Brownie Cheesecake for Two

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 tbsp Almond flour
  • 1 1/2 tbsp Cocoa powder
  • 1/2 oz Dark chocolate, sugar-free
  • 1 1/2 tbsp Swerve sweetener, powdered
  • 1 1/2 tbsp Swerve sweetener
  • 1/4 tsp Vanilla

• Nuts & Seeds

  • 1 tbsp Pecans or walnuts

• Dairy

  • 2 tbsp Butter
  • 3 oz Cream cheese
  • 1 tbsp Sour cream, full-fat

Found on alldayidreamaboutfood.com

Description

Ingredients

• Brownie Base:
• 1 1/2 tbsp butter
• 1 1/2 tbsp cocoa powder
• 1 1/2 tbsp almond flour
• 1 1/2 tbsp powdered Swerve Sweetener
• 1 large egg,divided (this will be split between the crust and the filling)
• 1/8 tsp vanilla
• 1 tbsp chopped pecans or walnuts (optional)
• 3 ounces cream cheese, softened
• 1 1/2 tbsp Swerve Sweetener
• 1 tbsp full fat sour cream
• 1/8 tsp vanilla extract
• 1/2 ounce sugar-free dark chocolate, chopped
• 1/2 tbsp butter (or peanut butter, thats good too!)

Directions

• Preheat oven to 325F and grease a 4-inch mini cheesecake pan. Wrap bottom outside of pan in foil to avoid leakage.
• In a microwave safe bowl, melt butter. Whisk in cocoa powder, almond flour, and sweetener until smooth.
• In a glass measuring cup, whisk egg until lightly beaten, then add about HALF of the egg to the bowl (reserve remaining egg for filling mixture). Add vanilla extract and whisk until well combined. Stir in chopped nuts.
• Spread in prepared mini cheesecake pan and smooth as best you can (I used my fingers). Bake 8 to 10 minutes, until set around the sides but not in the center. Remove and let cool while preparing the filling.
• Reduce oven temperature to 300F.
• In a medium bowl, beat cream cheese with sweetener until well combined. Beat in the remaining egg from the crust, the sour cream, and vanilla extract until smooth. Bake 25 to 30 minutes, until edges are set but filling jiggles just slightly in the center.
• Remove and let cool, then refrigerate until set, at least 2 hours. Run a sharp knife around the inside of the pan and release the sides.
• In a microwave-safe bowl, melt butter and chocolate together on high in 30 second increments. Stir until smooth. Drizzle over cooled cheesecake just before serving.

Nutrition