Low Carb Cheesecake Brownies
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?
Servings Prep Time
15Brownies 15minutes
Cook Time Passive Time
30minutes 15minutes
Calories:210kcal
Fat:19.5g
Protein:5g
Net Carbs:5.5g
Servings Prep Time
15Brownies 15minutes
Cook Time Passive Time
30minutes 15minutes
Calories:210kcal
Fat:19.5g
Protein:5g
Net Carbs:5.5g
Ingredients
Brownie Base
Cheesecake Topping
Instructions
  1. Brownie Base: Preheat oven to 180 C (355 F).
  2. Sift the Nuvia sweetener into a medium mixing bowl with the almond flour, cocoa powder, baking powder and salt. Stir until combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake for 30 minutes. Remove from the oven and let cool before slicing into 15 slices.
Recipe 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, espresso 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:

  1. Sifting all your dry ingredients is a MUST
  2. Giving the brownies a good “bash” against the kitchen table halfway through is KEY
  3. 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.

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