butterfinger cheesecake protein brownie bites
these are as unreal as they sound. 😌🍫🥜✨
starting with my decadent, rich, & fudgy protein brownie… layered with a creamy cottage cheese cheesecake… then topped with a krack'd foods chocolate peanut butter caramel crunch bar (aka better-for-you butterfingers!) & a peanut butter further food's collagen–boosted drizzle.
high-protein, gluten-free, zero sugar, & are sure to make the chocolate-peanut butter lovers go crazy!
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
15
Serves: 48
Ingredients
protein brownie base
cheesecake layer
- 1 cup1 cup1 cup Cottage Cheese
- 1/4 cup1/4 cup1/4 cup Plain Greek Yogurt
- 1/4 cup1/4 cup1/4 cup Vanilla Protein Powder - Be Well by Kelly
- 1/2 cup1/2 cup1/2 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 222 Eggs
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
- Dark Chocolate Peanut Butter Caramel Crunch - Krack'd Snacks, finely chopped
peanut butter collagen drizzle
- 1/4 cup1/4 cup1/4 cup Peanut Butter
- 1/4 cup1/4 cup1/4 cup Vanilla Collagen Peptides Powder - Further Food
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Water
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 350.
- to a saucepan, add fat of choice & melt over medium heat.
- transfer fat to a bowl; allow to cool.
- add both types of monk fruit, egg, vanilla extract, & blended cottage cheese to cooled melted fat; mix together using a hand mixer.
- in a separate bowl, mix together coconut flour, cacao power, black cacao powder, protein powder, baking powder, & salt, then mix into wet ingredients.
- fold in chocolate chips, then using a medium cookie scoop, add a scoop of protein brownie batter to a mini silicon muffin tin.
- bake for 10 minutes while preparing cheesecake layer.
- add all ingredients for cheesecake layer, except krack’d bars to a food processor & purée.
- add a small scoop cheesecake batter on top of bottom layer of brownies, then sprinkle krack’d bars on top.
- bake for ~25-30 minutes or until a toothpick comes out clean.
- cool bites completely, then refrigerate for at least 2 hours to firm up.
- pop out of muffin tins, then place on a baking sheet.
- for the peanut butter collagen drizzle: microwave peanut butter → mix in vanilla collagen peptides, & water until reaches a nice fudgy consistency → transfer to a small zip lock bag → drizzle on top of each bite.
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About This Recipe
Show nutritional information
Baked Fruits Baked Goods Cakes Candies Cookies Cupcakes & Muffins Frostings & Toppings Gluten Free Grain Free Ice Cream Keto Nightshade Free Other Pies Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 19 |
| Fat: | 1 g |
| Carbohydrates: | 3 g |
| Protein: | 2 g |
| Cholesterol: | 1 g |
| Sodium: | 38 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “butterfinger cheesecake protein brownie bites”
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These look divine 🙂