Brownie Almond Cheesecake Bars

    MAKES: 13 servings
    PREPARATION TIME: 20 minutes
    COOKING TIME: 3 to 4 hours
    This luscious keto treat is the perfect marriage of two popular desserts—almond cheesecake and dark, fudgy chocolate brownies—and you won’t believe they’re actually sugar-free. Serve with a hot cup of coffee or tea.

    1 cup (240 g/8.5 oz) full-fat cream cheese, at room temperature
    1/4 cup (58 g/2 oz) full-fat sour cream
    1/2 cup (125 g/4.4 oz) almond butter, softened
    1 egg yolk
    1 large egg
    1/4 cup (40 g/1.4 oz) powdered erythritol or Swerve
    1/2 teaspoon ground cinnamon
    1 teaspoon sugar-free almond extract
    Optional: few drops of liquid stevia
    3.5 ounces (100 g) dark chocolate (minimum 85% cacao)
    4.4 ounces (125 g) butter or coconut oil, melted
    3 large eggs
    3/4 cup (120 g/4.2 oz) powdered erythritol or Swerve
    1 cup (100 g/3.5 oz) almond flour
    1/2 cup (43 g/1.5 oz) cacao powder
    1/4 cup (32 g/1.1 oz) ground chia seeds
    2 teaspoons gluten-free baking powder
    1/4 teaspoon fine sea salt

    Line the slow cooker with heavy-duty parchment paper (see tips for reduced condensation, shown here). Preheat the cooker to low. Place all the cheesecake ingredients in a mixing bowl: cream cheese, sour cream, softened almond butter, egg yolk, egg, erythritol, cinnamon, almond extract, and optionally a few drops of stevia. Set aside.
    To prepare the brownie layer, break the chocolate into pieces and add to a heatproof bowl with the butter. Place over a pan filled with simmering water and make sure the water doesn’t touch the bowl: only the steam should heat the bowl. Slowly melt while stirring. When most of the chocolate is melted, remove the pan from the burner and let the mixture continue to melt. Set aside.
    Place the eggs and powdered erythritol in another bowl and whisk until well combined. Beat in the chocolate mixture and gently fold in the almond flour, cacao powder, ground chia seeds, baking powder, and salt, and process well.
    Pour the brownie batter into the slow cooker and spread evenly. Top with the prepared cheesecake mixture. Cover and cook on low for 3 to 4 hours. When done, remove the lid and let cool. Once cooled, grab the parchment paper to remove the cake from the slow cooker, and slice (see here for tips). To store, place in an airtight container. Refrigerate for up to 5 days or freeze for up to 6 months.
    Total carbs: 10 g / Fiber: 4.6 g / Net carbs: 5.4 g / Protein: 9 g / Fat: 29.3 g / Energy: 323 kcal
    Macronutrient ratio: Calories from carbs (7%), protein (11%), fat (82%)