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Peanut Butter Cheesecake

Low Carb

Nutritional value
So many calories & Macro nutrients has a portion
4 gCarbohydrates
+
8 gProteine
+
50 gFat
=
492Calories
Ingredients
Ingredient list for 12 Portions
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2.00 cup
0.50 teaspoon
0.33 cup
cocoa butter (1.65g)
0.33 cup
water (1.65g)
2.00 cup
cream (10g)
10.00 ounce
butter (50g)
1.50 cup
erythritol (7.5g)
Cooking
To the video the individual steps also here for you
We are sorry. THIS recipe is just for our PRO members within the app, so you cannot see the cooking instructions..
1
Melt 8 oz of butter in a small pot.
2
Then add the cream, 1 cup of erythritol, the cocoa butter and half of the peanut butter and mix it all together.
3
Once the mass has cooled down it will become firm. The best thing to do is place it in the refrigerator for one night.
4
For the cake base pour the almond flour, the rest of the erythritol, the rest of the peanut butter and the rest of the melted butter into a bowl and mix well.
5
Fill a cake tin with the mass and spread it with a kitchen spatula.
6
Place the cake tin in the fridge.
7
Let the gelatine dissolve in the water, as described in the instructions. Then pour it into a bowl together with the cram cheese and mix well.
8
Mix the peanut butter mixture from step 2 with the cream cheese mass from step 7.
9
Pour this mixture over the cake base from step 4 and place the cake tin again in the refrigerator for 8 hours.
10
Optionally, you can garnish the cake with raspberries and blueberries. Cut the cake into pieces and enjoy.