Are you ready to challenge the myth that being on a keto diet means giving up on decadent desserts? Prepare to be amazed by this Keto Brownie Bottom Cheesecake, a keto dessert that masterfully blends the indulgence of a rich, fudgy brownie with the smooth, luxurious texture of classic cheesecake.
This keto brownie cheesecake recipe isn’t just a treat; it’s a triumph, proving that you can adhere to your keto lifestyle without sacrificing the joy of a truly exquisite dessert. Embrace this culinary adventure and let every slice reaffirm the delightful possibilities of keto-friendly indulgence. Your senses are in for a delightful surprise!
You can’t beat chocolate. Until it is combined with cream cheese. In a keto cheesecake brownies recipe. That sentence just kept on getting better, didn’t it?
Chocolate is always a privilege. There is nothing better than a chocolate flavored dessert, but it’s even better when it’s low-carb. So, let’s try and make this incomparable delight.
For the brownie layer, you will need unsweetened cocoa powder, baking powder, eggs, heavy cream, butter, vanilla extract, erythritol and a pinch of salt.
This is a healthy upgrade to the usual brownie base, which include white flour and table sugar. Our sugar levels spike just thinking about these ingredients!
Additionally, my healthy sugar-free cheesecake brownies provide a good source of polyphenols, fiber, dietary magnesium, B vitamins, and protein.
But the most important fact is that this dessert can make you happy. Don’t believe us? Research shows that cocoa stimulates our brain to release hormones known as endorphins, which trigger our brain’s “reward system” and promotes a feeling of positivity (1).
Chocolate is also one of the best sources of antioxidants, which helps reduce inflammation as well as the risk of many diseases. For more information about keto-friendly chocolate, check our guide here.
Nest, we move on to the cheesecake layer. You will need cream cheese, sour cream, lemon zest. These add some more nutrients.
For example, dairy products contain calcium for your strong bones and cellular communication. Lemon provides vitamin C to make your immune system strong. These foods will add delicious flavor, too.
Even in small amounts, lemon has a big impact on your health. In addition to boosting your immune system, lemon has also been shown to reduce blood pressure (2).
When you’ve combined both layers, drizzle a little bit of melted chocolate on top and serve. This makes a great dessert to bring to your next holiday party!
How to Make Low Carb Cheesecake Brownies
To make this gluten free brownie cheesecake, prepare the brownie layer by combining the cocoa powder and sweetener. Set aside.
In a separate bowl, beat the eggs and add to the sweetener/cocoa powder mixture. Add melted butter, baking powder, salt, vanilla, and cream. Mix all ingredients until you get a consistent brownie batter.
I do not use almond flour or coconut flour in this recipe. However, you can add it in the crust for extra flavor, texture and taste.
Pour the brownie mixture into the bottom of pan and bake for about 10-15 minutes.
Prepare the cheesecake filling by mixing together softened cream cheese, eggs, sour cream, melted butter, lemon zest, and sweetener. I prefer using erythritol in this brownie recipe, but you can also try stevia or monk fruit.
Pour over the baked brownie crust. Return to the oven for another 20 minutes.
Remove from the oven and allow to cool. Then store in the refrigerator overnight or for at least six hours. Drizzle with melted chocolate and serve cold!
More cheesecake and chocolate cake recipes you can try:
- Zebra Ricotta Cheesecake
- Lemon Cheesecake
- Raspberry Cheesecake
- Keto Molten Lava Cake
- Keto Chocolate Peanut Butter Brownies
- Keto Avocado Brownies
- Keto One Bowl Brownies
Keto Brownie Cheesecake
Ingredients
For brownie layer:
- 5 tbsp cocoa powder unsweetened
- 1 tsp baking powder
- 3 eggs
- 2 tbsp heavy cream
- 2 tbsp butter melted
- 2 tbsp So Nourished Erythritol
- 1 tsp vanilla extract
- 1 pinch salt
For cheesecake layer:
- 1/2 lb cream cheese softened
- 2 eggs
- 2 tbsp sour cream
- ¼ cup erythritol
- 1 tbsp butter melted
- 1 tsp lemon zest
- chocolate melted for drizzling (optional)
Instructions
- Preheat your oven to 350F.
- Combine together erythritol and cocoa powder. Put the bowl aside.
- Beat the eggs in another bowl until soft.
- Pour the beaten egg into the erythritol and cocoa powder. Add melted butter, baking powder, vanilla, and cream into the mix as well. Stir together then flavor with a pinch of salt.
- Cover your mixture with parchment paper or use silicone cake pan and distribute base mix on the bottom of your pan. Bake for 10-15 minutes in a preheated oven.
- Use a mixer to whisk together all filling ingredients. Pour the filling on top of the baked base.
- Reduce the heat to 300 degrees F, return the cake into the oven and bake for 20 minutes more.
- After removing from the oven, allow to cool at room temperature and chill in the fridge for 6 hours or overnight.
- Cut into slices and serve drizzled with melted chocolate (optional).
