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Keto Brownie Cheesecake

Indulge in the silky embrace of a decadent Keto Brownie Cheesecake, balancing the richness of chocolate and cream cheese in a guilt-free dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 300
Ingredients Method Notes

Ingredients
  

For the brownie base
  • 1/2 cup butter, melted
  • 2/3 cup Swerve Granular or your preferred sweetener
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup almond flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1-2 tbsp water adjust for consistency
  • 1/3 cup walnuts or pecans, chopped optional
For the filling
  • 12 oz cream cheese, softened
  • 1/2 cup Swerve Sweetener or your preferred sweetener
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract

Method
 

Preparation of brownie base
  1. Preheat your oven to 325°F (165°C) and butter a 9-inch springform pan.
  2. In a large bowl, whisk together melted butter, Swerve, eggs, and vanilla extract until well combined.
  3. Add almond flour, cocoa powder, baking powder, and salt; mix until smooth. If needed, stir in enough water to achieve a thick but pourable consistency.
  4. Fold in walnuts or pecans if desired.
  5. Spread the mixture evenly in the prepared pan and bake for 15-20 minutes until edges set but center remains soft.
  6. Allow to cool for 15-20 minutes.
Preparation of filling
  1. Lower the oven temperature to 300°F (150°C).
  2. In a clean bowl, beat softened cream cheese until smooth. Add Swerve Sweetener and mix well.
  3. Incorporate eggs, heavy cream, and vanilla extract. Beat gently until just combined.
  4. Pour over cooled brownie base and smooth the top.
  5. Bake for 35-45 minutes until the edges are set and the center jiggles gently.
  6. Allow to cool before refrigerating for at least 3 hours.
Serving the cheesecake
  1. Slice the cheesecake and serve with a dollop of whipped cream or fresh berries.

Notes

For a richer experience, consider adding a layer of sugar-free chocolate ganache on top before chilling. This dessert can be stored in an airtight container in the refrigerator for up to a week.