Keto Brownie Cheesecake
The Keto Brownie Cheesecake is a delicious recipe. Furthermore, with a mixture of sugar-free cream cheesecake and fudge low-carb brownies, the keto brownie is yummy and is free from gluten. The items are very healthy, and it is such a delightful recipe. Moreover, you can enjoy it with your family and friends at different events.
Ingredients:
Vanilla extract: 1/2 tsp.
Butter: 1/2 cup.
Water.
Cocoa powder: 1/3 cup.
Swerve granola: 2/3 cup.
Pecans: 1/3 cup.
Eggs: 2.
Almond flour: 1/2 cup.
Walnut: 1/3 cup.
Baking powder: 1/2 tsp.
Cheesecake filling:
Heavy cream: 1/4 cup.
Cream cheese: 12 oz.
Vanilla extract: 1/2 tsp.
Eggs: 2.
Swerve sweetener: 1/2 cup.
Instructions:
Warm the microwave to 300 F.
Place the cookie sheet on the pan to prevent it from sticking.
Mix the butter, eggs, sugar, and vanilla extract in a large basin.
Combine it well after adding the almond flour and baking powder, and then add the cocoa powder.
To give the batter a thick but pourable consistency, stir in a small amount of water at a time.
If using, stir in the chopped nuts.
Cover the bottom of the prepared pan evenly. Bake for 15 to 20 minutes, or until the center is still fluffy, but the
sides are firm. Set it for 4-5 minutes for cooling.
For filling:
Beat the cream cheese for two minutes, till it’s extremely smooth, in a big bowl.
Add the sweetener and beat till fully blended.
After that, whisk in the vanilla, cream, and eggs till well combined.
Over the crust, pour the filling and spread it evenly.
Bake for 35 to 45 minutes, or until the sides are firm, but the center still jiggles a little when you shake it.
Hold it out of the microwave and allow it to cool.
Place a plastic wrap over it and chill for at least three hours.
Notes:
Omit the chopped nuts and use sunflower seed flour in favor of the almond flour.
Storage information:
Put the cheesecake in a resealable container or cover it with plastic wrap. You may store it in the fridge for up to a week. As always, wrap everything securely to prevent freezer burn. It has a minimum of two months of usefulness.
FAQs:
Can I use coconut flour in place of almond flour?
Yes, you can use it. But you can make the foundation with my recipe for Coconut Flour Brownies.
Nutritional facts:
Fiber: 1.9 g.
Calories: 218 kcal.
Protein: 7.1 g.
Fat: 28 g.