Is there anything more indulgent than combining the lush, creamy flavors of cheesecake with the rich, fudgy goodness of brownies? I mean, it’s like finding a golden snitch in your dessert game. Go ahead, give in to the temptation—these keto cheesecake brownies are a delicious contradiction, like finding a quiet corner in a bustling coffee shop, where every bite feels like a tiny act of rebellion against the mundane.
Steps
- Preheat your oven to 350°F (180°C) and position a rack in the lower third. Line an 8×8-inch baking pan with parchment paper, covering both the bottom and sides.
- Begin with the cheesecake layer by combining softened cream cheese and your choice of sweetener in a bowl. Use an electric mixer or a whisk to blend the ingredients until smooth and creamy.
- Add an egg and vanilla extract to the cream cheese mixture and mix until everything is well incorporated. Set this mixture aside once combined.
- Prepare the fudgy keto brownie batter according to your preferred recipe. Note that using xylitol or allulose results in a thinner batter compared to erythritol, where you might need to add an extra egg or some almond milk for a smoother consistency.
- Pour two-thirds of the brownie batter into the prepared pan, then spread the cheesecake mixture evenly over it. Add the remaining brownie batter in spoonfuls on top, and use a knife to gently swirl the two layers together.
- Bake the mixture for 15-25 minutes, keeping an eye on it from the 15-minute mark. The center should be just set but still a bit jiggly when done.
- Once baked, let the brownies cool completely on a wire rack. For cleaner edges, place them in the freezer for 10 minutes before cutting into pieces. Store in the fridge for up to three days or freeze for up to three months.
Ingredients
- free and keto cheesecake brownies:
- 227 g cream cheese, softened
- 50-70 g allulose, xylitol, or erythritol (adjust based on sweetness preference)
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- Almond flour (specific amount not provided)
- Unsweetened cocoa or cacao powder (specific amount not provided)
- Butter (specific amount not provided)
- Sweetener as per cheesecake layer (specific amount not provided, suggested sweeteners include xylitol, allulose, or erythritol)
- Eggs (quantity not detailed, but mention of extra egg if needed for texture)
- Optional: Almond milk (for thinning batter if necessary)
Nutritional Values
Calories: 2480 kcal | Carbohydrates: 56g | Protein: 64g | Fat: 240g | Saturated Fat: 120g | Cholesterol: 1024mg | Sodium: 3008mg | Potassium: 1712mg | Fiber: 32g | Sugar: 11.2g | Vitamin A: 6992IU | Calcium: 576mg | Iron: 16mg
FAQ
- Can I use a different sweetener instead of xylitol or allulose?
- Yes, you can use erythritol, but it requires a few adjustments. Make sure to use a powdered form to help it dissolve better. If you only have granular, blend it until powdered. Note that your batter might be thicker, so you can add an extra egg or a bit of almond milk to adjust the consistency.
- What type of cocoa powder should I use for these brownies?
- Both cocoa and cacao work well in this recipe. For a rich flavor, Dutch-processed cocoa like Valrhona is recommended. If you prefer, you can use raw cacao powder, which adds nutritional benefits but results in lighter-colored brownies.
- Why do the eggs need to be at room temperature?
- Room temperature eggs prevent the batter from becoming too thick. If the eggs are cold, they can solidify the butter in your mixture, making it difficult to mix the ingredients properly.
- How do I ensure my brownies turn out fudgy instead of dry?
- The key is not to over-bake the brownies. Keep a close eye on them and remove them from the oven when the center is set and a toothpick comes out moist. Slightly undercooking and chilling them before cutting ensures extra fudginess.
- Can these brownies be stored, and how long do they last?
- Yes, these brownies can be stored in the refrigerator for up to three days. They can also be frozen for up to three months, and they freeze very well.
Tips
- Do Not Over-Bake: Monitor the brownies closely to avoid over-baking, which can lead to a dry texture. Remove them from the oven once the center is set and a toothpick inserted comes out moist but not wet. Slight under-baking and chilling in the fridge can result in extra fudgy brownies.
- Use Room Temperature Eggs: Ensure your eggs are at room temperature before mixing. Cold eggs can solidify the butter in the batter, making it too thick to mix properly and resulting in an uneven texture.
- Sweetener Tips: If using erythritol, opt for the powdered form to help it dissolve more easily. If you only have granular erythritol, blend it in a dry blender until it becomes powdered. Xylitol and allulose work well for a chewier texture and are preferred over stevia-based sweeteners, which can leave an unpleasant aftertaste with chocolate.
- Cocoa Measurement: When measuring cocoa powder, gently drop it into the measuring spoon and level it off instead of scooping directly from the bag. This prevents overpacking and ensures you use the correct amount, maintaining the intended texture and flavor.
Equipment
- Electric Mixer – Useful for creaming the cream cheese and sweetener.
- 8×8-inch Baking Pan – Required for baking the brownies.
- Parchment Paper – Used to line the baking pan for easy removal of brownies.
- Kitchen Scale – Helpful for accurately measuring ingredients, especially if using grams.
- Blender or Bullet Blender – Needed for powdering granular erythritol if not already powdered.
