Keto Cheesecake Brownie
Indulge in the ultimate low-carb dessert with this irresistible Keto Cheesecake Brownie recipe—a luscious fusion of rich, fudgy brownie and creamy cheesecake layers. Made with wholesome almond flour, unsweetened cocoa powder, and erythritol, this guilt-free treat is perfectly crafted for keto enthusiasts. Prepare to delight in a decadent blend of textures, as the velvety cheesecake topping melts into the moist, chocolatey base with every bite. With just 20 minutes of prep time and minimal effort, these keto-friendly bars will quickly become a go-to favorite. Perfect for parties, meal prep, or a satisfying treat, serve these chilled slices of heaven to wow guests or enjoy solo for a little self-indulgence.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 0.75 cup almond flour
- 0.33 cup unsweetened cocoa powder
- 0.75 cup erythritol
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 ounces cream cheese, softened
- 0.5 cup powdered erythritol
- 0.25 cup sour cream
Directions
Step 1
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal later.
Step 2
In a medium mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. Whisk together to blend evenly.
Step 3
In a small saucepan over low heat, melt the butter. Remove from heat and stir in 1 teaspoon vanilla extract. Allow to cool slightly.
Step 4
In a large bowl, beat 2 eggs until light and fluffy. Gradually add in the cooled butter mixture while continuing to beat until smooth.
Step 5
Slowly add the dry ingredients into the wet ingredients, stirring until just combined. Pour the brownie batter into the prepared baking dish and spread evenly.
Step 6
In another bowl, beat together the softened cream cheese, powdered erythritol, remaining egg, and sour cream until creamy and smooth.
Step 7
Pour the cheesecake mixture over the brownie layer and spread evenly.
Step 8
Bake in the preheated oven for about 30-35 minutes, or until the edges are set and the center is slightly jiggly.
Step 9
Remove the dish from the oven and let it cool to room temperature in the pan. Then, refrigerate for at least 2 hours until fully set.
Step 10
Once chilled, lift the cheesecake brownie using the parchment paper overhang and slice into 12 pieces. Serve chilled and enjoy your keto cheesecake brownie!
Nutrition Facts
| Serving size | (949.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2149.8 |
| Total Fat 200.9g | 0% |
| Saturated Fat 96.8g | 0% |
| Cholesterol 961.8mg | 0% |
| Sodium 1808.5mg | 0% |
| Total Carbohydrate 385.7g | 0% |
| Dietary Fiber 36.0g | 0% |
| Total Sugars 16.6g | |
| Protein 66.0g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 648.4mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 1649.1mg | 0% |
Source of Calories