Peanut Butter Cheesecake Brownies
Easy and delicious Peanut Butter Brownie Cheesecake that is low on carbs and incredibly delicious
Servings: 9
Calories: 360kcal
Ingredients
For the brownie:
- 2 eggs, at room temperature
- ½ cup /110 g butter, melted
- ¼ cup/ 30 g coconut flour
- ¼ cup/ 55 g xylitol
- 2 tbsp/ 15 g tablespoon cocoa powder
- 1 teaspoon vanilla extract
- ½ cup / 85 g chocolate chips, sugar-free or very dark, see notes
For the cheesecake filling:
- 10.5 oz/ 300 g oz cream cheese, full fat
- ½ cup / 125 g cup peanut butter, natural (see notes)
- ⅓ cup / 70 g xylitol, (see notes)
- 1 teaspoon vanilla extract
For the ganache:
- ⅔ cup / 110 g chocolate chips, sugar-free or dark (see notes)
- ⅓ can / 4.6 oz / 138 ml coconut milk, full fat
Instructions
Brownie:
- Preheat oven to 360º F/ 180º C. Grease a small rectangular baking dish (20 x 23 cm or 7 x 9 inch or similar) and line it with a sheet of parchment paper so the two sides hang outside.
- In a large mixing bowl whisk the eggs and the xylitol until smooth. Add the melted butter and vanilla and mix it well to combine.
- Using a rubber spatula fold the cocoa powder and the coconut flour into the mixture. It should become thick but not too much.
- At the end add the chocolate chips. Fold them gently, until evenly distributed in the batter.
- Pour the batter into the prepared pan. Bake for about 20 minutes or until you don't see liquid parts on the top anymore.
- While the brownie is baking, prepare the cheesecake filling.
Cheesecake filling:
- In a bowl combine peanut butter and xylitol. Whip them together with an electric mixer for a few seconds.
- Add the cream cheese and vanilla and beat for about a minute or so, until the mixture is smooth and fluffy.
- Spread the filling on top of the baked brownie using a rubber spatula. If it is not very even that is not a problem.
- Switch the oven to top baking only and bake for 5-10 minutes, just until the cheesecake is set.
- Remove the pan from the oven and prepare the ganache.
Ganache:
- Combine the chocolate and the coconut milk in a heatproof bowl. Place the bowl over a pan with gently simmering water but without touching the water (double boiler).
- Mix until the chocolate is melted and the mixture becomes smooth.
- Pour the ganache on top of the cheesecake. Let cool and then refrigerate for 4-6 hours.
Notes
- Use chocolate chips or block with 80% cocoa content for keto diet. Alternatively you can use chocolate sweetened with erythritol or other low carb sweetener.
- Xylitol is my preferred keto sweetener but you can substitute it with a different one. Just consider how it compares to sugar.
- If you want to make the dessert with sugar, add 1-2 tablespoon more. Xylitol is considered as sweet as sugar but I find it a bit more powerful somehow so I decreased its quantity.
- Use natural or organic peanut butter. It should contain just peanuts and possibly salt. I avoid the creamy peanut butter since it usually contains hydrogenated fats.
- You can substitute the coconut milk with heavy cream.
- The nutrition information is an approximate and would vary depending on the brands of ingredients used.
Nutrition
Calories: 360kcal | Carbohydrates: 10g | Protein: 8g | Fat: 35g | Saturated Fat: 19g
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