Peanut Butter Brownies

Air Fryer Layered Peanut Butter Cheesecake Brownies

Air Fryer Layered Peanut Butter Cheesecake Brownies

Ingredients

SERVES 6.

• 1/2 cup blanched finely ground almond flour
• 1 cup powdered erythritol, divided
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 cup unsalted butter, softened
• 2 large eggs, divided
• 8 ounces full-fat cream cheese, softened
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 tablespoons no-sugar-added peanut butter

Method

1. In a large bowl, mix almond flour, 1/2 cup erythritol, cocoa powder, and baking powder
2. Stir in butter and one egg
3. Scoop mixture into 6 round baking pan
4. Place pan into the air fryer basket
5. Adjust the temperature to 300°F and set the timer for 20 minutes
6. When fully cooked a toothpick inserted in center will come out clean
7. Allow 20 minutes to fully cool and firm up
8. In a large bowl, beat cream cheese, remaining 1/2 cup erythritol, heavy cream, vanilla, peanut butter, and remaining egg until fluffy
9. Pour mixture over cooled brownies
10. Place pan back into the air fryer basket
11. Adjust the temperature to 300°F and set the timer for 15 minutes
12. Cheesecake will be slightly browned and mostly firm with a slight jiggle when done
13. Allow to cool, then refrigerate 2 hours before serving

PER SERVING: CALORIES: 347 PROTEIN: 8’3 g FIBER: 2’0 g NET CARBOHYDRATES: 3’8 g SUGAR ALCOHOL: 24’0 g FAT: 30’9 g SODIUM: 207 mg CARBOHYDRATES: 29’8 g SUGAR: 2’2 g