Ingredients
Brownie Crust:
1 cup [112g] Almond Flour
1 cup [200g] Erythritol, powdered
1/2 cup [113g] Butter, melted
1/3 cup [40g] Unsweetened Cocoa Powder
3 large Eggs
1/2 cup [90g] Dark Chocolate (85%), melted
1 teaspoon Baking Powder
1/2 teaspoon Salt
Cheesecake Filling:
16 oz [455g] Full-Fat Cream Cheese, room temperature
1/3 cup [65g] Erythritol, powdered
1/8 teaspoon [3g] Stevia, concentrated
1 tablespoon Vanilla Extract
Pinch of Himalayan Salt
2 large Eggs
How To Make
Brownie Crust:
Prepare the pan: Line a 23 cm (9") springform pan with parchment and lightly grease the sides. Preheat oven to 175°C (350°F).
Melt the chocolate and butter: In a saucepan, melt dark chocolate with butter, then let it cool slightly.
Mix the batter: Stir in almond flour, erythritol, cocoa powder, eggs, baking powder, and salt. Set aside ½ cup for later.
Fill the pan: Spread the remaining batter evenly into the base of the pan.
Cheesecake Filling:
Beat the cream cheese: Use a hand mixer to whip the cream cheese until fluffy.
Add ingredients: Blend in eggs, vanilla, erythritol, stevia, and a pinch of salt until smooth.
Assemble: Pour the filling over the crust, then dollop and swirl in the reserved brownie batter.
Bake: Bake at 175°C (350°F) for 10 minutes, then reduce to 160°C (325°F) and bake another 35–40 minutes.
Cool and serve: Let it cool fully, then chill before slicing and serving.
Ingredients
Brownie Crust:
1 cup [112g] Almond Flour
1 cup [200g] Erythritol, powdered
1/2 cup [113g] Butter, melted
1/3 cup [40g] Unsweetened Cocoa Powder
3 large Eggs
1/2 cup [90g] Dark Chocolate (85%), melted
1 teaspoon Baking Powder
1/2 teaspoon Salt
Cheesecake Filling:
16 oz [455g] Full-Fat Cream Cheese, room temperature
1/3 cup [65g] Erythritol, powdered
1/8 teaspoon [3g] Stevia, concentrated
1 tablespoon Vanilla Extract
Pinch of Himalayan Salt
2 large Eggs
How To Make
Brownie Crust:
Prepare the pan: Line a 23 cm (9") springform pan with parchment and lightly grease the sides. Preheat oven to 175°C (350°F).
Melt the chocolate and butter: In a saucepan, melt dark chocolate with butter, then let it cool slightly.
Mix the batter: Stir in almond flour, erythritol, cocoa powder, eggs, baking powder, and salt. Set aside ½ cup for later.
Fill the pan: Spread the remaining batter evenly into the base of the pan.
Cheesecake Filling:
Beat the cream cheese: Use a hand mixer to whip the cream cheese until fluffy.
Add ingredients: Blend in eggs, vanilla, erythritol, stevia, and a pinch of salt until smooth.
Assemble: Pour the filling over the crust, then dollop and swirl in the reserved brownie batter.
Bake: Bake at 175°C (350°F) for 10 minutes, then reduce to 160°C (325°F) and bake another 35–40 minutes.
Cool and serve: Let it cool fully, then chill before slicing and serving.
Brownie Cheesecake
Description
Brownie Cheesecake blends two classics into one show-stopping dessert. A rich brownie base meets a creamy cheesecake layer, creating a decadent low-carb option that’s big on flavor but light on sugar. With just 3 g net carbs per slice, it’s perfect for keto-friendly celebrations or casual cravings. Bold, smooth, and satisfying, this dessert needs only a small piece to impress. Serve chilled for maximum flavor, and don’t be surprised when guests ask for seconds.
Category
Cheesecakes
Nutrition List (per serving)
Total Fat: 21g | Carbs: 5.1g | Added Sugar: 0g | Fiber: 2.1g | Protein: 6.2g | Net Carbs: 3g
Grade
2–5g Net Carbs
Preparation Time
60 Minutes
Servings
16 Servings
Ingredients Information
Disclaimer
Information on this page is for general educational purposes and is not medical advice. Nutrition needs vary; consider allergies, intolerances, and individual health conditions when preparing recipes. If you have diabetes, kidney disease, an eating-disorder history, or other medical concerns, consult a qualified professional before making major dietary changes (including keto-style diets).