Have I mentioned how much I love brownies? Have I mentioned that I’m working on a brownie cook book with 50 (thats right five -zero) recipes that all start with a brownie mix? Well, these peanut butter cheesecake swirled brownies would be perfect for my cookbook, but instead I’m sharing them here with you! Lucky you!
I swear, I think of the best topics to write about while I’m sleeping. Whenever I have trouble sleeping I write posts in my head, and they’re always good ones. My best and most funny writing happens at 2am. The problem? By the time I wake up in the morning I can’t remember the funny. Or the words.
I know I should put a notepad by the bed, but then I’d have to fully wake myself up. I actually think I’m more funny and witty when I am half asleep, which says a lot about me.
Take that Apple Cider Pound Cake post, for example. Totally wrote that one at 3am last week. It took me until noon the next day to even remember I’d dreamed my post. I think I pulled some of the funny out for that one, but it was a struggle, that’s for sure.
What’s killing me? I totally had the whole post for these Four Layer Peanut Butter Cheesecake Bars totally written in my mind last night. And now I can’t remember the funny story I was going to tell you!
Shawi’s Keto Peanut butter cheesecake brownies:
-1 package of unsweetened chocolate (4 oz)
-3/4 cup of butter
-2 cups of xylitol (or your sweetener of choice) – if possible, grind to powder to dissolve easier
-1 cup of almond flour
-1/2 cup of peanut butter
-1 8oz package of cream cheese (softened)
-pinch of salt
-preheat oven to 350F
-in a large bowl, Melt chocolate and butter in the microwave, 30 sec increments for about 2 mins total
-once the above mixture cools, mix in 1.5 cups of sugar, pinch of salt, and 4 eggs (important that it cools so you don’t cook your eggs early), then in small amount at a time, add the almond flour to this and mix. After a while this mixture may thicken, add splashes of heavy cream, or a keto protein shake to thin it out to a cake batter consistency.
-in a separate bowl, combine peanut butter, 0.5 cup of sweetener, splash of vanilla extract, and cream cheese. Microwave in 30 sec increments until xylitol dissolves and mixture is uniform -once this bowl cools, add 1 egg and mix.
-in a 9×13 glass pan, butter the bottom and sides so nothing sticks to it. Then add dollops of the chocolate mixture and cream cheese mixture to the pan, alternating mixtures. Once the pan is full, use a toothpick to swirl the different mixtures together.
-place in bottom 1/3 of oven for 35-40 mins.
-after taking it out let it cool, and then refrigerate 4-6 hours or overnight (better)
Net carbs for the whole thing is 52g.