⅓ cup Egg Beaters® 99% egg substitute (or egg whites)
⅔ cup THM peanut Flour
Instructions
For the Crust:
Cream the peanut butter and butter and the low carb brown sugar. Mix in the egg, peanut flour and baking powder until well combined.
Press into a greased springform pan that has been sealed with foil.
Bake at 350 degrees for 10 minutes.
For the Filling:
Using and immersion blender (or your regular blender) Cream the cottage cheese and yogurt cheese until smooth. Add low carb brown sugar, eggs and peanut flour until well combined.
Scoop into cooled crusts.
Oven Baked:
Pre heat oven to 350 degrees Place sealed springform pan into a 13 x9 or appropriate sized pan and add 1-2 inches of boiling water.
Instant Pot:
To make a sling: You want two pieces of aluminum foil that are two feet long stacked on top of each other. Fold in half lengthwise so you now have a long sling that is four layers thick. I folded all my edges over so that they would stay together.
Add 2 cups of water to the pressure cooker and then place the rack on the bottom. Set your Instant Pot to max pressure for 25 minutes (Manual/high).
Allow to cook, shut your Instant Pot Off and use Natural Pressure Release for 12-16 minutes. If the pin has not dropped then Quick Pressure Release.
Unlock the lid and using the sling transfer pan to cooling rack for one hour. Unfasten, loosen and remove the collar of the cake pan. Let cake come to room temperature and then chill in the fridge overnight or a minimum of 4 hours before serving.