Keto Brownie Cheesecake Recipe
Keto Brownie Cheesecake is the best of all possible worlds, combining
fudgy low carb brownies and sugar-free vanilla cheesecake. It's my most
iconic keto dessert recipe, with good reason!
Course Dessert
Cuisine Dessert
Keyword brownie cheesecake, keto brownie cheesecake
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chill Time 3 hours
Total Time 1 hour 25 minutes
Servings 10 servings
Calories 318kcal
Ingredients
Brownie Base:
1/2 cup butter melted
2/3 cup Swerve Granular
2 large eggs
1/2 tsp vanilla extract
1/2 cup almond flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 to 2 tbsp water
1/3 cup walnuts or pecans chopped
Cheesecake Filling:
12 ounces cream cheese softened
1/2 cup Swerve Sweetener
2 large eggs
1/4 cup heavy cream
1/2 tsp vanilla extract
Instructions
For the brownie base:
1. 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.
2. 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.
3. 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.
4. 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:
1. Reduce the oven temperature to 300F.
2. 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.
3. 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.
4. 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
Storage Information: Cover tightly and refrigerate for up to a week, or freeze for up to two months.
Nutrition
Serving: 1/10th cake | Calories: 318kcal | Carbohydrates: 5.2g | Protein: 7.1g | Fat: 28g | Fiber: 1.9g
By Carolyn Ketchum of All Day I Dream About Food
