Cheesecake Brownie (Almond Flour)

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A keto cheesecake brownie that combines two desserts in one.  A delicious low carb and gluten free brownie topped with cheesecake and baked.

 This is just delicious!  I had been thinking about this recipe and toyed with the idea of doing this in individual muffin form, but then went for the one tray option.   I have not ruled out the muffin version though and will do that another lazy weekend.   

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The Chief Taster was beside himself with joy whilst this was baking and I had to hold him off whilst it was cooling.   It is delicious once cooled, but better a day later, as the brownie is a touch more moist.  Delicious either way.  This is a great brownie recipe too, if you wanted to skip the cheesecake topping….

I made a vanilla and chocolate swirl with the cheesecake topping but you could play around with the flavours if you so wished.   Oooh, Bailey’s if you are feeling wicked..  Or simple have a delicious vanilla cheesecake.     Or top with some berries.   Or added cream.  Oh dear, just feel full thinking about it!   So many possibilities of deliciousness!

Cheesecake Brownie (Almond Flour)

2016-07-07 18:45:53

Yields 9

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Cheesecake Topping

1. 2 x 8oz cream cheese
2. 2 eggs
3. 1/4 cup erthyritol (or other sugar substitute)
4. 1 tspn vanilla essence
5. 50g melted chocolate

Brownie

1. 1 cup ground almonds
2. 1/2 tspn baking powder
3. 3/4 cup erthyritol (or other sugar substitute)
4. 1 cup butter
5. 75g chocolate (dark and high in cocoa solids)
6. 1/3 cup cocoa powder
7. 4 eggs
8. 2 tspn vanilla essence

Instructions

1. Preheat the oven to 190C/375F degrees.
2. Line a square baking tin (or you could use a circular one...no rule on shapes!) with greaseproof paper.
3. Mix the brownie ingredients first.
4. Mix the dry ingredients in a bowl.
5. Melt the butter and chocolate in a Bain Marie (bowl over simmering water).
6. Remove from the heat and cool for 5 minutes.
7. With a whisk, (electric is better) add the eggs, one at a time. Add the vanilla essence.
8. Add the dry ingredients and mix thoroughly.
9. Spread the mixture in the tin evenly.
10. Mix the cheesecake mixture.
11. In a bowl, beat the cream cheese mixture with an electric whisk until smooth.
12. Add the vanilla essence and erthyritol and beat well.
13. Add the eggs, one at a time.
14. Put half the mixture in another bowl and add the melted chocolate. Mix well.
15. Place the cheesecake mixture over the brownie base in an uneven distribution of the vanilla and chocolate cheesecake mixture.
16. Swirl the chocolate and vanilla mixture lightly together.
17. Bake in the oven for 30 minutes.
18. Cool and then chill in the refrigerator.
19. Eat and enjoy!
20. Serves 4 -6 .

Notes

1. Nutritional Info per brownie - 499 Calories, 25g Fat, 11g Protein, 12g Total Carbs, 4g Fibre, 8g Net Carbs

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