Description
"Brownie Cheesecake" blends two classics into one show-stopping dessert. A rich brownie base meets a creamy cheesecake layer, creating a decadent low-carb option that’s big on flavor but light on sugar. With just 3g net carbs per slice, it’s perfect for keto-friendly celebrations or casual cravings. Bold, smooth, and satisfying, this dessert needs only a small piece to impress. Serve chilled for maximum flavor, and don’t be surprised when guests ask for seconds.
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 a 23 cm (9") springform pan with parchment and lightly grease the sides. Preheat oven to 175°C (350°F).
Melt the chocolate and butter: In a saucepan, melt dark chocolate with butter, then let it cool slightly.
Mix the batter: Stir in almond flour, erythritol, cocoa powder, eggs, baking powder, and salt. Set aside ½ cup for later.
Fill the pan: Spread the remaining batter evenly into the base of the pan.
Cheesecake Filling:
Beat the cream cheese: Use a hand mixer to whip the cream cheese until fluffy.
Add ingredients: Blend in eggs, vanilla, erythritol, stevia, and a pinch of salt until smooth.
Assemble: Pour the filling over the crust, then dollop and swirl in the reserved brownie batter.
Bake: Bake at 175°C (350°F) for 10 minutes, then reduce to 160°C (325°F) and bake another 35–40 minutes.
Cool and serve: Let it cool fully, then chill before slicing and serving.
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 a 23 cm (9") springform pan with parchment and lightly grease the sides. Preheat oven to 175°C (350°F).
Melt the chocolate and butter: In a saucepan, melt dark chocolate with butter, then let it cool slightly.
Mix the batter: Stir in almond flour, erythritol, cocoa powder, eggs, baking powder, and salt. Set aside ½ cup for later.
Fill the pan: Spread the remaining batter evenly into the base of the pan.
Cheesecake Filling:
Beat the cream cheese: Use a hand mixer to whip the cream cheese until fluffy.
Add ingredients: Blend in eggs, vanilla, erythritol, stevia, and a pinch of salt until smooth.
Assemble: Pour the filling over the crust, then dollop and swirl in the reserved brownie batter.
Bake: Bake at 175°C (350°F) for 10 minutes, then reduce to 160°C (325°F) and bake another 35–40 minutes.
Cool and serve: Let it cool fully, then chill before slicing and serving.
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