Keto Chocolate & Peanut Butter Cheesecake Squares with chocolate ganache.

“Reese’s” cheesecake squares

Crust

1 cup almond flour

4Tbsp cacao powder

1/4cup pyure

4Tbsp softened butter

1/2tsp vanilla extract

Chocolate cheesecake

8oz cream cheese

1/4cup+2Tbsp swerve

4Tbsp cacao powder

1 egg beaten

Peanut butter cheesecake

8oz cream cheese

1/4cup+2Tbsp natural peanut butter

1/4cup+2Tbsp swerve

1/2tsp vanilla extract

1 egg beaten

Chocolate ganache

1/2 cup Lily’s chocolate chips

2Tbsp butter

1/4 cup heavy whipping cream

Instructions

1. Soften butter and combine all crust ingredients. Spread evenly along bottom of a 8-9” parchment paper lined pan.

2. Using a fork poke holes in crust to prevent it from puffing up.

3. Bake at 350 for 10 minutes and allow 5-10 minutes to cool before filling.

4. Whip all chocolate filling ingredients except the egg together until smooth, then mix egg in until combined.

5. Pour into crust and spread evenly

6. Whip all peanut butter ingredients except the egg together until smooth, then mix egg in until combined.

7. Carefully spread over chocolate layer and spread even.

8. Bake at 350 for 25-30 minutes, until edges are set but center is still a little jiggly.

9. Put in fridge to cool for about 30 minutes before adding ganache

10. Microwave chocolate ganache ingredients 20-30 seconds at a time and mix until smooth.

11. Once cheesecake has cooled on top spread ganache evenly across top and return to fridge for at least 6-8 hours before serving.

Nutrition 16 servings, 232 calories, 20.6g fat, 10.7g saturated, 3.6g Net carbs, 7.1g protein.

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