Keto Brownie Cheesecake

One of my favourite attempts at cheesecakes so far. Keto desserts don’t spike blood-sugar, avoiding mad energy swings, quell the appetite and are easy to digest. So it’s worth a spin or two. If you can’t make the magic happen, at least you tried!

I’ve avoided including any wild ingredients, so rest easy. There’s no special caramel essence captured in the Amazon rainforest. It’s all within reach of your local haunts.

Prep Time 10

Cook Time 3

Course Dessert

Cuisine keto

Servings 10

Calories 145 kcal

Equipment

Springform Pan

Ingredients

Brownie Base

110 g Butter
60 g Unsweetened Chocolate
50 g Almond Flour
25 g Cocoa Powder
2 large Eggs
100 g Truvia
1/4 tsp Vanilla Extract
30 g Walnuts
1 pinch Salt

Cheesecake Filling

450 g Cream Cheese
2 large Eggs
60 g Truvia
60 g Vanilla Protein Powder
60 g Whipped Cream
1/2 tsp Vanilla Extract

Chocolate Topping

60 g Whipped Cream
25 g Truvia
25 g Unsweetened Chocolate
1/4 tsp Vanilla Extract

Instructions

Brownie Base

Preheat the oven to 160c and butter a 23cm springfrom pan, Melt the butter and chocolate together in the microwave. In the meantime, whisk the flour, cocoa powder and salt in a bowl.
In a large bowl, beat eggs, sweetener, and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
Spread evenly over the bottom of the prepared pan. Bake 12 to 18 minutes until set around the edges but still soft in the center. Let cool for 15 to 20 minutes.

Cheesecake Filling

Reduce the oven temperature to 150c. In a large bowl, beat cream cheese until smooth. Beat in eggs, sweetener, protein powder, cream and vanilla until well combined.
Pour filling over the crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles. 35 to 45 minutes. Remove from the oven and let cool. Run a knife around the edges to loosen.

Chocolate Topping

Put a medium saucepan over medium heat, whisk together whipping cream and sweetener until combined. Bring to a simmer and remove from heat.
Add chopped chocolate and let sit for 5 minutes, until chocolate is completely melted. Add vanilla extract and whisk until smooth. Slather over the cheesecake. Let it cool on the side for an hour.

Set

Cover with plastic wrap and refrigerate at least 3 hours. Freeze if you can’t wait.
Hope that didn’t take too long. But it’s all yours to demolish now. And here’s a pro tip, stick with a desert spoon. Make the pleasure last.