BROWNIE CHEESECAKE – LOW CARB AND GLUTEN-FREE

Brownie Cheesecake combines gluten-free brownies and low carb cheesecake into one delicious sugar-free dessert recipe.  My famous low carb cheesecake recipe gets a shiny update, with new photos and a how-to recipe tutorial video. This is the best keto cheesecake you will ever eat. Two delicious sugar-free desserts in one!
I used to joke to my husband that America’s Test Kitchen should put out a cookbook titled “12 Tablespoons of Butter”.  We have several of their cookbooks and we also get Cook’s Illustrated, and I’ve often been struck by the fact that many of their recipes take 12 tablespoons of butter.  I’ve always loved my butter, but this liberal use of it in their recipes used to horrify me slightly.
The only problem with receiving a big package of Kerrygold was what to make first?  I asked around on my Facebook page and received so many good suggestions, and I had so many ideas of my own, I was virtually paralyzed with indecision.  And then there’s the fact that it’s such good stuff, I almost want to hoard it and not make anything at all, for fear of using it all up and having no more. I finally had to just break through and make something, anything, to get my creative, butter-y juices flowing again.  I decided to make a treat I’d set my sights on long ago, a delicious creamy keto brownie cheesecake. Kerrygold butter in a low carb brownie base for cheesecake.  How could I possibly go wrong?


Ingredients

  • Brownie Base:
  • 1/2 cup butter
  • 2 oz unsweetened chocolate chopped
  • 1/2 cup almond flour
  • 1/4 cup cocoa powder
  • pinch salt
  • 2 large eggs
  • 3/4 cup Swerve Sweetener
  • 1/4 tsp vanilla extract
  • 1/4 cup walnuts or pecans chopped
  • Cheesecake Filling:
  • 1 lb cream cheese softened
  • 2 large eggs
  • 1/2 cup Swerve Sweetener
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract


Instructions

  1. For the brownie base:
  2. Preheat oven to 325F and butter a 9-inch springform pan. (if your springform pan is prone to leaking oil, place it on a cookie sheet)
  3. In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
  4. ......................


for full instruction please see : alldayidreamaboutfood.com

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