The rich, chocolate taste of a low carb brownie just begs for some kind of creamy addition and what better way to fulfill that taste than to add a cheesecake layer on top. Low carb cheesecake brownies? Genius, right?
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If you have never played alchemy in the kitchen before, this will be an easy introduction into fusing different desserts together.
Brownies and cheesecake should have been born together, giving each other a hug on their way out. It’s seriously a delicious combination, and until you’ve tasted it (or made this recipe 😉 ) you won’t know exactly what I’m talking about.
What Is Nuvia Baking?
Nuvia Baking is a blend of erythritol, soy protein isolate, chicory root extract and stevia extract. It is designed to be a one-for-one sugar replacement in baked goods, specifically home baking.
Nuvia tastes and browns just like regular sugar, and gives rise to baked goods just like granulated sugar. It can act as a direct replacement for sugar whenever you are searching for a sweet alternative you can feel good about.
The regular “coolness” of the erythritol is balanced out by the sweetness of stevia, giving this blend a very similar taste to sugar.
Generally, I use 100% erythritol in my baking, but in this recipe, I believe Nuvia actually works better. I would opt to use this sweetener over erythritol in low carb baked products over erythritol any day.
Strictly speaking, I cannot say this recipe is 100% keto friendly as it does contain soy protein isolate, which is derived from a legume. However, this is not going to impact your blood sugar levels in any way since erythritol and stevia are pretty much the only sweeteners that won’t (aside from monk fruit, which is harder to get).
If your number one goal on the ketogenic diet is to keep your carbs and insulin low, and your blood sugar levels in a normal, level range, you won’t have any problems with this sweetener.
Also, for those who are simply eating a low carbohydrate diet, this sweetener is going to work perfectly for you.
WHAT’S THE SECRET TO A DENSE, KETO BROWNIE?
The secret to a good keto brownie comes down to a few things; Dutch processed cocoa and salt. Those ingredients combine to make a super-rich chocolatey dessert that doesn’t need much else.
Of course, once you get the basic brownie down pat, you’ll never have to worry about finding another brownie recipe ever again.
THERE ARE FEW EXPERT TIPS WHEN IT COMES TO MAKING THESE BROWNIES:
- Sifting all your dry ingredients is a MUST.
- Using a good quality flaked sea salt to cover is FLAVOUR CITY.
Your Low Carb Brownie Questions Answered
WHAT IF I DON’T HAVE DUTCH COCOA POWDER? CAN I USE NORMAL COCOA POWDER?
If you don’t have Dutch cocoa powder, you can also use normal cocoa powder, but the brownies won’t be as dense.
CAN I USE ERYTHRITOL INSTEAD OF NUVIA?
Of course, however, you’ll have to increase the erythritol to a quarter more than the amount of Nuvia.
HOW LONG CAN I KEEP THESE FOR? DO THEY FREEZE WELL?
I usually keep these in an airtight container and munch on them for up to 7 days. I have frozen a batch before, and they actually defrost really well, so go ahead and store some in the freezer for a prolonged brownie.
Similar Recipes:
Chocolate Brownies with raspberry
Recipe video
Low Carb Cheesecake Brownies
Ingredients
Brownie Base
- 3/4 cup Nuvia Sweetener 90 g / 3 oz
- 2/3 cup Almond Flour 60 g / 2 oz
- 1/4 cup Dutch Cocoa Powder 25 g / 0.9 oz
- 1 tsp baking powder
- 1/2 tsp Salt
- 1/2 cup unsalted butter 100 g / 3.5 oz
- 50 g Unsweetened Bakers Chocolate 1.8 oz
- 3 large Eggs
- 1 tsp Vanilla Extract
Cheesecake Topping
- 300 g Cream Cheese 10 oz
- 1/4 cup Nuvia Sweetener 30 g / 1 oz
- 1 large Egg
- 1 tsp Vanilla Extract
Instructions
- Brownie Base: Preheat oven to 180 C (355 F).
- Sift the Nuvia sweetener into a medium mixing bowl with the almond flour, cocoa powder, baking powder and salt. Stir until combined.
- Melt the butter in the microwave for 1 minute (or use a double boiler) until nice and hot. Add the bakers chocolate to the hot butter, and wait for 2 minutes; stir until completely smooth.
- Using a hand mixer, beat the chocolate mixture into the dry ingredients until smooth. Beat the eggs in one at a time along with the vanilla extract.
- Reserve 2 tablespoons of the brownie mixture and set aside. Pour the remaining brownie mixture into a parchment paper-lined 10.5-inch X 7-inch (28 cm X 18 cm) baking tin, and level with a spatula.
- Cheesecake Topping: Wash and dry the brownie mixing bowl. Add the cream cheese, Nuvia, egg and vanilla extract into the bowl and beat with a hand mixer until well combined.
- Pour the cheesecake topping over the brownie batter and spread into an even layer. Dollop the reserved 2 tablespoons of the brownie mixture into six places on the top. Run a flat blade along the top in a horizontal and vertical 'S' shape to give the top of the cheesecake brownie a decorative design.
- Bake for 30 minutes. Remove from the oven and let cool before slicing into 15 slices.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
WHAT’S THE SECRET TO A DENSE, KETO BROWNIE?
The secret to a good keto brownie comes down to a few things; Dutch processed cocoa and salt. Those ingredients combine to make a super-rich chocolatey dessert that doesn’t need much else. Of course, once you get the basic brownie down pat, you’ll never have to worry about finding another brownie recipe ever again.THERE ARE FEW EXPERT TIPS WHEN IT COMES TO MAKING THESE BROWNIES:
- Sifting all your dry ingredients is a MUST
- Giving the brownies a good “bash” against the kitchen table halfway through is KEY
- Using a good quality flaked sea salt to cover is FLAVOUR CITY
YOUR QUESTIONS ANSWERED:
WHAT IF I DON’T HAVE DUTCH COCOA POWDER? CAN I USE NORMAL COCOA POWDER?
If you don’t have Dutch cocoa powder, you can also use normal cocoa powder, but the brownies won’t be as dense.CAN I USE ERYTHRITOL INSTEAD OF NUVIA?
Of course, however, you'll have to increase the erythritol to a quarter more than the amount of Nuvia.HOW LONG CAN I KEEP THESE FOR? DO THEY FREEZE WELL?
I usually keep these in an airtight container and munch on them for up to 7 days. I have frozen a batch before, and they actually defrost really well, so go ahead and store some in the freezer for a prolonged brownie.Do You Know Your Macros?
Check out my free personalised macro calculator
Nomad Jac says
Hi Aaron. Made these with coconut flour. Used erythritol but not so much. So light and delicious. Definitely on the list to make again. Thank you.
Aisha says
Have you tried this recipe and adding or replacing the almond flour with coconut flour?
FatForWeightLoss says
Hi Aisha,
I haven’t tried with this particular recipe, but if you wanted to, just remember to only use 1/4 of the amount of coconut flour.
I hope this makes sense.
serena says
Hi Aaron, thank for the fabulous recipe. I am using 8 inch round spring form pan. My 1st attempt to bake cheesecake brownie was great. Then I tried to increase the cream cheese from 300g to 390 so to have thicker layer of cheesecake topping. Then i noticed that the middle of the brownie is mushy (undercooked) and the outside of brownies are cooked. Bake at 180C for 30mins. So i tried to decrease the temp to 170C for 40mins; and the middle of brownies still mushy but the cheesecake topping turned brownish and slightly crack… . Please advise. Thank you.
Serena Lim says
Hi Aaron, I would like to ask if I were to reduce the recipe to half then use 6 inch round pan ? Please advise. Thank you.
FatForWeightLoss says
Hi Serena, You’ll have to test this out for yourself sorry.
ANNA says
HAI, CAN I USE LAKANTO (MONK FRUIT SWEETENER INSTEAD OF NUVIA OR ERYTHRITOL, IS THE MEASUREMENT THE SAME?
FatForWeightLoss says
Hi Anna, Yes you can, and the measurements would be the same 🙂
Denise Southard says
Hi Aaron.
You mentioned that there is soy protein isolate in this recipe.
Is it in the Nuvia? I don’t see it listed on their ingredient label or in
the recipe ingredients.
FatForWeightLoss says
Hi Denise, yes, its in the nuvia baking blend.
Lee H says
Please explain the giving the brownies a “good bash” against the kitchen table. I’m not familiar with this baking term! Also, how much espresso do you add?
Thanks very much.
Dawn says
Hello Aaron,
Can you explain: Giving the brownies a good “bash” against the kitchen table halfway through is KEY.
Marisa says
Hi Aaron,
Your recipe says “The secret to a good keto brownie comes down to a few things; Dutch processed cocoa, espresso and salt. I gather this is a holdover from one of your other brownie recipes, as the espresso powder isn’t listed in this recipe. Have you tried this one with espresso powder?
SHIRLEY CALLISS says
Hi Aaron’
Thank you for the fabulous looking Brownie recipe, just a question please, where did you find the Nuvia sweetner and the Dutch Cocoa Powder are they available in Woolworths,Coles or did you purchase from a Health food shop?
Can’t wait to bake these.
FatForWeightLoss says
Hi Shirley. Nuvia can be found from here: http://bit.ly/2WOeTrd Otherwise, you can also use Natvia (Woolworths and coles) which is similar. Dutch cocoa powder is found in both.