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I've got one of these in the oven right now.....
You can make this with or without the crust. This is really an OWL recipe due to the Almonds and Peanut Butter.
Crust:
1 cup almonds
2 T. Flaxseed meal
1 T. Butter
2 packets Splenda
Process the almonds in food processor or blender until coarse.
Add butter, splenda and flaxseed meal
Mix all until it is a course consistency
Press into greased springform pan (hint, if you wet fingers it is easier to press it down)
Batter:
2 - 8oz packages cream cheese
1 cup sour cream
3 large eggs
4 tsp. Vanilla extract
12 packets Splenda
2 T. Unsweetened Cocoa Powder
2 T. Natural Peanut Butter
Whip cream cheese
Whip in Sour Cream
Whip in each egg individually
Whip in Vanilla and Splenda
Separate 2 portions of 3/4 cup of batter
To one 3/4 cup portion add peanut butter and whip
To the other 3/4 cup portion add cocoa powder and whip
Pour plain batter into crust
Pour peanut butter batter around top of plain then add chocolate on top of that.
Use a spoon to stir very gently to create swirl pattern
Bake in 350 oven about 30-40 minutes (done with lightly brown around edges)
Turn off oven and leave cake in for 3-4 hours
Remove cake and cool in fride overnight
Slice into 10 slices
Calories - 323
Fat - 29.6
Saturated - 14.7
Total Carbs - 5.7
Fiber 1.7
Protein 9.4
You can make this with or without the crust. This is really an OWL recipe due to the Almonds and Peanut Butter.
Crust:
1 cup almonds
2 T. Flaxseed meal
1 T. Butter
2 packets Splenda
Process the almonds in food processor or blender until coarse.
Add butter, splenda and flaxseed meal
Mix all until it is a course consistency
Press into greased springform pan (hint, if you wet fingers it is easier to press it down)
Batter:
2 - 8oz packages cream cheese
1 cup sour cream
3 large eggs
4 tsp. Vanilla extract
12 packets Splenda
2 T. Unsweetened Cocoa Powder
2 T. Natural Peanut Butter
Whip cream cheese
Whip in Sour Cream
Whip in each egg individually
Whip in Vanilla and Splenda
Separate 2 portions of 3/4 cup of batter
To one 3/4 cup portion add peanut butter and whip
To the other 3/4 cup portion add cocoa powder and whip
Pour plain batter into crust
Pour peanut butter batter around top of plain then add chocolate on top of that.
Use a spoon to stir very gently to create swirl pattern
Bake in 350 oven about 30-40 minutes (done with lightly brown around edges)
Turn off oven and leave cake in for 3-4 hours
Remove cake and cool in fride overnight
Slice into 10 slices
Calories - 323
Fat - 29.6
Saturated - 14.7
Total Carbs - 5.7
Fiber 1.7
Protein 9.4
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