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.
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Microwave the chocolate and butter for 30 seconds. Take out and fold continuously. Replace in the microwave and wait for 30 seconds more.
Fold all the remaining ingredients for the brownie base together in a bowl. Include the melted butter and chocolate in the mixture. Stir well to create a smooth and uniform batter.
Prep the springform pan with melted butter. Brush the inside. Transfer the mixture into the pan and distribute evenly. Crush and flatten the batter to make the crust base. Leave in the oven for 15 minutes.
Prepare a separate bowl for the filling. Add all the ingredients for the filling on the bowl and whisk until blended. Use a blender or a hand whisk to form a lump-free mixture. Pour the filling onto the baked crust. Place in the oven again for 30 minutes. Wait till the cheesecake sets.
After removing from the oven and allowing cooling at room temperature, chill in the fridge for 6 hours.
For the topping, combine the sweetener and cocoa powder with the coconut oil. Mix until homogeneous. Spread this mixture on top of the cake and garnish with crushed peanuts.
Slice into wedges and serve.
This cake can be divided into 12 servings. Here's the nutritional information per serving:
Macros (without topping): Calories: 276 – Fat: 27.4g – Net carbs: 2.6 g (total carbs: 4.1 g, fiber: 1.5 g) – Protein: 6.5 g
Macros (including top layer): Calories: 338 – Fat: 33.7g – Net carbs: 3.4 g (total carbs: 5.7 g, fiber: 2.3 g) – Protein: 7.6 g
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