BANTING PEANUT BUTTER SWIRL CHEESE CAKE

Ingredients

Crust:

• 1 1/2cups almond flour
• 1/3cup cocoa
• 1/4cup low carb sugar substitute
• 5tablespoonsbutter melted

Stabilized whipped cream:

• 1teaspoon grass-fed gelatin
• 4teaspoons cold water
• 1cup heavy whipping cream
• 1/4cup low carb sugar substitute

Filling:

• 680gcream cheese room temperature
• 1/2cup low carb sugar substitute
• 1tsp vanilla extract
• 1 1/4cups Youthful Living peanut butter

Chocolate Ganache:

• 3tablespoonsbutter
• 30g unsweetened baking chocolate
• 2tablespoons low carb sugar substitute
• 1/4teaspoonvanilla extract

 

Instructions

Crust:

1. Mix crust ingredients in 9-inch springform pan. Press down to form crust

Stabilized Whipped Cream:

1. In a small pan, combine gelatin and cold water; let stand until thick.
2. Place over low heat, stirring constantly, just until the gelatin dissolves.
3. Remove from heat; cool (do not allow it to set).
4. Whip the cream with the powdered sweetener, until slightly thick.
5. While slowly beating, add the gelatin to whipping cream.
6. Whip at high speed until stiff. Set aside.

Filling:

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 top with rubber spatula.
4. Refrigerate at least 4 hours or until firm.
5. Run knife along edge of cheesecake in pan, then remove springform side.

Chocolate Ganache:

1. Melt butter and chocolate in a small saucepan or microwave.
2. Stir in powdered sweetener and vanilla.
3. Drizzle chocolate sauce over top of cheesecake.

Topping:

1. Youthful Living Gourmet Protein Bar

Notes

The whipped heavy cream can be stabilized with 1/4 to 1/2 teaspoon cream of tartar for those who prefer not to use gelatin.