Keto Brownie Cheesecake
A decadent and low-carb dessert that combines a rich brownie base with a creamy cheesecake layer for a guilt-free indulgence.
Ingredients
Brownie Layer
- 1 cup Almond Flour Base for the brownie layer
- 1/2 cup Erythritol or Monk Fruit Sweetener Sugar substitute
- 1/3 cup Unsweetened Cocoa Powder Essential for brownie flavor
- 1 pinch Salt
- 1/2 cup Melted Butter
- 2 large Eggs For structure and moisture
- 1 tsp Vanilla Extract Pure vanilla for flavor enhancement
Cheesecake Layer
- 16 oz Cream Cheese Fully softened for a creamy filling
- 1/2 cup Erythritol For sweetness in cheesecake
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1 pinch Salt
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease an 8-inch springform pan or line the bottom with parchment paper.
Make the Brownie Layer
- In a bowl, combine 1 cup almond flour, 1/2 cup erythritol, 1/3 cup cocoa powder, and a pinch of salt.
- In another bowl, mix 1/2 cup melted butter, 2 eggs, and 1 tsp vanilla extract. Combine wet and dry ingredients until just mixed.
- Pour the brownie batter into the prepared pan and smooth it out evenly.
Prepare the Cheesecake Layer
- In a separate bowl, beat 16 oz cream cheese until creamy.
- Mix in 1/2 cup erythritol, 2 eggs, 1 tsp vanilla extract, and a pinch of salt until just combined.
- Pour this cheesecake mixture gently over the brownie layer.
Bake
- Place the pan in the preheated oven and bake for about 50-60 minutes or until the cheesecake is set and the edges appear slightly puffed.
- Allow it to cool completely before placing it in the fridge to set for at least four hours or overnight.
Serve
- Once chilled, carefully remove the sides of the springform pan. Decorate with cocoa powder or whipped cream if desired.
Notes
Cool the cheesecake layer slowly in the oven after baking to prevent cracks. Use room temperature ingredients for a smooth batter.