Baked Cheesecake Brownies
Rated 4.2 stars by 16 users
This delicious bake is a popular one from our Ketoroma Bakery!
Makes 16 portions - each portion contains:
229 Calories / 1.6g Carbs / 5.3g Protein / 22g Fat
Like all UK labels, the carbs listed above are already net carbs.
Storage:
3-4 days in the fridge / 3 months in the freezer - slice before freezing for ease
Ingredients
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4 Large Eggs
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200ml Olive Oil
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1 tsp Vanilla Extract
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150g Ground Almonds
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70g Cocoa Powder
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50g Sweetener (stevia & erythritol, or monkfruit & erythritol blend) e.g. Truvia, Natvia, Pure Via, Lakanto.
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Pinch of salt
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220g Soft Cheese
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60g Double Cream
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30g Sweetener (stevia & erythritol, or monkfruit & erythritol blend) e.g. Truvia, Natvia, Pure Via, Lakanto.
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1 tsp Vanilla Extract
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Coffee flavouring or a shot of coffee - mix into the cheesecake mix
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Almond butter, peanut butter (peanuts are low carb, not keto), homemade hazelnut butter - add as dollops along with the cheesecake mix and swirl in
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Raspberries - fresh or frozen - mix into brownie mix
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Chopped nuts - sprinkle on top before baking
Brownie
Cheesecake
Optional Extras
Directions
Preheat the oven to 170°C.
Make the brownie mixture in a large mixing bowl: mix together the eggs, oil and vanilla first, then mix in the remaining brownie ingredients. Adjust the sweetener to your taste.
Line a large baking tray (we use a 8" x 11" tray) with greaseproof baking paper. Spread the brownie mix evenly in the tray.
In a second bowl, mix together the cheesecake ingredients (again, adjust the sweetener to your taste). Add any additional flavourings in at this point too.
Add the cheesecake mix on top of the brownie base, in dollops. Then, use the end of a spoon (or other piece of cutlery) to gently swirl the cheesecake mix into the brownie mix. Don't go overboard and mix it in completely - it's nice if you can see some swirls!
Bake for 20-30 minutes, or until the cheesecake brownie has set, but isn't completely firm.
Allow the cheesecake brownie to cool down fully to set. Then slice and enjoy!
