KETO CHOCOLATE BROWNIE CHEESECAKE

Written by on in Desserts, Keto, Recipes

Last week we celebrated Son #1s twenty eighth birthday!! Where has the time gone? Just yesterday he was toddling around the house looking for his Matchbox race cars.

To celebrate his wonderful life, we grilled some ribeye steaks and asparagus marinated in zesty Italian dressing. For dessert, I baked this yummy cheesecake recipe. You can click on the recipe title for the source and printable version.

 

LOW CARB KETO BROWNIE CHEESECAKE

Ingredients

Brownie Base :

1/2 cup butter

2 oz unsweetened chocolate, chopped

1/2 cup almond flour

1/4 cup cocoa powder

pinch salt

2 large eggs

3/4 cup Swerve Sweetener

1/4 tsp vanilla extract

1/4 cup walnuts or pecans

Cheesecake Filling:

1 lb cream cheese, softened

2 large eggs

1/2 cup Swerve Sweetener

1/4 cup heavy cream

1/2 tsp vanilla extract

Instructions

For the brownie base:

  1. Preheat oven to 325 degrees F and butter a 9-inch springform pan. (if your springform pan is prone to leaking oil, place it on a cookie sheet)
  2. In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
  3. In a small bowl, whisk together almond flour, cocoa powder, and salt.
  4. In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
  5. Spread evenly over bottom of prepared pan. Bake 12-18 minutes until set around edges but still soft in the center. Let cool 15-20 minutes.

For the filling:

  1. Reduce oven temperature to 300 degrees F.
  2. In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream, and vanilla until well combined.
  3. Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35-45 minutes. Remove from oven and let cool.
  4. Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
  5. Serve with sugar-free chocolate sauce, if desired.

This dessert was so good!!! Son #1 came over later in the week and had another huge piece!! SCORE!!

Love y’all,

Linda