Brownie Cheesecake KETO - Carolyn

Net Carbs:  3.3

This recipe really is a must make for any keto dessert lover. It starts with a base of fudgy keto brownies.  Then it’s topped off with a layer of vanilla cheesecake, and baked to creamy perfection. And the layers look absolutely stunning when you cut it into slices.

It freezes well, too, so you can practice portion control. And it has only 3.3g net carbs per serving. Yay!!!

INGREDIENTS:

Brownie Base:

• ½ cup butter melted
• ⅔ cup Swerve Granular
• 2 large eggs
• ½ teaspoon vanilla extract
• ½ cup almond flour
• ⅓ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 to 2 tablespoon water
• ⅓ cup walnuts or pecans chopped

Cheesecake Filling:

• 12 ounces cream cheese softened
• ½ cup Swerve Sweetener
• 2 large eggs
• ¼ cup heavy cream
• ½ teaspoon vanilla extract

INSTRUCTIONS:

For the brownie base:

Preheat the oven to 325ºF and butter a 9-inch springform pan. If your springform pan is prone to leaking, place it on a cookie sheet.

In a large bowl, whisk together the butter, sweetener, eggs, and vanilla extract. Add the almond flour, cocoa powder, baking powder, and salt and whisk until well combined.

Stir in a little water at a time to thin the batter to a thick but pourable consistency. Stir in the chopped nuts, if using.

Spread evenly over bottom of prepared pan. Bake 15 to 20 minutes, until set around edges but still soft in the center. Let cool 15 to 20 minutes.

For the filling:

Reduce the oven temperature to 300F.

In a large bowl, beat the cream cheese for two minutes, until very smooth. Beat in the sweetener until well combined. Then add the eggs, cream, and vanilla and beat until just combined.

Pour the filling over crust and spread evenly. Bake until the edges are set and the center still jiggles slightly when shaken, 35 to 45 minutes. Remove from oven and let cool.

Run a knife around edges to loosen and then remove the sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.

Notes:

Butter: Use unsalted butter for best results.

Almond flour: Make sure you are using finely ground almond flour for a fudgy brownie consistency. To make this nut-free, you can swap out with sunflower seed flour in the same quantity.

Cocoa powder: I prefer Dutch process cocoa powder as it has a deeper, richer chocolate flavor. I try to use really quality brands like Rodelle or Ghirardelli because it bakes better. I don’t recommend raw cacao powder, as it doesn’t dissolve well into the wet ingredients.

Eggs: Large eggs are the standard for baking.

Swerve Sweetener: I recommend Swerve or another erythritol-based sweetener for this recipe. Using another sweetener will change the texture and consistency. Learn more about keto sweeteners here.

Chopped nuts: This is optional, but I like to add some chopped walnuts or pecans into the brownie layer.

Cream cheese: Use full fat cream cheese as low-fat contains fillers that high in carbohydrates.

Heavy cream: A little heavy cream helps thin out the cheesecake layer and make it even creamier. You can also use sour cream.

Pantry staples: Salt and vanilla extract

How do you store brownie cheesecake?

Cover the cheesecake with plastic wrap or place it in a resealable container. It can last in the refrigerator for up to one week. You can also freeze the entire cake or individual slices. As always, wrap it up tightly to avoid freezer burn. It will be good for at least 2 months.

Can I swap almond flour with coconut flour?

Coconut flour behaves very differently from almond flour, and several other adjustments must be made to accommodate this. However, you can try using my Coconut Flour Brownies recipe for the base.

Source:  All Day i Dream About Food - Carolyn