Gluten Free, Low Carb & Keto Cheesecake Brownies

I made this recipe last week. They turned out awesome and were easy to make.  They are an incredibly fudgy low carb brownie with tangy swirls of creamy cheesecake. The best part, 1.5g net carbs per serving!  Make sure you slightly undercook them, once the center is set but still jiggly is when you should take them out.  See the recipe notes for additional tips.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 16 brownies

Calories 155 kcal

Ingredients

For cheesecake layer

• 8 ounces cream cheese softened
• 1/3 cup erythritol
• 1 egg at room temperature
• 1 teaspoon vanilla extract

For keto brownie layer

• 9 tablespoons unsalted grass-fed butter
• 1 cup erythritol
• 11 tablespoons cocoa powder **
• 1/2 teaspoon kosher salt
• 2 eggs at room temperature***
• 3/4 cup almond flour

Instructions:

1. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of an 8×8-inch baking pan. Set aside.
2. Make the cheesecake layer first. Add cream cheese and sweetener to a bowl and cream using an electric mixer until creamy and smooth. Mix in the egg and vanilla extract until thoroughly combined. Set aside.
3. Add butter, sweetener, cocoa powder, and salt to a medium heatproof bowl. Melt in the microwave for about 30 seconds until most of the sweetener has melted, and the mixture is well incorporated.
4. After the mixture has cooled, add one egg at a time, whisking well after each one until thoroughly incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. Add the almond flour, whisking vigorously until thoroughly blended (about a minute).
5. Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer. Add the remaining brownie batter in 4 dollops and swirl the two batters together using a knife.
6. Bake for 15-25 minutes or until the center is just set and still jiggly, this does vary a lot from oven to oven, so give them a check at the 15-minute mark.
7. Cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into the desired size (we do 16). To get extra clean edges, place in the freezer for 10 minutes before slicing.
8. Store in the fridge for 3 days and freeze for up to 3 months.

Recipe Notes

*Keep in mind that stevia doesn’t work (at all!) for these!

**If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!).

***Must use eggs at room temp. Reason being that if you add cold eggs, you’ll solidify the batter and won’t be able to mix the flours properly.

Please note that we always subtract sugar alcohols from total carbs to calculate net carbs (as is customary).

Nutrition Facts

Gluten Free, Low Carb & Keto Cheesecake Brownies

Amount Per Serving

Calories 155Calories from Fat 135

% Daily Value*

Total Fat 15g23%

Saturated Fat 7.5g38%

Cholesterol 64mg21%

Sodium 188mg8%

Potassium 107mg3%

Total Carbohydrates 3.5g1%

Dietary Fiber 2g8%

Sugars 0.7g

Protein 4g8%

Vitamin A8.74%

Calcium3.6%

Iron5.8%

* Percent Daily Values are based on a 2000 calorie diet.

Source:  gnom-gnom.com

Gluten Free, Low Carb & Keto Cheesecake Brownies

I made this recipe last week. They turned out awesome and were easy to make.  They are an incredibly fudgy low carb brownie with tangy swirls of creamy cheesecake. The best part, 1.5g net carbs per serving!  Make sure you slightly undercook them, once the center is set but still jiggly is when you should take them out.  See the recipe notes for additional tips.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 16 brownies

Calories 155 kcal

Ingredients

For cheesecake layer

• 8 ounces cream cheese softened
• 1/3 cup erythritol
• 1 egg at room temperature
• 1 teaspoon vanilla extract

For keto brownie layer

• 9 tablespoons unsalted grass-fed butter
• 1 cup erythritol
• 11 tablespoons cocoa powder **
• 1/2 teaspoon kosher salt
• 2 eggs at room temperature***
• 3/4 cup almond flour

Serving suggestions

• our no-churn keto vanilla ice cream

Instructions

1. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of an 8×8-inch baking pan. Set aside.
2. Make the cheesecake layer first. Add cream cheese and sweetener to a bowl and cream using an electric mixer until creamy and smooth. Mix in the egg and vanilla extract until thoroughly combined. Set aside.
3. Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt in the microwave for about 30 seconds until most of the sweetener has melted, and the mixture is well incorporated.
4. After the mixture has cooled, add one egg at a time, whisking well after each one until thoroughly incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. Add the almond flour, whisking vigorously until thoroughly blended (about a minute).
5. Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer. Add the remaining brownie batter in 4 dollops and swirl the two batters together using a knife.
6. Bake for 15-25 minutes or until the center is just set and still jiggly, this does vary a lot from oven to oven, so give them a check at the 15-minute mark.
7. Cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into the desired size (we do 16). To get extra clean edges, place in the freezer for 10 minutes before slicing.
8. Store in the fridge for 3 days and freeze for up to 3 months.

Recipe Notes

*Keep in mind that stevia doesn’t work (at all!) for these!

**If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!).

***Must use eggs at room temp. Reason being that if you add cold eggs, you’ll solidify the batter and won’t be able to mix the flours properly.

Please note that we always subtract sugar alcohols from total carbs to calculate net carbs (as is customary).

Nutrition Facts

Gluten Free, Low Carb & Keto Cheesecake Brownies

Amount Per Serving

Calories 155Calories from Fat 135

% Daily Value*

Total Fat 15g23%

Saturated Fat 7.5g38%

Cholesterol 64mg21%

Sodium 188mg8%

Potassium 107mg3%

Total Carbohydrates 3.5g1%

Dietary Fiber 2g8%

Sugars 0.7g

Protein 4g8%

Vitamin A8.74%

Calcium3.6%

Iron5.8%

* Percent Daily Values are based on a 2000 calorie diet.

Source:  gnom-gnom.com

Low Carb Keto New York Style Cheesecake

 

I made this recipe over the weekend and it was delicious!  It had a creamy/custardy consistency and the crust was amazing and didn’t crumble at all.  You could use the same crust for lemon squares or other recipes with shortbread type crusts.  I bought some raspberry sugar-free preserves to have on top of it for some variety. You could top it with whatever sugar-free syrups or preserves that you have on hand or fresh berries.

 

Ingredients:

Almond Flour Cheesecake Crust

• 2 cups Bob’s Red Mill finely ground Almond Flour
• 1/3 cup Kerrygold Pure Irish Butter (measured solid, then melted)
• 3 tablespoon Erythritol (granular or powdered works fine)
• 1 teaspoon Vanilla extract

Keto Cheesecake Filling

• 32 ounces Cream cheese (softened)
• 1 1/4 cup Erythritol (if using the granular type mix with the egg and lemon juice and let stand for a smoother texture)
• 3 large Eggs at room temperature
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract

Instructions:

Preheat the oven to 350 degrees F. Grease a 9″ springform pan (or you can line the bottom with parchment paper).

1. To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
2. Meanwhile, beat the cream cheese and powdered sweetener together until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.
3. Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
4. Bake for about 45-55 minutes, until the center, is almost set, but still jiggly. I put a pan of boiling water in the oven at the same time as I cooked the cheesecake to keep it from cracking.
5. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Serving size: 1 slice (1/16 of recipe) Nutrition information per serving:

Calories: 325 | Fat: 31g | Total Carbs: 6g | Net Carbs: 5g | Fiber: 1g | Sugar: 2g | Protein: 7g