keto cheesecake brownies

No-bake, easy-peasy and fairly instant! This gluten free and keto cheesecake for-1 is the ultimate low carb fat bomb treat! Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

No-Bake Gluten Free & Keto Cheesecake For-1

almond flour

g very finely chopped pecans (or more almond flour!)

erythritol

cinnamon

kosher salt

unsalted (grass-fed!) butter

sour cream (plus

g cream cheese (at room temperature)

g unsalted (grass-fed!) butter (at room temperature)

vanilla extract

lemon juice (to taste)

powdered erythritol (allulose

heavy

strawberries (thinly sliced)

Lightly toast almond flour and (very finely chopped!) pecans in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!

Transfer toasted nuts to a small bowl (or go straight for the serving glass), and mix in the sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Refrigerate while you make the cheesecake. 

For the keto graham cracker crust

Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.&nbsp;

Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, lemon juice (add a light squeeze to taste), sweetener and beat until just combined. 

Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the graham cracker lined glass. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight).&nbsp;

Optional: Serve with more whipped sour cream (or heavy cream) and a couple of strawberries.&nbsp;

For the keto cheesecake

These Keto Cheesecake Brownies are the perfect marriage of delicious flavors. Fudgy chocolate, creamy vanilla cheesecake, and tangy sweet raspberries come together in one delicious sugar-free dessert! 

Keto Raspberry Cheesecake Brownies

raspberries

Swerve Confectioners (divided)

tsp glucomannan

cream cheese (softened)

egg (room temperature)

tsp vanilla extract

recipe keto brownies ((omit the additional water and the chocolate chips))

Preheat the oven to 350ºF and line a 9x9 inch baking pan with parchment paper.

Place the berries in a blender or food processor with 2 tablespoons of the powdered sweetener and the glucomannan. Process until smooth.

In a large bowl, beat the cream cheese until completely smooth, then beat in the remaining sweetener and the vanilla extract until well combined. Beat in the egg until just combined.

Prepare the brownie batter as directed in the recipe, omitting the additional water and the chocolate chips. Reserve a few tablespoons of the batter, then spread in the prepared baking pan.

Drizzle the cheesecake mixture overtop the brownie mixture, getting some all the way to the edges. Then dollop small spoonfuls of raspberry mixture overtop the cheesecake. Finally drizzle the last few tablespoons of brownie batter over everything. 

Take a sharp knife and run it up and down the top of the batter to swirl the cheesecake, raspberries, and brownie drizzle together. Try not to disturb the very bottom of the brownie batter. To get nice lines, run the knife up in one direction and back down in another at regular intervals. 

Bake the brownies for 20 to 30 minutes, until the edges are set but the middle still jiggles slightly. Remove from the oven and let cool 20 minutes, then refrigerate until set, about 2 hours.

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?

Low Carb Cheesecake Brownies

Nuvia Sweetener (90 g / 3 oz)

Almond Flour (60 g / 2 oz)

Dutch Cocoa Powder (25 g / 0.9 oz)

tsp baking powder

Salt

unsalted butter

g Unsweetened Bakers Chocolate (1.8 oz)

Eggs

tsp Vanilla Extract

300 g Cream Cheese (10 oz)

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.

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.

Have you tried this recipe and adding or replacing the almond flour with coconut flour?

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