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Low Carb Brownie Cheesecake

½ cup butter

2 oz unsweetened chocolate

½ cup almond flour

¼ cup cocoa powder

1/8 tsp salt

¼ cup chopped pecans

4 large eggs

1 ¼ cup Stevia(artificial sweetener)

¾ tsp vanilla

2 8oz packages of cream cheese

¼ cup heavy cream

Preheat the oven to 325°

Butter a 9” spring form pan. Wrap the outside of the pan(bottom ½ only) with aluminum foil.

Melt the butter and unsweetened chocolate together in a microwaveable bowl for 30 second intervals. Stir after each interval.

In a small bowl combine the almond flour, cocoa powder and salt. Set aside.

In a large bowl beat 2 eggs, ¾ cup of Stevia and ¼ tsp of vanilla until smooth. Add the pecans.

Spread evenly in the prepared pan. Bake for 25 minutes or until set around the edges and still soft in the center. Let cool for 20 minutes.

Reduce the oven temperature to 300°

In a large bowl, beat the cream cheese until smooth. Add the remaining 2 eggs one at a time, blending well after each addition. Add the remaining ½ cup of Stevia, the cream and ½ tsp of vanilla, beat until combined.

Pour the filling over the brownie crust, spread evenly. Place the pan on a cookie sheet and and bake for 40 minutes or until the edges are set and the center just barely jiggles. Remove from the oven and cool.

Run a knife around the edges to loosen

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