Ingredients and Directions:
1 cup almond flour
1/4 cup melted butter
3 tbsp Heavy whipping cream
1 tsp vanilla
1/4 tsp salt
1 scoop TeamKeto Chocolate Peanut Butter Meal Replacement
1 scoop TeamKeto Vanilla c8
1/4 cup dark chocolate chips
In a bowl, mix all ingredients until well incorporated. Using the parchment-lined backing pan evenly distribute the crust into an even layer. Chill in freezer while you make the cheesecake filling.
16oz mascarpone cheese, room temp
1/4 cup chunky peanut butter
1/4 cup powdered monkfruit
In a bowl, mix all ingredients and evenly layer the cheesecake filling over top of crust. Place back in freezer to chill.
2 tbsp butter
1/2 cup dark chocolate chips
In a microwaveable bowl melt Butter and chocolate. Once well-combined spread evenly over cheesecake layer. Place in freezer for 30 mins. Cut into 24 even squares. Keep in fridge for a week or freezer for three weeks. Enjoy!
Makes 24 squares
Macros per bar: 181 cal, 33g fat, 4g protein, 1g net carbs
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Sounds great will save up to get all ingredients
And let you know how I like it
Just made the cheesecake squares. Can’t wait to try it.
Love this recipe!!!