Keto Brownie Cheesecake


16 Servings


Brownie Base:

  • 1/2 cup Almond flour
  • 1/4 cup Cocoa powder
  • 1/4 cup Erythritol
  • 1/2 tsp Baking powder
  • 1 tablespoon Instant Coffee
  • 1/2 cup Butter + 2 Tbsp
  • 2 oz Ross Dark Chocolate
  • 2 Eggs at room temperature
  • ½ teaspoon vanilla


No Bake Cheesecake:

  • 16 oz  cream cheese, softened
  • 1/4 cup  Erythritol
  • 1 tsp  vanilla extract
  • 1/2 cup  cream
  • 1 Pkg gelatin powder

Brownie Base:

  • Preheat oven to 350 degrees F.  Line an 8×8 inch pan with parchment paper.
  • In a medium mixing bowl, whisk almond flour, cocoa powder, baking powder, erythritol, and instant coffee.
  • In a large microwave-safe mixing bowl, Melt butter and chocolate for 30 seconds to 1 minute until just melted.
  • Whisk in the eggs and vanilla then gently whisk in the dry ingredients just until mixed through. Be careful not to over mix the batter or it will become cakey.
  • Transfer batter into baking dish and bake for 18 minutes or until a toothpick inserted comes out moist.
  • Cool uncovered for at least 1 hour in the fridge.

No Bake Cheesecake:

  • After the brownie base has cooled, in a large bowl, whisk the cream cheese, sweetener and vanilla.
  • Microwave the milk until hot, about 2 minutes, then add the gelatin powder.
  • Quickly stir until gelatin is completely dissolved, about 5 minutes.
  • Pour the gelatin mixture over the cream cheese and whisk again until smooth.
  • Pour the cheesecake mixture over the brownie crust and chill for a minimum of 3 hours.
  • Recipe makes 16 squares @ 256 calories each
  • Carbs 3.3g
  • Fat 24.4g
  • Protein 4.5g

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