You may have wondered about my last post. What would she do with the chocolate sauce she made? Well, the answer is in this post! To complement the Low Carb Brownie Cheesecake I also found on Carolyn’s blog. To be truthful, I found the cheesecake recipe first and then I found the Low Carb Chocolate Sauce recipe near the end of Carolyn’s post.
If you’re into low carb and want a satisfying dessert, try this recipe. The cheesecake part was very creamy and had a perfect sweetness, the brownie part was moist and complementary of the cheesecake, despite the booboo I made in this recipe. Anyway, Hubby did not let me take the leftover to the office, so, this recipe is definitely a keeper.
The ingredients were egg, cream cheese, heavy cream, swerve sweetener, butter, almond meal, salt, pecan, unsweetened chocolate, cocoa powder, and vanilla extract.
The first step was making the brownie. I combined the almond meal, cocoa powder and salt.
Then, in a small bowl, I combined the chopped chocolate and butter.
I melted the butter and chocolate in the microwave in 30-second increments, taking care not to burn the chocolate. If I was not lazy, I would use a double boiler to melt the chocolate and butter. But I was lazy!
Then, I added the eggs and Swerve sweetener in a mixing bowl. This was where I made my booboo. I saw the four eggs on the counter and just broke all four of the eggs into the mixing bowl. I was supposed to only use two eggs. But, I just kept on going and didn’t try to scoop two eggs out of the mixing bowl because I would just create a mess.
Once the eggs and sugar mixture were combined, I added the almond meal mixture and the melted chocolate component.
I mixed them up until they were thoroughly combined.
Lastly, I added the chopped pecan into the brownie batter.
I had lined the base of a spring form pan with a parchment paper so I could easily remove the cake later on. I poured the batter into a spring form pan and baked it at 325F for about 18 minutes.
While the brownie was baking, I cleaned up the kitchen a bit before I continued to the next step, making the cheesecake. I beat the cream cheese with a mixer until it softened and smooth.
Then I added the eggs, heavy cream, Swerve and vanilla…
And beat them until they were all combined and smooth.
By this time, the brownie was done and had been cooled a little bit.
I poured the cream cheese batter on top of the brownie and baked it at 300F for 45 minutes.
This was how the cheesecake looked like when it came out of the oven.
After letting the cheesecake completely cool, the edges pulled away from the ring of the pan.
I didn’t have a hard time releasing the spring form pan at all!
See how nice it was?
I drizzled the cheesecake with the chocolate sauce, and it was just lovely.
The cheesecake part was velvety smooth and the brownie was just creamy and fudgy.
We thoroughly enjoyed this Low Carb Cheesecake Brownie very much. Thank you Carolyn for sharing this recipe!
For the brownie:
½ cup of butter
2 oz unsweetened chocolate, chopped
½ cup almond meal
1/4 cup cocoa powder
a pinch of salt
2 large eggs
3/4 cup of Swerve Sweetener
1/4 tsp vanilla extract
1/4 cups of chopped pecan
For the cheesecake:
1 lbs cream cheese, room temperature
½ cup Swerve Sweetener
1/4 cup heavy cream
½ tsp vanilla extract
Preheat the oven to 325F.
Line the base of the spring form pan with parchment paper. Grease the edges of the spring form pan with butter.
In a bowl, melt the butter and chopped chocolate in the microwave in 30 second’s increments. To avoid burning the chocolate, use a double boiler.
In another small bowl, combine the almond meal, salt, and cocoa powder.
In a mixing bowl, combine egg, Swerve, and vanilla. Using a medium speed, beat eggs and Swerve until smooth.
Add the almond meal and chocolate mixture and the melted chocolate into the egg mixture.
Beat until the batter is combined.
Fold in chopped pecan into the brownie batter.
Pour batter into the prepared pan, bake for 12 – 18 minutes. Do not over bake. The middle should jiggle slightly if you shake the pan.
Let brownie cool slightly.
Turn down the oven to 300F.
In a clean mixing bowl, beat cream cheese until smooth.
Add egg, Swerve, vanilla, and heavy cream. Beat until all ingredients are incorporated.
Pour filling on top of the brownie.
Bake for 35-45 minutes. Do not over bake, the middle should jiggle slightly if you shake the pan.
Let cheesecake cool completely before attempting to remove from the spring form pan.
Cover with plastic wrap and chill in the refrigerator for at least 3 hours.
Serve as is or drizzle with Low Carb Chocolate Sauc