Keto Chocolate Brownie Bottom Cheesecake

Ingredients

Brownie Layer:

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup powdered erythritol or your preferred keto sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk

Cheesecake Layer:

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup powdered erythritol or your preferred keto sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

Instructions

For the Brownie Layer:

1. Preheat Oven: Preheat your oven to 325°F (163°C). Line an 8-inch springform pan with parchment paper and lightly grease the sides.
2. Mix Dry Ingredients: In a medium bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. Mix well.
3. Add Wet Ingredients: Add melted butter, egg, vanilla extract, and almond milk to the dry ingredients. Stir until well combined and smooth.
4. Bake Brownie Base: Pour the brownie batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the edges are set but the center is still slightly soft. Remove from the oven and let cool while you prepare the cheesecake layer.

For the Cheesecake Layer:

1. Prepare the Filling: In a large bowl, beat the softened cream cheese and erythritol until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until fully combined.
2. Assemble: Pour the cheesecake mixture over the cooled brownie layer, spreading it out evenly.
3. Bake Cheesecake: Bake for 45-55 minutes, or until the center is just set and slightly jiggly. The edges should be lightly browned.
4. Cool and Chill: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about an hour. Then refrigerate for at least 4 hours, preferably overnight, before serving.

Serving

Cut into slices and enjoy! You can top it with some sugar-free chocolate ganache or whipped cream if desired.