Keto Chocolate Brownie Bottom Cheesecake

Ingredients

For the Brownie Bottom:

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• A pinch of salt

For the Cheesecake Filling:

• 16 oz (2 cups) cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup erythritol or preferred keto sweetener
• 1/4 cup heavy cream
• 3 large eggs
• 1 teaspoon vanilla extract
• Optional: 1 tablespoon lemon juice for a hint of tanginess

For the Chocolate Ganache (optional):

• 1/4 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons erythritol or preferred keto sweetener

Instructions

1. Prepare the Brownie Bottom:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. Add melted butter, egg, and vanilla extract. Mix until well combined.
4. Press the mixture into the bottom of a greased 9-inch springform pan, smoothing it out evenly.
5. Bake for 10-12 minutes until set but not overbaked. Let cool.

2. Prepare the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add the sour cream, erythritol, and vanilla extract. Mix until well combined.
3. Add the heavy cream and beat until smooth.
4. Add eggs one at a time, mixing well after each addition.
5. If using, add lemon juice and mix.
6. Pour the cheesecake batter over the cooled brownie bottom.

3. Bake the Cheesecake:

1. Reduce the oven temperature to 325°F (160°C).
2. Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
4. Refrigerate for at least 4 hours or overnight.

4. Prepare the Chocolate Ganache (optional):

1. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer.
2. Remove from heat and whisk in cocoa powder and erythritol until smooth.
3. Let it cool slightly before pouring it over the chilled cheesecake.

5. Serve:

1. Release the cheesecake from the springform pan.
2. Slice and serve. Enjoy your keto chocolate brownie bottom cheesecake!

Nutritional Information (per serving, assuming 12 servings)

Brownie Bottom:

• Calories: 130
• Protein: 4g
• Fat: 12g
• Carbs: 5g (Net Carbs: 2g)

Cheesecake Filling:

• Calories: 250
• Protein: 5g
• Fat: 22g
• Carbs: 7g (Net Carbs: 4g)

Total Per Serving (including optional ganache):

• Calories: ~390
• Protein: 9g
• Fat: 35g
• Carbs: 12g (Net Carbs: 6g)