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. Preheat oven to 325 F; grease a pie pan with coconut oil spray (or use a spring foam pan and spray with cooking spray)
  2. Melt the butter and chocolate squares together in a microwave, stirring every 30 seconds until well combined
  3. In a small bowl, combine the almond flour, cocoa powder and salt. Stir until mixed.
  4. 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.
  5. 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
  1. Preheat oven to 300 F
  2. 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.
  3. Pour this mixture over the cooled brownie crust, and bake for 40-50 minutes (the center should barely jiggle).
  4. 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
  1. Melt about 1/2 a TBSP of raw organic cacao butter over very low heat
  2. Add in about 20 grams of Lily’s chocolate (it uses Erythritol as the sweetener), stir frequently
  3. Add in 1 square of Lindt 90% dark chocolate, stir frequently
  4. 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.
  5. 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

Keto brownie cheesecake with chocolate ganache

Note: I took this recipe from AllDayIDreamAboutFood, but modified it to my preferences.