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Ingredients
1 piece(s)
keto choc /peanut cake on sweet potato brownie base
- 2 sweet potato, medium diced
- 250 g Peanut Butter
- 4.5 level teaspoons Vanilla Paste
- 250 g almonds
- 260 g chocolate chips, sugar free
- 380 g sugar, monkfruit
- 165 g cocoa powder
- 4 level teaspoons baking powder
- 15 g salt
- 3 eggs, medium
- 45 g water
- 500 g cream cheese
- 250 g Butter
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6
1h 50min
Preparation 40minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 31
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5
Recipe's preparation
- mill almonds for recipe place in bowl 10 sec speed 9 set aside.
place sweet potato in the simmering basket fill bowl with 1.5 l of water. Cook 30 mins 90 degrees speed 1 until tender.
drain sweet potato empty water from bowl
puree sweet potato 40 sec speed 8
place 250g of peanut butter into bowl
1 teaspoon vanilla paste
65g of almond flour
85g of monkfruit sugar
30g of cocoa powder
1.5 teaspoon baking powder
15g salt
mix all these 40 sec speed 4.5
Place in a prepared cake tin, bake 180 degrees 30 mins until cooked - Make the cake.
place 250g of sugar free choc free chips in bowl 10 sec speed 8 and set aside
cream eggs and sugar. Place butterfly on put in eggs and sugar 45g sugar 2 mins speed 4 take out the butterfly.
add in all other ingredients.
375g almond flour
30g cocoa powder
choc chips
2 and 1/4 teaspoon baking powder
1/2 teaspoon salt
45g water
vanilla extractr 1.5 teaspoons
mix 40 sec speed 4
place in cake tin 180 degrees 40 mins or until cooked. - make icing chocolate then peanut butter
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mill sugar place 250g monkfruit sugar 10 sec speed 9 pour in a bowl and set aside
place 250 g choc chips in bowl 10 sec speed 9
melt chocolate 1 min 30 sec 50 degrees stirring
place milled sugar back in the bowl with
250g cream cheese
250g butter
vanilla extract
mix 20 sec speed 4
repeat for peanut butter icing replace chocolate with peanut butter. - Assemble cake.
Place cooked and cooled brownie base on the bottom.
Pipe on peanut butter icing, then place cake on top and decorate the top with both peanut butter icing and chocolate icing
make brownie base
10
Accessories you need
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Butterfly
buy now -
Simmering basket
buy now -
Spatula TM5/TM6
buy now
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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