Thursday, April 5, 2018

Peanut Butter Chocolate Chip Cheesecakes





     There is something magical about sinking your teeth into a fluffy bite of Peanut Butter goodness.  And, Peanut Butter Chocolate Chip Cheesecakes are no exception.  Each of the 12 servings are a reasonable 141 calories, 3g net carbs, 8g protein and 10g fat.  These are easy to whip up and easy to get down.  Have one, or have two and turn it into a mini meal...now that's good eats!  :)

Ingredients for 12 servings~
2 Tablespoons Butter, melted
1/2 cup Almond Flour
2 Tablespoons Swerve Granular Erythritol
Dash Cinnamon
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6oz reduced fat Cream Cheese, softened to room temperature
7oz 2% Fage Greek Yogurt
2 jumbo Eggs
1/2 cup Swerve Granular Erythritol
3/4 cup Betterbody Foods Chocolate Peanut Butter PB Fit Peanut Butter Powder
1 teaspoon Neilsen Massey Mexican Vanilla
Dash Cinnamon
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3 Tablespoons (180) Lily's Stevia Sweetened Dark Chocolate Chips
1 Tablespoon chopped Peanuts (sub with any Nut)

     Mix first set of ingredients til thoroughly combined.  Line 12 cupcake tins with Silicone cupcake liners or paper cupcake liners that have been sprayed with cooking spray, add 1 Tablespoon mixture to each bottom and press down til firm.  Mix second set of ingredients til thoroughly combined and divide equally among 12 cups, should be about 3 slightly rounded Tablespoons per cupcake.  Top each Cheesecake with 15 Chips and 1/4 teaspoon chopped Nuts.  Bake at 350 for 20 minutes, store leftovers in fridge.  Enjoy  :) 

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