Low Carb Peanut Butter Marbled Cheesecake Brownies
Decadent looking dessert with the fancy swirled cheesecake. Grain free and made with a small amount of coconut flour (Don’t worry, you can’t taste it). These brownies are fun to serve at family events, potlucks, or picnics. Holds together well for easy grab-and-go eating. The timeless combination of peanut butter and chocolate will keep you coming back to this recipe again and again!
Low Carb Peanut Butter Marbled Cheesecake Brownies
Ingredients for P.B. Cheesecake part:
* Make this part 1st and set aside in
new bowl. You can use the same mixing
bowl to make chocolate part👍🏼
PB Cheesecake Batter (for swirl)
5 oz. cream cheese *softened/room temp
1/4 c PB *natural w/no sugar added
PB should be room temp
1 egg
1/4 ts pure stevia OR 1/4 C. Stevia Baking Blend
15 drops Stevia Select Vanilla
Directions: *be sure to make this recipe in this order. Coconut flour will thicken quickly in Chocolate Brownie batter and the swirl has to be done immediately after putting this in the pan.
1. Best egg till fluffy. Add all remaining
Ingredients and blend till smooth
And creamy. Set aside and make
chocolate part.
Chocolate batter ingredients:
1/2 package Bakers 100% cocoa bar *8 squares
6 TB butter
1/4 C Stevia Baking Blend + 1/4 ts. Pure Stevia ....recommended for best taste (see *notes on bottom) OR 1/2 ts. Pure Stevia OR 2/3 C. Stevia Baking Blend
1/2 ts Vanilla Stevia
1 smidgen scoop salt
2 eggs
2 TB coconut flour
*Notes: I always recommend a blend of pure stevia and Baking Blend combination for the best taste. Using pure stevia to add sweetness and some Baking Blend needed for bulk is usually necessary. Furthermore, cutting back on the Baking Blend will almost eliminate the cooling effect caused by Erythritol.
*TIP: Do not add coconut flour until the
cheesecake part is done as it will thicken
and be difficult to swirl. Work quickly to
get this batter into your pan fast
Directions:
1. Preheat oven 350F.
2. Grease or line a 8x8 pan with parchment paper.
3. Melt butter and chocolate until completely melted. Turn off the stove and remove from heat.
4. Add Stevia Baking Blend, pure stevia, salt, and vanilla stevia, to chocolate. Set aside.
5. Whip eggs until fluffy. Approx. 2 min.
6. Add previously melted chocolate mix
to the eggs while mixer is still running on low.
7. Turn mixer off and add coconut flour.
8. Pour chocolate brownie batter into the pan and
make 5 holes to pour the peanut butter batter into.
(See video on swirl technique and batter placement.)
9. With a table knife, swirl the two batters together. DO NOT OVER SWIRL! Batter will look lumpy and clumpy (see last image below) but will bake together😉Over mixing will combine and not give the marbled look we want to create.
10. Bake 20 min or till toothpick is barely clean. Will continue to bake slightly as it cools. Best if not over baked. Enjoy!
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