Ingredients

Brownie
• 3 Tbsp butter, melted
• 2 Tbsp cocoa powder
• 3 Tbsp almond flour
• 1 Tbsp powdered peanut butter (I used PB2)
• 3 tbsp powdered sweetener (I used Swerve)
• 1 large egg, whisked and divided into two portions
• 1/4 tsp vanilla extract
Cheesecake
• 3 oz cream cheese, softened
• 1 1/2 Tbsp granulated sweetener (I used Swerve)
• 1 Tbsp full fat sour cream (or Greek yogurt)
• 1/8 tsp vanilla extract
Peanut butter ganache
• 1 Tbsp powdered peanut butter (I used PB2 with cocoa)
• 1-3 tsp heavy cream (mix in slowly to reach desired consistency)
• 1 tsp powdered sweetener (I used Swerve)

Instructions

Brownie
1. Preheat oven to 325F and grease a 4-inch mini cheesecake pan (I used this heart-shaped pan). Wrap bottom of the pan in foil to prevent leaking.
2. In a medium bowl, whisk cocoa powder, almond flour, powdered peanut butter, and sweetener into the melted butter until smooth.
3. Add half of the whisked egg and the vanilla to the bowl and mix again.
4. Spread in pan bake 8 to 10 minutes, until set around the sides. Remove and let cool.
Cheesecake
5. While the brownie layer cools, lower the oven temperature to 300F.
6. In a medium bowl or mixer, beat cream cheese with sweetener until well combined. Beat in the remaining whisked egg, the sour cream/Greek yogurt, and vanilla extract until smooth.
7. Bake 25 to 30 minutes, until edges are set.
8. Let cool and refrigerate at least 2 hours.
Peanut butter ganache
9. In a small bowl, mix together powdered peanut butter (you can use regular peanut butter, too, just adjust the amount of cream to accommodate), heavy cream, and powdered sweetener. Add in the cream slowly until you reach your desired consistency.
10. Garnish with some shaved dark chocolate if you like!