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Isn’t it unfair that you have to quit eating your favorite treats because you decided to cut sugar out of your diet? Yes, sugar is really bad for you, but you should not have to decide between health or pleasure. We have great news for you! Go ahead and enjoy your sweets once again without any of the downsides of sugar.

This Keto Fudge Brownie Cheesecake recipe features our Keto Fudge Brownie Mix and is sweetened with our all-natural, zero calorie sweetener that bakes, tastes, and cooks just like sugar. When it comes to baking we kept this recipe as a simple, healthy alternative to a traditional cheesecake recipe. Our Keto Fudge Brownie Mix makes it easy for you to recreate this cheesecake. Plus, give yourself a delicious, sugar-free brownie cheesecake that is not only perfect as a treat but also for any celebration.

Keto Brownie Cheesecake

  • Total Time: 45 minutes (chill 3 hours)
  • Yield: 12 slices

Ingredients:

Brownie Base

Cream Cheese Filling

  • 1/2 cup BochaSweet Sugar Replacement
  • 1 lb cream cheese (substitute: dairy free options)
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • Optional: Garnish with sugar-free chocolate chips and sliced strawberries

Instructions:

Brownie Base

  1. Preheat oven to 325F. Combine brownie mix, eggs, and butter (or coconut oil).
  2. Pour batter into well greased cake plate and spread evenly. Bake at 325F for 30 minutes or until toothpick comes out clean.

Cream Cheese Filling

  1. Add 1 lb cream cheese to a mixer or a large bowl and beat until smooth. Beat in the BochaSweet, heavy whipping cream, eggs, vanilla extract, and a handful of chocolate chips (optional).
  2. Pour the filling the filling over the brownie base and bake until center just barely jiggles for 15-30 minutes. Remove from oven and let cool.
  3. After it cooled down, garnish the top with chocolate chips and strawberries and refrigerate for at least 3 hours. Now, it’s ready to enjoy!

NUTRITIONAL INFORMATION (PER SLICE):

  • Calories: 310
  • Carbs: 22g
  • Protein: 7g
  • Fat: 31g
  • Saturated Fat: 18g
  • Cholesterol: 150mg
  • Sodium: 220mg
  • Potassium: 80mg
  • Fiber: 5g
  • Sugar: <1g
  • Calcium: 50mg
  • Iron: 4.7mg

Keywords: keto fudge brownie cheesecake

Perfect Keto Cheesecake
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Keto Cheesecake recipe provided by Tara Wright, Whole Body Living

We should all give great thanks to my bestest friend Karen for starting me down this path! Way back in the day (we won’t even talk about how many years ago), I taught Karen how to make amazing cheesecakes.

She’s continued to make cheesecakes and has gotten very creative with flavor combinations. We stopped to see her on our way home from a family trip and she presented me with a Keto Cheesecake. You’re thinking “Wow, what an amazing friend!”.

Yep. She’s A-M-A-Z-I-N-G!

Then she wrote out the recipe for me and said “Make it PERFECT!” And so…..I did!

The Perfect Keto CheesecakePerfect Keto Cheesecake

Cuisine: Keto
Servings: 10 slices

According to my taste testers, this keto cheesecake tastes just like the real thing. Learn how to make a keto cheesecake that will amaze your taste buds and impress not only yourself but your friends and family too!

INGREDIENTS:

  • 4 packages cream cheese (8 ounces)
  • 1 ¼ cup BochaSweet
  • 4 eggs
  •  cup heavy whipping cream
  •  cup sour cream
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon salt

DIRECTIONS:

To Make the Filling:
  1. Preheat oven to 300 degrees. Make sure all of your ingredients are warmed!
  2. Prepare your springform pan for a water bath. See the video and instructions on the blog post.
  3. Combine cream cheese and BochaSweet and mix on low until smooth. If your mixture is lumpy, this means your cream cheese isn’t warm enough. Warm it now before proceeding further. Also, make sure your other ingredients are warm. See the blog post for tips.
  4. Add eggs, heavy cream, sour cream, vanilla, salt and almond extract to the cream cheese mixture. Mix on low until smooth.
  5. Pour filling onto cooled crust.
  6. Bake in a water bath for 60 minutes at 300 degrees. The water bath creates creamy, amazing results and is well worth the extra effort.
  7. Turn off the oven and allow to set for 4 hours or overnight
  8. Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator
  9. Get my recipe for creamy keto caramel sauce and use as a topping!

NUTRITIONAL INFORMATION:

  • Calories: 380
  • Carbs: 4g
  • Net Carbs: 1g
  • Fat: 37g
  • Protein: 7g
  • Sugars: 3g
  • Sodium: 440mg
  • Potassium: 165mg
  • Cholesterol: 179mg

 

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