Brownie Cheesecake

Does this look decadent and luscious? Oh yes…and did I mention I ate some for breakfast? This ranks right up there with my favorite dessert…or breakfast.

Brownie Cheesecake – S



Brownie Base:

  • ½ cup butter
  • 2 oz unsweetened chocolate, chopped
  • ½ cup almond flour
  • ¼ cup cocoa powder
  • pinch salt
  • 2 large eggs
  • ¾ cup Truvia
  • ¼ tsp vanilla
  • ¼ cup walnuts, chopped


Cheesecake Filling:

  • 2 8 ounce bars of 1/3 or whole fat cream cheese, softened
  • 2 large eggs
  • ½ cup  Truvia (powdered)
  • ¼ cup heavy cream
  • ½ tsp vanilla extract






  1. For the brownie base, preheat oven to 325F and butter a 9-inch spring form pan. Wrap bottom of pan in foil.
  2. Melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth.
  3. In another bowl, whisk together almond flour, cocoa powder and salt.
  4. In a large bowl, beat eggs, Truvia and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
  5. Spread evenly over bottom of prepared pan. Bake 15 to 20 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.
  6. For the filling, reduce oven temperature to 300F.
  7. In a large bowl, beat cream cheese until smooth. Beat in eggs, Truvia, cream and vanilla until well combined.
  8. Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 55 minutes. Remove from oven and let cool.
  9. Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
  10. For ganache topping – equal amounts of sugar free choc chips and heavy cream melted together. Drip over top in lines.


Total  carbs 4 gr for each of 10 servings


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