White Chocolate Peanut Butter Cheesecake Swirl Brownies
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Ingredients
- 5oz cooked mashed sweet potato
- 2 tablespoons coconut oil
- 1 Large whole egg
- 1/4 cup MuscleEgg chocolate egg whites
- 1 1/2 teaspoon vanilla extract
- 40 drops Double Chocolate Sweet Leaf Stevia
- 2 scoops Chocolate Truffle Trutein Protein
- 2 tablespoons coconut flour
- 1/2 cup cacao powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1/4 cup Enjoy Life Mini Chocolate Chips
- 8oz softened fat free cream cheese
- 1 Large whole egg
- 1/2 scoop Vanilla Trutein Protein
- 1/2 teaspoon vanilla extract
- 3 heaped tablespoons P28 White Chocolate Peanut Butter Protein Spread
Directions
| Step 1 | |
| Preheat oven to 325F and coat an 8x8 pan with non stick spray. | |
| Step 2 | |
| In a large bowl, combine cooked sweet potato, coconut oil, egg, egg whites, vanilla, and stevia until smooth. Add cacao powder, protein, salt, coconut flour, and milk until thoroughly combined. Batter will be thick. Stir in chocolate chips. Pour into prepare baking dish and set aside. | |
| Step 3 | |
| Prepare cheesecake swirl topping by combining softened cream cheese, 1 whole egg, vanilla, 1 tbsp of water, and vanilla Trutein protein. Whip with a hand mixer until completely smooth. Slowly drizzle mixture onto brownie batter in small lines or swirls. Add small dollops of P28 spread in between cheesecake lines. Using a knife or fork, begin to swirl cheesecake and P28 white chocolate spread. Sprinkle extra chocolate chips on top if desired. | |
| Step 4 | |
| Bake for 35-40 minutes until edges have slightly pulled away and edges are light golden brown. | |
Note
NUTRITIONAL INFORMATION (makes 12 servings): calories 179, carbs- 13 g, protein- 11 g, fat- 10 g PER SERVING