Decadent Brownie Cheesecake: Low-Carb & Keto Delight
Incredibly Smooth Low-Carb Brownie Cheesecake (Keto-Friendly)
Introducing a foolproof recipe for a perfectly textured brownie cheesecake! Using a hand mixer is highly recommended for a smoother consistency and to ease the effort on your arms. This delightful treat can be stored at room temperature for 2-3 days, or in the refrigerator for over 7 days to maintain its freshness. Discover more keto-friendly recipes on the ‘Remi Remi’ YouTube channel!
Creamy Cheesecake Layer- 220g cream cheese, softened to room temperature
- 50g erythritol powder for gentle sweetness
- 1 large egg, at room temperature
- 1 tsp vanilla extract for enhanced flavor
Rich Chocolate Brownie Layer- Approx. 140g melted butter
- 150g erythritol powder for deep sweetness
- 80g cocoa powder for intense chocolate flavor
- A pinch of salt to balance the flavors
- 2 large eggs, at room temperature
- 70g almond flour for texture and richness
- Approx. 140g melted butter
- 150g erythritol powder for deep sweetness
- 80g cocoa powder for intense chocolate flavor
- A pinch of salt to balance the flavors
- 2 large eggs, at room temperature
- 70g almond flour for texture and richness
Cooking Instructions
Step 1
Begin by preheating your oven to 180°C (350°F) to prepare for baking.
Step 2
In a large mixing bowl, combine all the cheesecake ingredients (room temperature cream cheese, erythritol powder, room temperature egg, and vanilla extract). Mix with a hand mixer or whisk until smooth and creamy. Set aside briefly.
Step 3
In a medium-sized mixing bowl, combine the melted butter and erythritol powder. Stir them together until the sweetener is well incorporated into the butter.
Step 4
Add the remaining brownie ingredients (cocoa powder, salt, room temperature eggs, and almond flour) to the butter mixture. Stir everything together until you achieve a thick, well-combined brownie batter. Using a hand mixer here is beneficial.
Step 5
Line a 20cm x 20cm square baking pan with parchment paper. This will prevent sticking and make for easy removal later.
Step 6
Pour about 2/3 of the prepared brownie batter into the lined baking pan and spread it evenly across the bottom. This forms the base of your cheesecake.
Step 7
Carefully pour the prepared cheesecake batter over the brownie layer in the pan. This creates the smooth, rich cheesecake topping.
Step 8
Finally, take the remaining 1/3 of the brownie batter and dollop it onto the cheesecake layer in about four scattered portions. This is key for creating a beautiful marbled effect.
Step 9
Using a chopstick or skewer, gently swirl through the brownie dollops and cheesecake batter to create a marbled pattern. Avoid overmixing to maintain distinct swirls.
Step 10
Bake in the preheated 180°C oven for approximately 20 to 25 minutes. The top should be set, and a toothpick inserted into the center should come out with moist crumbs attached, not wet batter.
Step 11
Once removed from the oven, let the cheesecake cool completely at room temperature, then refrigerate it until thoroughly chilled. Slice into 16 pieces and enjoy your delicious creation!
