Imagine sinking your fork into a decadent dessert that looks and tastes like a sinful treat, but is actually a keto-friendly masterpiece! This Brownie Cheesecake is the ultimate game-changer for anyone craving something sweet without derailing their health goals. With a rich, fudgy brownie base and a creamy cheesecake topping, this dessert proves that low-carb and gluten-free can be mind-blowingly delicious.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Keto
Serves: 12 servings
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol
- 1/2 cup butter, melted
- 4 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup erythritol (for cheesecake layer)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium mixing bowl, combine almond flour, cocoa powder, and 1/2 cup erythritol. Whisk together to remove any lumps and ensure even distribution of ingredients.
- Add melted butter, 2 large eggs, and vanilla extract to the dry ingredients. Mix thoroughly until a smooth brownie batter forms.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Set aside.
- In a separate large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Add sour cream, remaining 2 large eggs, and 1/4 cup erythritol to the cream cheese. Mix until the cheesecake layer is completely smooth and free of lumps.
- Carefully pour the cheesecake mixture over the brownie batter, using a spatula to spread it evenly to the edges.
- Place the pan in the preheated oven and bake for 35-40 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.
- Remove from the oven and let cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate for at least 2 hours to allow the cheesecake to set completely and develop its full flavor.
- Using the parchment paper overhang, lift the dessert out of the pan and slice into 12 even squares.
- Serve chilled and store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Make sure all ingredients are at room temperature to ensure smooth mixing and consistent texture.
- Use a high-quality cocoa powder for the most intense chocolate flavor.
- Don't overmix the batters - this can lead to tough brownies or dense cheesecake.
- Check the cheesecake around 35 minutes - it should be slightly jiggly in the center but set around the edges.
- Allow the dessert to cool completely before refrigerating to prevent condensation.
- For clean, perfect slices, use a hot knife wiped clean between each cut.
- If you want extra richness, consider adding a few sugar-free chocolate chips to the brownie layer.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 8g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 110mg
