Imagine the richest, fudgiest chocolate brownie you’ve ever had, now imagine it swirled with a luscious, tangy almond cheesecake. This is the ultimate marriage of two classic desserts, and you won’t believe it’s completely keto-friendly and sugar-free. Made effortlessly in the slow cooker, this decadent treat is perfect for satisfying your sweet tooth without the guilt. Serve a warm slice with a hot cup of coffee for a truly blissful experience.
MAKES: 13 servings
PREPARATION TIME: 20 minutes
COOKING TIME: 3 to 4 hours
Ingredients
• CHEESECAKE LAYER
• 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
• BROWNIE LAYER
• 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
Instructions
1. Line your slow cooker with a sling of heavy-duty parchment paper for easy removal. Preheat the cooker to the LOW setting.
2. In a mixing bowl, combine all the cheesecake layer : cream cheese, sour cream, almond butter, egg yolk, egg, erythritol, cinnamon, almond extract, and optional stevia. Mix until smooth and set aside.
3. To prepare the brownie layer, create a double boiler by placing a heatproof bowl over a pan of simmering water. Add the chocolate pieces and butter to the bowl, stirring until smooth and fully melted. Remove from heat.
4. In a separate large bowl, whisk the eggs and powdered erythritol until well combined. Beat in the melted chocolate mixture.
5. Gently fold the almond flour, cacao powder, ground chia seeds, baking powder, and salt into the wet until just combined.
6. Pour the brownie batter into the prepared slow cooker and spread it into an even layer. Carefully pour or spoon the cheesecake mixture over the top.
7. Cover and cook on LOW for 3 to 4 hours, or until the center is mostly set with a slight jiggle. Turn off the heat, remove the lid, and let the cake cool completely in the slow cooker.
8. Once cooled, use the parchment paper sling to lift the cake out. Slice and serve.
Nutritional Information
• Nutrition Facts Per Serving
• MAKES: 13 servings
• 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%)
Pro Tips
• To prevent condensation from dripping onto your cheesecake, place a clean tea towel or a few layers of paper towels under the slow cooker lid before cooking.
• For clean, perfect slices, run a sharp knife under hot water and wipe it dry between each cut.
• The cheesecake is done when the center is mostly set but still has a slight jiggle. It will continue to firm up as it cools.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. These also freeze beautifully for up to 6 months.
FAQ
Q: How do I know when the slow cooker cheesecake is done
A: The cheesecake is ready when the center is mostly set but still has a slight jiggle. It will firm up completely as it cools down inside the slow cooker with the heat turned off.
Q: Can I make this keto brownie cheesecake without a slow cooker
A: This recipe is specifically developed for the slow cooker to achieve its decadent, fudgy texture. Baking instructions for a conventional oven are not provided and would require significant adjustments to time and temperature.
Q: How do I store leftovers of this keto brownie cheesecake
A: Store any leftovers in an airtight container in the refrigerator for up to 5 days. This dessert also freezes beautifully for up to 6 months.
Q: What makes this brownie cheesecake keto-friendly
A: This recipe is keto-friendly because it uses low-carb ingredients like almond flour, cacao powder, and ground chia seeds instead of traditional flour. It is sweetened with sugar-free erythritol, resulting in only 5.4g of net carbs per serving.
