Description
Fudgy chocolate meets creamy cheesecake in this decadent low-carb dessert — rich, silky, and totally irresistible without the sugar or guilt!
Ingredients
For the Brownie Base:
½ cup unsweetened cocoa powder
¼ cup powdered erythritol or monk fruit sweetener
¼ cup melted coconut oil
1 large egg
¼ tsp vanilla extract
Pinch of salt
For the Cheesecake Layer:
8 oz cream cheese, softened
¼ cup heavy cream
¼ cup powdered sweetener
½ tsp vanilla extract
Pinch of salt
Optional Topping:
Sugar-free chocolate ganache
Whipped cream
Crushed nuts or raspberries
Instructions
Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper.
For the brownie base: Mix cocoa powder, sweetener, coconut oil, egg, vanilla, and salt until smooth. Spread evenly in the pan.
For the cheesecake layer: Beat cream cheese until smooth. Add heavy cream, sweetener, vanilla, and salt. Mix well.
Pour cheesecake mixture over the brownie base. Smooth the top.
Optional: Drizzle with melted sugar-free chocolate and swirl with a toothpick.
Bake for 25–30 minutes or until edges are set and center is slightly jiggly.
Chill in the fridge for at least 2–3 hours before slicing into squares.
- Prep Time: 10 min
- Cook Time: 30 minutes
Nutrition
- Serving Size: 9
- Calories: 240
- Fat: 19g
- Carbohydrates: 4g
- Protein: 6g