Keto Brownie-Bottom Cheesecakes

Keto Brownie-Bottom Cheesecakes

Brownie Layer:

8oz Unsweetened Chocolate Bars

1 Stick Butter

4 Cups Allulose

1/2 Cup Unsweetened Peanut Butter Powder

2 eggs

Cheesecake Layer:

2 Lbs Cream Cheese

2 Cups Sour cream

4 Eggs

2 Cups Allulose

1 Tbsp Vanilla Extract

1 Tsp Almond Extract (optional)

Dutch Process Cocoa (optional, for decoration)

Set all ingredients out to reach room temperature.

Melt chocolate and butter in microwave, in medium mixing bowl.

Stir in allulose and peanut butter butter powder.

Mix in eggs until it looks like brownie batter.

Use butter wrapper to grease 3 glass pie plates or one 9×13 glass pan.

Press brownie dough into the bottom of pie plates.

Preheat oven to 300 degrees.

Combine cream cheese and sour cream in large mixing bowl.

Heat in microwave until very runny.

Beat until smooth.

Add eggs, extract and allulose.

Beat just enough to mix in egg and allulose.

Pour cheesecake batter over brownie layer in each pie plate.

Sprinkle with Dutch Process Cocoa.

Put three large pans in oven ((large enough to fit the pie plates in them.) You may need to stack them precariously in your oven to all fit on top shelf. If this makes you uncomfortable, put one on the bottom shelf or do whatever makes sense to you.))

Put all cheesecakes into large pans in oven.

Pour water into big pans around the cheesecake to make water baths.

Bake 1 hour at 300 degrees.

Cool half hour in closed oven.

Cool half hour in oven with door ajar.

These cheesecakes freeze well, so you can make three at once and save one or two for later.