WE HAVE MORE INGREDIENTS ON THE WAY. DON'T WORRY. WE WILL BE RESTOCKING CHOCOLATE PEANUT BUTTER CUP!!!

Ingredients:
Crust -
1c Almond Flour
3T Keto Brick, melted*
1/2t Vanilla Extract
2T Granulated Sweetener
1 Large Egg

Filling -
1 Large Egg
2T Granulated Sweetener
4oz Cream Cheese, room temperature
1T Sour Cream
1t Maple Extract
2T Keto Brick, melted*
1/2c Pecans, chopped

*Note: Melt half a brick to yield a total of ~5T needed.


Instructions:

Almond Flour Crust -

Preheat the oven to 350°.

Mix the almond flour with the melted brick, vanilla and sweetener. Add in egg and combine.

Place dough onto parchment paper, spread into rectangle, and place into pan (8x8 brownie or loaf pan). Continue to distribute by pressing in with fingers. Form a short lip around the pan. Bake for 10 minutes. Tip: This can be made ahead of time or cooled. Don’t add mixture while the crust is hot.

Filling - 

Chop pecans and evenly sprinkle over the cooled crust. 

Mix melted brick, cream cheese, sour cream, sweetener, maple extract, and egg.

Pour filling over the crust and spread, ensuring there are no exposed areas. Top with the remainder of the nuts.

Bake for 20-25 minutes at 350°, or until the middle is set. Let cool then refrigerate, preferably overnight.

Cut into slices if using a loaf pan or squares if using a brownie pan. Calculate each serving with macros below.

Macros:

2380 Calories

220g Fat

68g Protein

45g Total Carbs

RECIPE BY: 
Joe Trevino
follow him on INSTAGRAM

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