Description
Brownie Cheesecake combines the best of both worlds—rich, chocolatey brownies and creamy cheesecake—to create a dessert that’s sure to steal the show at any gathering. This delightful, low-carb treat satisfies your sweet tooth without added sugar, making it perfect for those following a keto or low-carb lifestyle. With just 3g net carbs per slice, you can enjoy this guilt-free dessert without derailing your diet. A small slice goes a long way, thanks to its bold flavors and luxurious texture. Serve it with a cup of coffee or your favorite tea, and watch your guests fall in love with this decadent dessert. Whether for a special occasion or a weekend treat, this Brownie Cheesecake is bound to impress!
Ingredients
Brownie Crust:
1 cup [112g] Almond Flour
1 cup [200g] Erythritol, powdered
1/2 cup [113g] Butter, melted
1/3 cup [40g] Unsweetened Cocoa Powder
3 large Eggs
1/2 cup [90g] Dark Chocolate (85%), melted
1 teaspoon Baking Powder
1/2 teaspoon Salt
Cheesecake Filling:
16 oz [455g] Full-Fat Cream Cheese, room temperature
1/3 cup [65g] Erythritol, powdered
1/8 teaspoon [3g] Stevia, concentrated
1 tablespoon Vanilla Extract
Pinch of Himalayan Salt
2 large Eggs
How To Make
Brownie Crust:
Prepare the pan: Line the bottom of a 23 cm (9") springform pan with parchment paper and grease the sides. Preheat your oven to 175°C (350°F).
Melt the chocolate and butter: In a small saucepan, melt the butter and dark chocolate together. Let the mixture cool slightly.
Mix the batter: In a large mixing bowl, combine the melted chocolate mixture with almond flour, erythritol, cocoa powder, eggs, baking powder, and salt until smooth. Set aside 1/2 cup of the batter for later use.
Fill the pan: Pour the remaining brownie batter into the prepared springform pan and spread it evenly.
Cheesecake Filling:
Beat the cream cheese: Using a hand mixer, beat the cream cheese until light and fluffy.
Add the other ingredients: Add the eggs, salt, vanilla extract, erythritol, and stevia to the cream cheese and mix until smooth.
Assemble the cheesecake: Pour the cheesecake filling over the brownie crust. Take the reserved brownie batter and swirl it through the cheesecake layer to create a marbled pattern.
Bake: Bake the cheesecake at 175°C (350°F) for 10 minutes. Then reduce the temperature to 160°C (325°F) and bake for an additional 35–40 minutes or until the center is set.
Cool and serve: Let the cheesecake cool completely before removing from the pan. Serve chilled for best results.
Ingredients
Brownie Crust:
1 cup [112g] Almond Flour
1 cup [200g] Erythritol, powdered
1/2 cup [113g] Butter, melted
1/3 cup [40g] Unsweetened Cocoa Powder
3 large Eggs
1/2 cup [90g] Dark Chocolate (85%), melted
1 teaspoon Baking Powder
1/2 teaspoon Salt
Cheesecake Filling:
16 oz [455g] Full-Fat Cream Cheese, room temperature
1/3 cup [65g] Erythritol, powdered
1/8 teaspoon [3g] Stevia, concentrated
1 tablespoon Vanilla Extract
Pinch of Himalayan Salt
2 large Eggs
How To Make
Brownie Crust:
Prepare the pan: Line the bottom of a 23 cm (9") springform pan with parchment paper and grease the sides. Preheat your oven to 175°C (350°F).
Melt the chocolate and butter: In a small saucepan, melt the butter and dark chocolate together. Let the mixture cool slightly.
Mix the batter: In a large mixing bowl, combine the melted chocolate mixture with almond flour, erythritol, cocoa powder, eggs, baking powder, and salt until smooth. Set aside 1/2 cup of the batter for later use.
Fill the pan: Pour the remaining brownie batter into the prepared springform pan and spread it evenly.
Cheesecake Filling:
Beat the cream cheese: Using a hand mixer, beat the cream cheese until light and fluffy.
Add the other ingredients: Add the eggs, salt, vanilla extract, erythritol, and stevia to the cream cheese and mix until smooth.
Assemble the cheesecake: Pour the cheesecake filling over the brownie crust. Take the reserved brownie batter and swirl it through the cheesecake layer to create a marbled pattern.
Bake: Bake the cheesecake at 175°C (350°F) for 10 minutes. Then reduce the temperature to 160°C (325°F) and bake for an additional 35–40 minutes or until the center is set.
Cool and serve: Let the cheesecake cool completely before removing from the pan. Serve chilled for best results.
Brownie Cheesecake
Nutrition List (per serving)
Total Fat: 21g | Carbohydrates: 5.1g | Added Sugar: 0g | Fiber: 2.1g | Protein: 6.2g | Net Carbs: 3g
Grade
2–5g Net Carbs
Preparation Time
60 Minutes
Servings
16 Servings