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

Low Carb Keto Brownie Cheesecake

Gaaaaah! It’s been sooooo loooooong since I posted anything! First I apologize, but I have been busy busy. I’ve managed to finish up my degree and get a new job. I also got a new Guinea Pig (read BF aka TasteTester). Along with putting himself on the frontline of potential recipe disasters he also is an experimental Guinea Pig that likes to try and make new Paleo and Keto recipes for me so I can have food, because lets face it sometimes with cooking I just get lazy!

So diet wise, due to the PCOS, just Paleo wasn’t cutting it anymore for weightloss, I had to kick it up a notch and do Keto. I still try to keep mostly Keto/Paleo, but sometimes lets face it a girl needs her sweets and some Splenda does find its way in there. Desserts are important ok? Don’t judge! I will say this if you are having issues continuing to loose weight while on Paleo you just might look into Keto, apparently for me it was the fact that I was soooooo insulin resistant. If you’ld like more info on Keto head on over to the Keto Reddit and XXKeto Reddit for the Ladies. Lots of good stuff there.

So without much ado, and less gabbing, more eating. The Guinea Pig decided I needed a cake for my birthday, and being the wonderful Guinea Pig that he is he made me a yummy Keto Cheesecake. Scouring the interwebs he found a very yummy looking reciepe over at All Day I Dream About Food, we made a couple modifications and we got what is in the picture. Of course All Day I Dream About Food’s looks much better lol. But trust me when I say, OMFG SOOOOOOOO GOOOOOOD.

 

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

Original Recipe can be found at All Day I Dream about Food

Ingredients

    Brownie:
  • ½ cup Kerry Gold Butter
  • 2 oz chopped unsweetened chocolate
  • ½ cup almond flour
  • ¼ cup cocoa powder
  • ⅛ tsp salt
  • 2 eggs
  • ¾ cup sweetner equivalent to sugar (we used liquid Splenda)
  • ¼ tsp vanilla
  • ¼ cup chopped Pecans
  • Cheesecake:
  • 1 lb softened Cream Cheese
  • 2 large Eggs
  • ½ cup sweetner equivalent to sugar (again we used liquid Splenda)
  • ¼ cup Organic Heavy Cream
  • ½ tsp Organic Vanilla Extract

Instructions

    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.
  • - Whisk Almond Flour, Cocoa Powder and Salt in bowl
  • - In another bowl, mix Eggs, Sweetner and Organic Vanilla Extract. Add in Almond Flour Mix from above, then stir in the melted Butter and Chocolate. Lastly mix in the Pecans into the mixture.
  • - Put into prepared pie pan and spread over the bottom evenly.
  • - Bake Brownie Base for 15 minutes, let cool for 15 minutes.
  • 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.
  • - Pour Cheesecake Filling over Brownie Crust.
  • - 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.
  • - Add Chocolate Sauce of Ganache over the top and server.
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One Thought on “Back to Blogging with Low Carb – Gluten Free – Keto Brownie Cheesecake

  1. Pingback: 20 Perfect Paleo Keto Recipes

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