Low Carb Keto Brownie Cheesecake

Yumm. I love cheesecake. I was concerned when I started on a low carb diet that I was going to have to give up some of my favorite foods. Especially desserts! I love desserts. Probably a little too much, hints why I chose to make a diet change. Chocolate, brownies and cheesecake are among my favorites. I was determined to not give up all of my guilty pleasures just to lose weight. So the search began.

Hello, Google. I fired up my trusty search engine and began searching. I am cautious of anything using artificial sweeteners. I have a sensitivity to them I use a truvia product for my sweetener. Sure, it adds a few calories but it prevents some other issues for me.

I came across this recipe and gave it a try over Super Bowl weekend. I did not watch the game as I did not care for either team playing. To be honest, most of the time, I watch for the commercials. So I spent the afternoon baking.

To keep myself from indulging too much, I sliced most of the pieces in half and left a few full-sized. I wrapped 3/4 of the cheesecake slices in plastic wrap and placed in a freezer bag and into my freezer it went. This way I could have some when the mood strikes. Update: I have to make another 1 or 2, no more slices in the freezer. My kids ate most of them for me. Silly kids.

This is not an original recipe nor do I take any credit in it’s creation. I have made some modifications I will explain later to suit my dietary needs. The original recipe was found on All day I dream about food‘s website. I have printed off multiple recipes from this site.

Brownie-Cheesecake-2

Low Carb Keto Brownie Cheesecake
A creamy keto vanilla cheesecake filling atop a rich brownie crust. Two desserts in one! Low Carb and Gluten-Free
Cuisine Dessert
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 381 kcal
Ingredients
Brownie Base:
1/2 cup butter
2 oz unsweetened chocolate
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
2 large eggs
1/2 cup Swerve Sweetener
1/4 cup heavy cream
1/2 tsp vanilla extract
Instructions
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. Stir in nuts.
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.

Brownie-Cheesecake-3
Recipe Notes
Serves 10. Each serving has 6.71 g of carbs and 2.51 g of fiber. Total NET CARBS = 4.21 g.
Food energy: 381kcal Total fat: 33.62g Calories from fat: 302 Cholesterol: 156mg Carbohydrate: 6.71g Total dietary fiber: 2.51g
Protein: 8.68g
Calories from Fat 303
52%
2%
10%
17%
% Daily Value*
Nutrition Facts
Low Carb Keto Brownie Cheesecake
Amount Per Serving (1 /10th cake)
Calories 381
Total Fat 33.62g
Total Carbohydrates 6.71g
Dietary Fiber 2.51g
Protein 8.68g
* Percent Daily Values are based on a 2000 calorie diet.

My notes:  I did not use the sugar-free chocolate syrup. Again, I have to limit how much artificial sugar I consume to prevent migraines. on my second try, I have made a ganache using the leftover unsweetened chocolate and some heavy cream. I think I used 1/2 c of hot cream  and the remaining unsweetened chocolate. Mix until melted and slightly thickened. Pour over cooled cheesecake. I will continue to do this as it added another layer of flavor to the cheesecake. Now, if I could find a way to keep the kids out of it.

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