Keto Chocolate Brownie Bottom Cheesecake
One of the low carb cheesecakes that we always want to make is the brownie cheesecake. If you are a cheesecake lover, you will not want to miss this sugar free keto version.
To make the brownie bottom crust, we use butter, unsweetened chocolate, almond flour, cocoa powder, egg, and walnuts. You can use pecans or macadamia nuts for this too. To add more flavor and taste, we add sweetener, a pinch of salt and a few drops of vanilla extract.
The brownie mix is very gooey and fudgy. When baking the crust, you need to butter the springform cake pan so the cake can be removed easily later.
For the filling, we use cream cheese, egg, and sour cream. We add sweetener and vanilla to enhance the flavor. This will make it rich and decadent.
The top layer of the cake is optional. We use cocoa powder mix with coconut oil to make a chocolatey mixture and drizzle it on the top then finish off by adding some crushed peanuts. You can use sliced almonds or other low-carb nuts.
Let's Ketofy It!
Preheat oven to 300°F.
Making the Crust: Melt butter and chocolate in the microwave for 30 seconds. Remove and stir the mixture with a teaspoon. Put it back in the microwave and melt for another 30 seconds. Repeat the process another time if needed until the mixture is completely melted.
In a large bowl, combine almond flour, melted chocolate-butter mixture, sweetener, cocoa powder, eggs, walnut, vanilla and salt. Use a spoon and mix until the mixture is homogeneous.
Butter the springform pan and pour the crust mixture into it. Press it down using your hand and a spoon. Try to spread it as even as you can to make a firm crust base.
Bake it in the oven for 15 minutes then remove.
Making the filling: In another bowl, combine the eggs, sweetener, cream cheese, sour cream and vanilla. Mix thoroughly with a hand whisk or blender until no lumps.
Transfer this filling mixture to the brownie base and bake the entire cheesecake at 300F for 30 minutes until set.
Once done, remove the cheesecake from the oven and let it cool then refrigerate for six hours.
Making peanut topping: This decoration is optional. To make the topping, melt coconut oil in a bowl in the microwave then mix with cocoa powder and sweetener. Cover the cheesecake with the melted chocolate mixture and sprinkle crushed peanuts on top. Enjoy!
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