Low Carb Peanut Butter Cup Cheesecake Squares Recipes

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LOW CARB PEANUT BUTTER CUP CHEESECAKE SQUARES



Low Carb Peanut Butter Cup Cheesecake Squares image

Make and share this Low Carb Peanut Butter Cup Cheesecake Squares recipe from Food.com.

Provided by Mercy

Categories     Cheesecake

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup peanut butter
1/2 cup Splenda sugar substitute
1 egg, slightly beaten
1 teaspoon vanilla
1/4 salt
4 ounces baker's unsweetened chocolate
1/4 cup Splenda sugar substitute
16 ounces cream cheese, softened
1/4 cup Splenda sugar substitute
2 teaspoons vanilla extract
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°F.
  • For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth.
  • Evenly press mixture into the bottom of a 9x13" baking dish.
  • Bake at 350°F for 12 minutes, or until golden brown.
  • Cool on rack completely.
  • Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes.
  • In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended.
  • Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy.
  • Spread over cooled chocolate layer on crust.
  • In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth.
  • Drizzle over top of cream cheese mixture.
  • Chill for one hour until set; cut into squares and serve.

LOW CARB PEANUT BUTTER CUP SQUARES



Low Carb Peanut Butter Cup Squares image

These taste similar to a reeses peanut butter cup, but not quite the same. I wouldn't reccomend using "natural" peanut butter because it changes the taste. I use creamy peanut butter such as jif or peter pan, which has some sugar in it, but not much. The almond meal/flour is just ground up almonds, i make it myself and keep it in the freezer, it can go rancid if not refrigerated.

Provided by 89240

Categories     Candy

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

2 ounces baker unsweetened chocolate, melted
3/4-1 cup Splenda sugar substitute, depending on desired sweetness
2 teaspoons peanut butter
1 tablespoon unsalted butter
1/4 cup creamy peanut butter
2 tablespoons almond meal or 2 tablespoons almond flour
2 tablespoons Splenda sugar substitute
1 dash salt

Steps:

  • Butter a small square pan, the pan size depends on how thick you want them to be but it needs to be pretty small.
  • Even in a very small pan, these still come out quite thin, if you prefer them thicker, just double all the ingredients.
  • Mix the melted chocolate, splenda, butter, and 2 teaspoons peanut butter until smooth.
  • Spread half of the mixture into the bottom of buttered pan.
  • Put the pan into the freezer.
  • While it's freezing, mix together the peanut butter, almond meal/flour, salt, and the 2 tablespoons splenda.
  • After the chocolate hardens in the freezer, take it out and spread the peanut butter on top.
  • Put the pan back into the freezer for about 3-4 minutes, until the peanut butter layer is semi-firm.
  • Spread the remaining chocolate on top and put in the freezer until set.
  • Cut into small squares and store in the refrigerator.

Nutrition Facts : Calories 112.2, Fat 10.7, SaturatedFat 4.2, Cholesterol 3.8, Sodium 64.5, Carbohydrate 4.2, Fiber 1.9, Sugar 1, Protein 3.6

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