Low Carb Brownie Swirl Cheesecake
Need a low carb dessert for your next dinner party, or just something to prove to someone that keto doesn’t have to be restrictive and boring? This keto brownie cheesecake should do the trick.
- Prep Time: 30m
- Cook Time: 45m
- Total Time: 3h 15m
- Yield: 8-10 slices
Ingredients
Brownie Batter
- 3 tablespoons butter
- 1 ounce cream cheese, softened
- 2 tablespoons heavy cream (or half and half)
- 1 square baking chocolate (14g), coarsely chopped
- 3 tablespoons unsweetened cocoa powder
- 3 eggs
- 1/2 cup sugar equivalent granulated sweetener
- 1 teaspoon vanilla
- 1 teaspoon vanilla or caramel flavored sugar free syrup (optional)
- 1 1/2 teaspoons baking powder
- 1/4 cup coconut flour
- 1/4 cup chopped nuts (optional)
Cheesecake
- 7 ounces cream cheese, softened
- 3 tablespoons butter, melted
- 3 tablespoons plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1/2 cup sugar equivalent granulated sweetener
- 1 tablespoon coconut flour
- 1 tablespoon vanilla protein powder (or additional 1/2 T. coconut flour)
- 2 teaspoons vanilla or caramel flavored sugar free syrup
- 2 eggs
- 1/3 cup low carb chocolate chips, tossed in 1 t. of coconut flour to coat (optional)
Instructions
Brownie Base
- Preheat oven to 350F. Prepare a circular pan by lining the bottom with parchment paper and coating lightly with oil or nonstick spray.
- Melt butter in a small saucepan over low heat. Add baking chocolate, cocoa powder, cream cheese, and heavy cream. Stir until chocolate is melted and ingredients are well combined, then remove from heat and set aside.
- Combine eggs, sweetener, vanilla, and sugar free syrup in a bowl. Add coconut flour and baking powder, and stir until there are no lumps.
- Add chocolate mixture to the bowl and stir until well combined. Stir in nuts, if desired.
- Pour about 2/3 of the brownie batter into the prepared pan and set aside.
Cheesecake
- In a large bowl, cream together cream cheese, butter, greek yogurt, vanilla, and sweetener until well combined. Add sugar free syrup, coconut flour, and protein powder. Mix until no lumps remain.
- Add eggs one at a time, beating mixture until just combined. Stir in chocolate chips.
- Layer the cheesecake mixture on top of the brownie batter in the pan. Spoon remaining 1/3 of brownie batter on top, and use a spoon or butter knife to swirl the layers together.
- Bake in preheated oven for 35-45 minutes, or until edges begin to brown and center is almost set. Allow cheesecake to cool. Chill in the refrigerator for at least 2 hours before serving.