Brownie Cheesecake – Low Carb and Gluten-Free

Brownie Cheesecake – Low Carb and Gluten-Free might be just the American recipe you are searching for. This gluten free and lacto ovo vegetarian recipe serves 10 and costs $1.55 per serving. One portion of this dish contains approximately 7g of protein, 36g of fat, and a total of 355 calories. Head to the store and pick up almond flour, heavy cream, cocoa powder, and a few other things to make it today. 3274 people were glad they tried this recipe. It is brought to you by All Day I Dream About Food. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is not so super. Brownie Cheesecake – Low Carb and Gluten-Free, Healthy Apple Pie Cheesecake Dip (sugar free, low carb, low fat, high protein & gluten free), and Pumpkin Mini Cheesecake with Gluten Free Brownie Bottom {Super Simple, GF, Low Fat + Low Calorie} are very similar to this recipe.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. (if your springform pan is prone to leaking oil, place it on a cookie sheet)In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.In a small bowl, whisk together almond flour, cocoa powder and salt.In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.Spread evenly over bottom of prepared pan. Bake 12 to 18 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.For the filling, reduce oven temperature to 300F.In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 45 minutes. Remove from oven and let cool.Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.Serve with sugar-free chocolate sauce, if desired.

 

Step by step:

1. For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. (if your springform pan is prone to leaking oil, place it on a cookie sheet)In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments.

2. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.In a small bowl, whisk together almond flour, cocoa powder and salt.In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.

3. Spread evenly over bottom of prepared pan.

4. Bake 12 to 18 minutes until set around edges but still soft in the center.

5. Let cool 15 to 20 minutes.For the filling, reduce oven temperature to 300F.In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.

6. Pour filling over crust and place cheesecake on a large cookie sheet.

7. Bake until edges are set and center just barely jiggles, 35 to 45 minutes.

8. Remove from oven and let cool.Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.

9. Serve with sugar-free chocolate sauce, if desired.

Nutrition Information:

covered percent of daily need