Keto Red Velvet Brownie Cheesecake

Keto Fourth of July Red Velvet Brownie Cheesecake side view 2

Adapted from Carolyn Ketchum All Day I Dream About Food's Keto Brownie Cheesecake (seriously, this woman is a genius. Go check out the rest of her recipes at AllDayIDreamAboutFood.com) I made the regular keto brownie version for my father's birthday.

Course Dessert

Cuisine American

Keyword Brownie Cheesecake

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings slices

Calories 360.75kcal

Author Olivia Wyles

Ingredients

Brownie Base

½ cup butter
2 oz unsweetened chocolate chopped
½ cup almond flour
¼ cup cocoa powder
pinch salt
2 large eggs
¾ cup Swerve Sweetener
¼ teaspoon vanilla extract
2 packets of Sugar Free Raspberry Gelatin
A few drops of red food coloring

Cheesecake Filling

16 oz cream cheese softened
2 large eggs
½ cup Swerve Sweetener
¼ cup heavy cream
½ teaspoon vanilla extract

Instructions

Preheat your oven to 325 degrees F and use oil or butter on your springform pan to prevent sticking. Place on a cookie sheet to prevent leaking.
In a glass measuring cup (my preference) or microwave safe bowl, melt the butter and chocolate together in the microwave in 30 second increments. Whisk mixture until completely smooth.
In a small bowl, mix your dry ingredients: almond flour, cocoa powder, and salt. If you prefer you can also sift your almond flour and cocoa powder beforehand for ultimate smooth perfection.
In a large bowl, combine your wet ingredients: beat eggs, Swerve, and vanilla until smooth. Then, beat in your dry almond flour mixture. Beat in the butter/chocolate mixture you melted earlier. Add food coloring and Sugar Free Raspberry Jello packets (just the dry powder) to the mixture until you reach desired shade of red.
Carefully spread the mixture evenly over the bottom of the prepared pan. It may take a few minutes to get it completely spread properly. Bake 12 to 18 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.
Reduce oven temperature to 300 degrees F.
In a large bowl, beat cream cheese until smooth. Then beat in the rest of the cheesecake filling ingredients: eggs, Swerve, cream and vanilla until well combined.
Pour filling over crust and place cheesecake on a large cookie sheet to prevent oil from leaking. Place a small oven safe bowl filled half-way with water on the cookie sheet next to your cheesecake to prevent cracking your cheesecake. Bake until edges are set and center just barely jiggles, 35 to 45 minutes. Remove from oven and let cool.
Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
Before serving, heat the bottom of the pan slightly by dipping it in some warm water. Careful not to wet your entire cheesecake. You can pour some warm water onto the cookie sheet with the cheesecake sitting on it, or fill a pot to the brim in the sink and place the cheesecake while still in the springform pan on top for a couple minutes. This will melt the butter on the bottom of the springform pan and prevent sticking. As you cut each slice, run your knife (preferable a smooth knife with no drag) through hot water and wipe clean in between cuts. Your cheesecake slices will come out flawless.
Serve with berry fruit arrangement, sugar-free whipped cream, or sugar-free chocolate sauce if desired.

Notes

32.36 Carbs - 2.62 Fiber - 25.02 Sugar Alcohol = 4.72 Net Carbs

Use Carb Manager to calculate the exact macros for the brands you choose.

Oven times may vary.

Nutrition