Peanut Butter Molten Lava Cakes Recipe

Peanut Butter Molten Lava Cakes Recipe

Peanut Butter Molten Lava Cakes Recipe

Ingredients

  • 1/4 cup butter
  • 1/4 cup peanut butter
  • 2 tbsp coconut oil
  • 6 tbsp powdered Swerve Sweetener
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 tsp vanilla extract
  • 6 tbsp almond flour
  • Low Carb Chocolate Sauce

Instructions

  1. Preheat oven to 350F and grease 4 small (about 1/2 cup capacity each) ramekins very well. I used both butter AND coconut oil spray.
  2. In a medium-sized microwave safe bowl, combine butter, peanut butter, and coconut oil. Cook on high in 30 second increments until melted. Stir together until smooth.
  3. Whisk in powdered sweetener until smooth. Whisk in eggs, egg yolks, and vanilla extract. Then whisk in almond flour until smooth.
  4. Divide batter among prepared ramekins and bake 12 to 15 minutes, until sides are set but the center still jiggles a bit. Remove and let cool a few minutes.
  5. Run a sharp knife around the inside of the ramekin to loosen the cakes. Cover each with an upside-down plate and flip over to turn the cake out onto the plate (you may need to give it one good shake, holding the plate and ramekin together tightly).
  6. Drizzle with low carb chocolate sauce and serve immediately.

Peanut Butter Cup Cheesecake Brownies

Peanut Butter Cup Cheesecake Brownies

Peanut Butter Cup Cheesecake Brownies

Ingredients

Filling
  • 6 ounces brick-style cream cheese, softened (I used lite)
  • 1 large egg
  • 1/2 cup creamy peanut butter
  • 1/3 cup graunlated sugar
Brownies
  • 1 box (1 pound 2.4 ounces)Betty Crocker™ Original Supreme Premium Brownie Mix
  • Water, vegetable oil, and egg called for on brownie mix box
  • 1/3 cup salted peanuts, coarsely chopped
  • 1 heaping cup Reese’s™ Peanut Butter Cups Miniatures, halved (about 16 cups, halved)

Instructions:

  1. Preheat oven to 350F. Spray a 9-inch square pan with cooking spray; set aside.
  2. To a medium bowl, add all the filling ingredients and beat with an electric handheld mixer on medium-low speed until smooth, stopping to scrape down the sides of the bowl as necessary; set aside.
  3. To a large bowl, add the brownie mix and make the brownie batter using the water, oil, egg, and pouch of chocolate according to package directions. Spread half of brownie batter in pan.
  4. Add the filling in rounded tablespoons, spaced evenly over the pan. Using a spatula and taking your time, carefully spread the filling into an even, smooth, flat layer.
  5. Add the remaining brownie batter over filling, spreading it into an even, smooth, flat layer.
  6. Evenly sprinkle with peanuts.
  7. Bake for about 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out mostly clean or with a few moist crumbs, but not batter. Allow brownies to cool in pan on a wire race for about 1 hour.
  8. After about 1 hour (brownies will still be warm, just enough so peanut butter cups will melt slightly and adhere), evenly sprinkle with the halved peanut butter cups. Slice and serve. Extra brownies will keep airtight in the fridge for up to 5 days.