Monday, December 24, 2018

Healthy Peanut Butter Cheesecake

That frosting became the inspiration for today’s dessert: Skinny Peanut Butter Cheesecake! It’s sweet and creamy with a light peanut butter taste, and boy oh boy… This is the stuff dreams are made of!
  • 1 ½ cups almond flour
  • 1/3 cup unsweetened cocoa
  • ¼ cup sugar-free sweetener
  • 5 Tbsp. butter, melted
Stabilized whipped cream:
  • 1 tsp. unsweetened gelatin
  • 4 tsp. cold water
  • 1 cup heavy whipping cream
  • ¼ cup sugar-free sweetener
  • 24 oz. cream cheese, room temperature
  • ½ cup sugar-free sweetener
  • 1 tsp. pure vanilla extract
  • 1 ¼ cups peanut butter
Chocolate ganache:
  • 3 Tbsp. butter
  • 1 oz. unsweetened baking chocolate
  • 2 Tbsp. sugar-free sweetener
  • ¼ tsp. pure vanilla extract
  1. Mix crust ingredients together and press into 9” springform pan.
Stabilized whipped cream:
  1. In a small pan, combine gelatin and cold water; let stand until thick.
  2. Turn heat on low. Stir constantly until gelatin dissolves.
  3. Remove from heat and allow to cool.
  4. In a small mixing bowl, whip the cream with the powdered sweetener.
  5. Once it’s thickened, add gelatin while beating slowly.
  6. Whip at high speed until stiff. Set aside.
  1. Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
  2. Gently fold in stabilized whipped cream.
  3. Pour filling over crust and smooth with rubber spatula.
  4. Refrigerate at least 4 hours or until firm.
  5. Run knife along edge of cheesecake in pan to loosen, then remove springform side.
Chocolate ganache:
  1. Melt butter and chocolate in a small saucepan or microwave and stir.
  2. Stir in powdered sweetener and vanilla.
  3. Drizzle chocolate sauce over top of cheesecake.

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