You are here:
  1. Home
  2. Baking - sweet
  3. keto choc /peanut cake on sweet potato brownie base


1 keto choc /peanut cake on sweet potato brownie base

2 Baking - sweet recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

keto choc /peanut cake on sweet potato brownie base

Print:
Print recipe
Create a variant
I'm cooking this today
4

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
Add to shopping list
  • 6
    1h 50min
    Preparation 40min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    make brownie base
  1. 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
  2. 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.
  3. make icing chocolate then peanut butter
    .
    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.
  4. 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
10

Accessories you need

11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

Other users also liked...

Comments

Add a comment
  • There are no comments at the moment.