Thursday, February 13, 2020

Keto Mocha Brownie Cheesecake

Maybe it's just me, but I find a LOT of keto friendly desserts just terrible. I mean.... they have that weird sugar-substitute aftertaste that seems chemically to me. Ooooor.... the texture is off because you've subbed out ingredients with low carb ingredients (ie: flour for almond or cocout flour). 
This cheesecake though.... none of the above. 
It's as cheesecake-y as cheesecake can be. Even the brownie bottom is very brownie-y. I was very excited that it turned out so tasty after only 2 tries at tweaking my recipe. It makes 4 servings but can be doubled easily. FYI - you can freeze pieces of this very well for a later date so you are not tempted to eat it all at once! Although, for only 3.3 net carbs per serving, you'd have nothing to feel bad about if you did! 

Keto Mocha Brownie Cheesecake

Brownie Base
3 Tbsp butter, melted
3 Tbsp baking cocoa powder
3 Tbsp almond flour
3 Tbsp powdered Swerve
1 tsp instant coffee granules
1 egg
1/4 tsp vanilla
2 Tbsp walnuts

8 oz cream cheese, room temp
3 Tbsp powdered Swerve
2 Tbsp sour cream
1/4 tsp vanilla
1 egg

Preheat oven to 325. Spray the sides and bottom of a 7 inch spring-form pan with cooking spray, set aside. 
Prepare brownie base - stir together the melted butter, cocoa, almond flour. Stir in Swerve, coffee granules, egg, vanilla, and walnuts. 

Spread into the prepared 7 inch spring-form pan. Place in preheated 325 oven while you prepare the cheesecake layer. Bake for 8 minutes.
Prepare cheesecake layer - Beat cream cheese until smooth, scraping sides of bowl as needed. Beat in Swerve, sour cream, vanilla, and egg until smooth. Gently spread evenly over the brownie layer.

Place back in oven, reduce heat to 300, and bake 30 minutes more (until cheesecake is set). Turn off the oven and crack open the door a little. Leave cheesecake in the oven another 30  minutes to cool gradually. This will help prevent it from cracking.

When cheesecake has cooled completely, run a knife around the edge of the pan and remove the sides of the pan. 

Chill at least 3 hours before serving, up to overnight. 

Cut into 4 pieces. 

Serve as is or add your own favorite toppings. 

I went with a little whipped cream and a strawberry to keep the carb count pretty much at 3.3 net per piece.

I love the simplicity of this recipe and that, other than the Swerve and almond flour, the ingredients are all "regular" baking ingredients. I was able to find the powdered Swerve online and am so happy I did! It definitely makes a difference what sugar substitute you use. I don't find the powdered Swerve nearly as chemical tasting as some of the others out there. The texture is bang on too. Just like icing sugar. 
Do you have a favorite keto dessert that you swear by? We'd love to hear about it! Drop us a comment below so we can check it out! :) 

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