In a previous post someone shared an amazing cheesecake recipe, but I decided to make a brownie crust instead of the regular almond flour crust to add a little pop for the holidays for everyone. Here’s the brownie recipe I used if anyone is interested.
https://gimmedelicious.com/worlds-best-keto-brownies/#recipe
by ashem_04
3 Comments
Ingredients
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▢ 1/2 cup almond flour
▢ 1/4 cup cocoa powder
▢ 3/4 cup erythritol
▢ 1/2 tsp baking powder
▢ 1 tablespoon instant coffee, optional
▢ 10 tablespoons butter, (or 1/2 cup + 2 Tblsp)
▢ 2 oz dark chocolate
▢ 3 eggs, at room temperature
▢ ½ teaspoon vanilla extract, optional
Instructions
Preheat oven to 350 degrees F (175 degrees C). Line an 8×8 inch or 8×9 pan with parchment paper, aluminum foil or grease with butter.
In a medium mixing bowl, whisk almond flour, cocoa powder, baking powder, erythritol, and instant coffee. Be sure to whisk out all the clumps from the erythritol.
In a large microwave-safe mixing bowl, Melt butter and chocolate for 30 seconds to 1 minute or until just melted. Whisk in the eggs and vanilla then gently whisk in the dry ingredients just until mixed through. Be careful not to over mix the batter or it will become cakey.
Transfer batter into a baking dish and bake for 18-20 minutes or until a toothpick inserted comes out moist. cool for at least 30 mins to 2 hours in the fridge and slice into 16 small squares.
I didn’t cut into squares as I used it for the base for the cheesecake filling.
I made a keto pumpkin cheesecake at Thanksgiving and used premade quest chocolate cookies for the crust. This would’ve been so much better! The cookies got a bitter aftertaste because I low/slow cooked them to crisp them up and blitzed them with butter for a graham cracker crust alternative
Brownie / (regular) cheesecake sounds pretty good to me…