Back to Blogging with Low Carb – Gluten Free – Keto Brownie Cheesecake

Back to Blogging with Low Carb – Gluten Free – Keto Brownie Cheesecake

Ingredients

• 1/2 cup butter ((Kerry Gold))
• 2 oz unsweetened chocolate ((Kerry Gold))
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/8 tsp salt
• 3/4 cup sugar ((Kerry Gold))
• 1/4 tsp vanilla
• 1/4 cup chopped pecans
• 1 lb cream cheese ((Kerry Gold))
• 2 large eggs
• 1/4 cup heavy cream ((Kerry Gold))
• 1/2 tsp vanilla extract ((Kerry Gold))

Instructions

1. For Brownie Part: - Preheat oven to 325 degrees Fahrenheit - Butter a Pie pan - Melt Butter and Chcolate in the microwave in a microwave safe container, use fork to mix until smooth.
2. - Whisk Almond Flour, Cocoa Powder and Salt in bowl - In another bowl, mix Eggs, Sweetner and Organic Vanilla Extract.
3. Add in Almond Flour Mix from above, then stir in the melted Butter and Chocolate.
4. Lastly mix in the Pecans into the mixture.
5. - Put into prepared pie pan and spread over the bottom evenly.
6. - Bake Brownie Base for 15 minutes, let cool for 15 minutes.
7. For the Filling: - Reduce oven to 300 degrees Fahrenheit - In clean bowl beat softened Cream Cheese until it is smooth - Add in eggs, Sweetner, Organic Heavy Cream, and Organic Vanilla Extract until well mixed.
8. - Pour Cheesecake Filling over Brownie Crust.
9. - Bake until center is barely jiggling, this was about 40 minutes for us - Let cool, After it has cooled down use a butter knife around the edges of the pan to loosen the sides of the cheesecake.
10. - Add Chocolate Sauce of Ganache over the top and server