This dessert is the real deal. Decadent and perfect to satisfy any sweet tooth. You won’t even be able to tell it’s sugar and flour free.
Make the Brownie base:
- 1/2 cup kerrygold butter
- 2 oz of Lindt 90% squares
- 1/2 cup of Almond Flour
- 4 TBSP unsweetened cocoa powder
- 1/4 tsp salt
- 2 large eggs, ideally pasture raised and organic
- 3/4 cup of pyure or other keto-approved sweetener
- 1/2 tsp vanilla extract
- Optional: 1/8 cup of chopped walnuts and 1/8 cup of chopped pecans
- Preheat oven to 325 F; grease a pie pan with coconut oil spray (or use a spring foam pan and spray with cooking spray)
- Melt the butter and chocolate squares together in a microwave, stirring every 30 seconds until well combined
- In a small bowl, combine the almond flour, cocoa powder and salt. Stir until mixed.
- In a large mixing bowl, use a hand mixer to beat the eggs with the keto sweetener and vanilla extract. Then beat in the almond flour mixture, and finally the butter/chocolate mixture. Stir in the nuts.
- Bake for 25 minutes then let cool for at least 20 minutes.
While the above cooks and cools, make the Cheesecake filling:
- 1/2 pound of cream cheese, softened
- 1/2 pound of mascarpone cheese, softened (this makes it more decadent than just using all cream cheese)
- 2 large eggs, ideally pasture raised and organic
- 1/2 cup of pyure or other keto-approved sweetener
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 6 drops of liquid stevia
- Preheat oven to 300 F
- In a large mixing bowl, use a hand mixer to beat the cream cheese and mascarpone together until smooth. Add in the rest of the ingredients and continue to beat until smooth.
- Pour this mixture over the cooled brownie crust, and bake for 40-50 minutes (the center should barely jiggle).
- Put this in the fridge for several hours or overnight to cool.
When you are about ready to serve, create the Chocolate Ganache from scratch by doing the following:
- 1/2 TBSP cacao butter
- 20 grams of Lily’s chocolate
- 1 square of Lindt 90% chocolate
- Melt about 1/2 a TBSP of raw organic cacao butter over very low heat
- Add in about 20 grams of Lily’s chocolate (it uses Erythritol as the sweetener), stir frequently
- Add in 1 square of Lindt 90% dark chocolate, stir frequently
- Once fully melted and smooth move it into a dish to cool for 5 minutes, ideally one that you can pour from. It should just stiffen up a tad but not cool so long that it gets hard.
- Then once the chocolate is cool enough to drizzle without running, drizzle it over the cold cheesecake. It will harden similar to a magic shell topping.
The chocolate ganache should not be drizzled on top until after the cheesecake has cooled in the fridge for 3 hours. The cheesecake needs to be cold in order to set the ganache (or else it will run).
If you do this and cut it into 8 pieces, each is exactly 500 calories, with an extra 26 calories for the ganache per piece. Each piece including the ganache topping is 9.5 carbs (3 of which are fiber; also I don’t count erythirtol carbs because you just pee them out), 50 g of fat, and 11 g of protein.

Keto brownie cheesecake with chocolate ganache
Note: I took this recipe from AllDayIDreamAboutFood, but modified it to my preferences.
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