These gluten-free keto cheesecake brownies with sugar-free vanilla frosting will satisfy that indulgent, chocolatey craving and the best part? Just 2g NET carbs!
Ingredients:
For the cheesecake layer:
227 g cream cheese softened
1 egg
1 teaspoon vanilla extract
For the keto brownie layer:
130g unsalted butter
80g cocoa powder
1/2 teaspoon salt
2 eggs
70g almond flour
For the frosting (optional):
160ml double cream
3 egg yolks
170g unsalted butter
1 tsp vanilla extract
Method:
| 1. | Preheat your oven to 180°C and prepare a 20cm square baking dish by lining all of the sides with baking paper. |
| 2. | Start by making the cheesecake layer, add the cream cheese & NKD Living Erythritol to a bowl and whisk using an electric mixer until smooth and creamy . Mix in the egg and vanilla extract until completely combined and leave to one side, cheesecake layer completed. |
| 3. | Now for the keto-brownie layer, use a medium-sized heatproof bowl over a gently heated water bath and combine the butter, erythritol, cocoa powder and salt. Constantly mix to allow the erythritol to combine with the mixture. Once well combined, leave aside to cool. |
| 4. | Once cooled, add one egg at a time, whisk well after each one until the texture appears smooth. Fold in the almond flour, until the fully incorporated. |
| 5. | Pour 1/2 of the mixture into the prepared baking dish, followed by the cheesecake layer. Add the remaining brownie batter onto to create a layered effect. |
| 6. | Bake for 15-25 minutes, or until the center is just set and no longer wobbles. Baking time varies between ovens so set your timer to 15 minutes and then check every 5 minutes. Use a knife in the centre to check if done. |
| 7. | Now the sugar-free frosting (if you’ve decided to go for it). Make a custard by combining the cream, NKD Living Erythritol (powdered) and the egg yolks into a saucepan. Heat gently whilst constantly mixing until the mixture thickens. |
| 8. | Leave aside to cool to room temperature. When cool, beat the butter in a separate mixing bowl until pale and creamy and then add the vanilla extract, and the cooled mixture. |
| 9. | Beat for between 1-2 mins until well combined and stiffer than before. |
| 10. | The brownies should be cool so lift the brownies out of the baking dish by pulling the baking paper and cut into squares (approx 14). |
| 11. | Pipe the sugar-free vanilla frosting onto the brownies individually, you should have enough to cover 14 brownies. |
| 12. | Serve immediately for the best taste but can be stored in the fridge for up to 3 days. |
| Nutrition Facts* |
Per 1 Serving of 14 |
| Energy | 295 kcal |
| Fat | 30g |
| Total Carbohydrates | 34g |
| of which sugars: | 2g -> JUST 2g NET Carbs!! |
| of which polyols: | 32g |
| Protein | 5g |
| Salt | 0g |
*We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We include the sugar alcohol, erythritol, in the final carbohydrate count however it does not affect blood glucose levels in the same way as active carbohydrates. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.
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