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Brownie cheesecake (SF & GF)

This is the best keto cheesecake you will ever eat. Two delicious sugar-free desserts in one in this amazing concoction by alldayidreamaboutfood.com 

What you need: 

Brownie crust

½ cup butter

2 oz unsweetened chocolate, chopped

½ cup almond flour

¼ cup cocoa powder

pinch salt

2 large eggs

¾ cup agave nectar

¼ tsp vanilla extract

Cheesecake filling 

1 lb Greek yogurt cream cheese, softened

2 large eggs

½ cup Truvia

¼ cup heavy cream

½ tsp vanilla extract

What you do

1. For the brownie base, preheat oven to 325F 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.

5. Spread evenly over bottom of prepared pan. Bake 12 to 18 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.

6. For the filling, reduce oven temperature to 300F.

7. In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.

8. Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 45 minutes. Remove from oven and let cool.

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

10. Serve with sugar-free chocolate sauce, if desired.

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