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.

This was back in my non-diabetic, non-low carb days, when I bought into the idea that I must use saturated fats  judiciously and make do with “healthier” fats like olive oil.  Now that I’ve seen the error of my ways, I feel free to use butter as liberally as the folks at America’s Test Kitchen.  Perhaps more so, because I now see butter as a healthy part of my daily diet.  It adds flavour and makes dishes more satisfying.  Maybe I am the one who should put out a cookbook called 12 Tablespoons of Butter!  (Hey, that’s not a bad idea….what do you think?).

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
For the brownie base:

1. 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)
2. 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.
3. In a small bowl, whisk together almond flour, cocoa powder and salt.
4. In a large bowl, beat eggs, Swerve 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 12 to 18 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.
6. ........................................

for full recipes please see : alldayidreamaboutfood.com

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