So I have worked with a Pinterest recipe. I had to tweak a few things to be able to fit my pan. Like most of us we have to adjust for our own bake ware. To give you some dimensions measuring the diameter of the round glass pie dish I used is 9 inches.
At least this bird is on a dime, and I can't be out just spending hundreds on all my desired bake ware. I wish though. Pout.
In all honesty this post is mostly due to the need to have my version jotted down.
- Preheat to 350 F -
Keto Marbled Cheesecake
Crust:
3/4 Stick of Butter
3/4 Cup of Almond Meal
Cut in softened butter into ground fine almond meal. Add in a bit more almond meal once you've cut in and it's still sort of smooth and whipped. Smooth it out around the bottom of the bake ware you are using so that it's a crust at the very bottom. No need to cover the sides.
Vanilla Filling:
16 oz of Cream Cheese
3/4 Cup Splenda (or your preferred sweetener)
2 Free Range Eggs
1 Teaspoon Vanilla
Creme together the eggs, softened creme cheese, vanilla and sweetener with a hand electric beater.
It will come together smooth easily, set a side.
Brownie Filling:
2 Tablespoons of Splenda
1/2 Free Range Egg
1/2 Tablespoon of Butter
2 Tablespoons of Cocoa
2 Tablespoons of Almond Flour
Dash of Salt
1 Tablespoon of Almond Milk (Use whatever milk product you prefer)
I added 1 Tablespoon of Dad's organic crunch peanut butter as well! Mmm damn son.
Mix together all items trying to wish it out as smooth as you can as I find almond meal clump easily. Usually turns out better than expected when it' finished baking.
Now pour your Vanilla Filling over the crust after you smoothed over the pie pan/baking dish or whatever the hell you got for making this!
Ok so now pour your Brownie Filling over top and then drag a skewer through to marble the pie.
Bake at 350 F for 25-30 minutes, till its obviously not sloshy slut inside.
Do up some whip cream and brace yourself, it's yummy.
