Creamy, low carb vanilla cheesecake on a rich brownie crust. How can you go wrong with two desserts in one?Â
I used to joke to my husband that America’s Test Kitchen should put out a cookbook titled “12 Tablespoons of Butter”. We have several of their cookbooks and we also get Cook’s Illustrated, and I’ve often been struck by the fact that many of their recipes take 12 tablespoons of butter. I’ve always loved my butter, but this liberal use of it in their recipes used to horrify me slightly. This was back in my non-diabetic, non-low carb days, when I bought into the idea that I must use saturated fats judiciously and make do with “healthier” fats like olive oil. Now that I’ve seen the error of my ways, I feel free to use butter as liberally as the folks at America’s Test Kitchen. Perhaps more so, because I now see butter as a healthy part of my daily diet. It adds flavour and makes dishes more satisfying. Maybe I am the one who should put out a cookbook called 12 Tablespoons of Butter! (Hey, that’s not a bad idea….what do you think?).
It certainly doesn’t hurt the cause that 10 bricks of Kerrygold butter found there way to my doorstep the a few weeks ago. Hello, lovely friends, won’t you come in and make yourselves at home…in my belly? Seriously, Kerrygold butter is so good, I can happily eat it as is, like a slice of cheese. In fact, I did that very thing at Camp Blogaway last year, when Kerrygold was there showcasing their delicious products. I do believe someone caught me in the act on film. Great. My obsession with good butter caught on camera for the world to see. Ah well, there could be worse things. There is no shame in loving grass-fed butter.
The only problem with receiving a big package of Kerrygold was what to make first? I asked around on my Facebook page and received so many good suggestions, and I had so many ideas of my own, I was virtually paralyzed with indecision. And then there’s the fact that it’s such good stuff, I almost want to hoard it and not make anything at all, for fear of using it all up and having no more. I finally had to just break through and make something, anything, to get my creative, butter-y juices flowing again. I decided to make a treat I’d set my sights on long ago, a delicious creamy cheesecake with a rich brownie base. Kerrygold butter in a brownie base for cheesecake.   How could I possibly go wrong?
Please note: I won drawing for the Kerrygold butter. This post has not been compensated in any way.Â
A creamy vanilla cheesecake filling atop a rich brownie crust. Two desserts in one! Low Carb and Gluten-Free
Ingredients
- 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 or granulated erythritol
- ¼ tsp vanilla
- ¼ cup walnuts or pecans, chopped
- 1 lb cream cheese, softened
- 2 large eggs
- ½ cup Swerve Sweetener or granulated erythritol
- ¼ cup heavy cream
- ½ tsp vanilla extract
Instructions
- For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. Wrap bottom of pan in foil.
- In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
- In a small bowl, whisk together almond flour, cocoa powder and salt.
- In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
- Spread evenly over bottom of prepared pan. Bake 15 minutes.
- For the filling, reduce oven temperature to 300F.
- In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.
- Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 40 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.
- Serve with sugar-free chocolate sauce or ganache.
Notes
Serves 10. Each serving has 6.2 g of carbs and 2.1 g of fiber. Total NET CARBS = 4.1 g.
I am Carolyn, a writer, runner, mother and diabetic. I am also the evil mastermind behind this blog. I live for food. Join me in my experiments in creating delicious low carb, gluten free recipes. 
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This looks so delicious!!!! Drooling as I drink my morning coffee.
Good thing I have to leave for work soon, or I’d be heading out for cream cheese. Have everything else… you and your blog are dangerous, Carolyn!
Did you know that I’m obsessed with cheesecake… OB-SESSED! I’ll take it in any form, but, yeah, brownies may be the best.
If your 12 tablespoons of butter cookbook includes things like this I say go for it! Yum
Oh boy. I’ve been craving brownies for the past few weeks. (Even though I did indulge in some sugar sweetened ones on Valentine’s Day.) Think it’s time to make a treat for my diabetic mother and self.
Kerrygold butter?! BEST!! This brownie cheesecake?! BESTEST! Hard to believe it’s low-carb. I love your creations!
This brownie cheesecake is incredible! Love how dense and fudgy the brownie layer looks!
So, if I were to make these in my mini cheesecake pan, any suggestions on baking time adjustments? I didn’t know there was such a thing as a mini cheesecake pan until I saw it on your blog. It’s now one of my favorite pans!
Oh boy, I am not sure exactly. For one thing, I think there would be too much base AND filling for those mini cheesecake pans, if it’s like mine (12 holes, all about two bites worth?). If so, then cut the whole recipe in half. Bake the crust for half the time. Then bake the filling for 10 minutes and check it every 3 minutes or so after that. I don’t think the filling will take any longer than my Mini Pumpkin cheesecakes, so maybe follow the timing for that?
Thanks! I’ll be making them for a family event this weekend. The mini cheesecakes always get a lot of oohs and aahs! Really enjoy your blog!
This looks amazing, you go girl!!
WOW AMAZING that this gluten free!
I couldn’t live without butter. It is amazing
I’ve been looking into alternate sweeteners and will definitely have to give this one a try! This gorgeous cheesecake looks irresistible, and I love that it’s low-carb too!
Low carb and Brownie Cheesecake in the same sentence?! Only you would be so talented to figure this one out.
2 best desserts in one! Sounds and looks so wonderful!
BAM! I just died… this is so awesome I need to make it STAT heheh Thank you Kerrygold!
I am so intrigued by this recipe! Low carb? It sounds too good to be true!
So decadent…. I wounldn’t be able to resist!
No, you wouldn’t
This is GORGEOUS!!!
Oh my! This will be the perfect birthday treat for my husband! Thanks so much!
Can’t wait to try this recipe… Yours are the best!! I love butter too, my girls used to say I made them butter sandwiches….
Carolyn, a “cookbook called 12 Tablespoons of Butter”….yes, yes! Great challenge. We, French people believe in butter – yum!
You are awesome… I am ob.sessed with your great blog!
Ah, my family is French Canadian way back, perhaps that’s where I get my love of all things butter
I love Kerrygold butter too, it’s so… buttery! This cheesecake/brownie thing looks amazing, I would gladly take some off of your hands!
Carolyn, it appears that a theme is emerging, I was just thinking last night that I wished you’d publish a cookbook of your own! Can’t wait to try this yumminess, wish I had a piece right this minute…
I saw this this morning (2/21/13) just while I was getting ready to make brownies for my little girl who turns 1 today. I thought healthy grain-free brownies, low-carb for me and I my husband to enjoy too. And wha-la! There you are with a cheesecake and brownie dessert. Did I mention my hubby LOVES cheesecake; oh, and I looove chocolate, and well since she is only 1 she doesn’t know what she loves yet!
I whipped it up in no time, had everything on hand. Really, truely, a fast recipe. thanks a bunch. Can’t wait to eat it after dinner!
Hope you love the taste too!
I may or may not have just melted a little from seeing these beautiful photos and imagining the delicious taste this brownie cheesecake would have in my mouth. Ohh my… <3
Pinned. I'd pin it 100x if I could! Great recipe!
LOL, you are so funny. Pin away!
If you publish a cookbook called 12 tablespoons of butter, I will be the first in line to buy it! Your cheesecake looks incredible!! Who doesn’t love 2 desserts in one?
Hi, can you let me know the equivalent of Swerve? I live in France and can’t get it (and even googling erythritol doesn’t shed any light). Would xylitol work?
Xylitol would work and would be the equivalent amounts. What other sweeteners do you have available to you? I can help you figure out those too.
Thanks Carolyn. I can get stevia (just ordered the liquid version, but I can get the white powdered version in the store in small, expensive quantities). And I have a bunch of splenda left over from when my sister brought it for me, but it’s in those little paper sachets and I’d have to open about a hundred to get one cup. And … I think that’s it, apart from the xylitol, which I also have to special order.
It is way harder to eat alternatively here. I’ve been gluten free for years and have to make everything from scratch because the store-bought is gross. But it’s only been recently that I’ve started to look into more low-carb and sugar-free. We entertain a lot and I have a reputation for my GF baked goods, which makes me afraid to change and lose the taste factor. (I’m new to your blog, and can tell already that it doesn’t have to be an eventuality), but needless to say the whole process of change is a bit daunting.
Okay, so if I were you, I’d go with something like 1/2 the amount of xylitol to the amount of erythritol in my recipe, because xylitol can cause some GI discomfort in high quantities. Then I’d make up the rest of the sweetener with liquid stevia, if you can wait for your order to arrive. So you’d need the equivalent of about 1/3 cup for the base and 1/4 cup in the filling. Most liquid stevias are about 1 tsp to 1 cup sugar (or other sweeteners) so you’re looking at 1/4 to 1/2 tsp for the base and 1/4 for the filling. I detest splenda so I never use it, but you can if you want!
You’re a gem – I don’t have to make this til next Friday so I can wait for the liquid stevia. I had NO IDEA how to use it, so I’m grateful for these precise instructions.
I’m not crazy about the splenda either, but it does turn into a good confectioner sugar – better than xylitol. And everything else is so expensive, I won’t let it go to waste. I only have one sugar-free dessert on my blog right now, but if I get experienced enough maybe I’ll start transforming all the French desserts into low-carb, sugar-free. What a huge step for me (and for all of French-kind).
Thanks for your help and inspiration .
Lady Jennie, I also live in Europe and have a hard time finding specialized ingredients. I haven’t found a way to order Swerve yet, but I can get erythritol, which I prefer to xylitol. If you haven’t looked into it before, try iHerb.com as a mail-order source for erythritol and other special foods. They have very reasonable shipping to Europe and I’ve had no problems receiving their shipments. I have a discount code that I could give out (part of their customer loyalty program) but I don’t want this message to seem overly commercial or promotional. If people are interested I’ll give it in a reply.
I would think it is possible to get a hold of erythritol in France, because I can even buy it in Norway. It is called maltitol in Norwegian and it seems to have the same name in French http://fr.wikipedia.org/wiki/Maltitol
I have to correct this. Maltitol and erythritol are not the same and should never be mistaken for the same product. For a diabetic, maltitol is as bad as sugar, it raises my blood sugar as much as anything else. Erythritol does not. They are both sugar alcohols but maltitol and sorbitol do not have the same zero carb impact as erythritol.
Made your wonderful recipe yesterday. It is scrumptious!!
It reminds me of my high carb days. We used to fly into Seattle Boeing Field and used a
catering service that had a Best of Two Worlds cake. It Had a nutty, coconut, chocolate crust. Vanilla Cheesecake in the middle and Chocolate Mousse on top. I tried to get the recipe (this was over 30 yrs ago) but they wouldn’t give it to me. So I am happy to get this one that is so close . Thanks for all your great recipes!! Pat
I made this last night, though I used xylitol and stevia for sweetener. This. Is. Excellent. Sent a piece out to my mother just a bit ago. Enjoying mine this morning with coffee for breakfast. Fantastic!
Wanted to clarify… that it was powdered stevia.
I’ve never used the powdered. How much do you use?
I know in the brownie base I used 1/2c xylitol and 1/4c Stevia In The Raw. I used only the 1/2c of xylitol in the cheesecake part as I was then nearly out of the Stevia In The Raw. (I hope you don’t mind. But I linked to your site from my blog about this recipe. If you prefer, I can remove it.)
I just made this cheesecake with one substitution: ground hazelnuts in place of the almond flour (it happened to be what I had on hand). What a fabulous recipe! Mine looks just like yours and tastes divine. I’ll definitely be making this again before too long!
Wow! Made this cheesecake today and it is crazy good, really!! The brownie is moist and rich and the cheesecake soft and creamy. I actually made it in a pie tin in a toaster oven. Great directions, easy to follow and make. Thanks so much, I really needed that !
Made this recipe this weekend – WOW – absolutely delicious!
Do you think it’s important to the recipe to use granular sweetener (for the bulk, or whatnot), or can I use EZSweetz drops? If granular sweetener is needed, would Splenda do? Any adjustments?
You could probably do EZ Sweets without an averse effect. I can’t guarantee it, but it’s worth a shot. It’s not for the bulk in this recipe…it doesn’t qwhip any higher or any such thing.
I am making this tonight for my office’s monthly birthday celebration tomorrow. If the finished product is half as good as the individual batters, my coworkers are going to love me. I did use Swerve this time, but will likely try EZ Sweetz next time since Swerve is just so expensive. Used the last of my Swerve in this recipe.
I know it’s expensive. I think it’s good to use most of the time, but do what you gotta do to spread out the cost!
First, I am sitting here, saying several OMGs! I don’t think I can resist making that recipe. It certainly will get me past my recent indecision about what I want to cook.
And yes! Do put out a book with such a title–and with a subtitle of course.
Just made this. Will have to let it cool overnight but can’t wait to dig in tomorrow! Sooo easy to make and a plus I had all the ingredients. Another plus it looks very rich and very filling, which my mouth and tummy will love. Thank you, Carolyn for this and all those other wonderful recipes you post!
Hello. I live in a small island and i cant find any sweetener, can I use sugar instead? and in what amount plz? Also plz suggest a substitute for almond flour, can’t find that also here. I can’t wait to try this. Thx
Just finished making this. Well still in the oven. Couple of questions. When I took the crust out it was still wet and not firm. Is this normal? Also when I took it out at 40 mins the center was really giggly so left it in for another 10mins. Is that normal? I’m sure it will taste good anyway. Love cheesecake.
You don’t want the brownie base to be firm after the first time it’s cooked, because it dries out easily. It should be semi-cooked, because it will cook more with the cheesecake filling on top. As for the cheesecake itself, it should jiggle just the slightest in the middle when finished, and as it cools it will continue to firm up. Let me know how it turns out!
The center was still really giggle after another 10 mins. I just then turned the oven off and left it in there till it was just a little giggly. If turned out great. My son who will never touch anything I’ve made with “fake” stuff. Didn’t even know the difference. Cheesecake is his fave and didn’t even think to ask if it was real or not. Her thought I made it for him. He loved it, till he knew, but he can’t take back that he loved it. This is a repeater.
I wonder why your filling took so long to set? Regardless, I am glad it was a hit, even with your son!
can you use soy flour in place of the almond flour? I can’t seem to find almond flour where I live
Soy flour is a lot drier and more absorbent. I’d only use about a 1/4 cup, if I were you.
If you can’t find almond flour you can just grind up some almonds in a coffee grinder to make almond flour.
Help! My erythritol recrystallized once I put the cheesecake in the fridge. What do I do to prevent that from happening.
What brand were you using? It shouldn’t do this at all but some of the cheaper brands are a little dodgy.
I used swerve and it did become alittle grainy once in the fridge.
I used NOW.
I used NOW. I haven’t found Swerve in my area.
You would be able to order swerve online. http://www.swervesweetner.com.
Thanks! I just ordered the Swerve.
I made this yesterday and it was by far one of the best recipes I’ve tried. I did have the same issue having to bake it longer, but it might very well be my oven. I also made a SF ganache and poured it on top of the whole cake and refridgerated it until the ganache set. I am salivating just thinking about it. THANK YOU!
I can’t wait to make this, it looks sooooo good!!!
This looks wonderful and I can’t wait to try it. All I have and can easily get is splenda. Could you tell me how I would substitute in the splenda? Thank you so much!
Hi Linda,
I don’t use Splenda at all so I really can’t be sure. Is it the granulated Splenda? If so, use it in the same amount I guess. I cannot guarantee the results as Splenda has no bulk whereas erythritol does so it adds weight to the baked goods. It should give it the right sweetness, but I just don’t quite know about the consistency with splenda.
Cheesecake usually comes out fine when made with Splenda, although you obviously won’t have the same bulk. Sweetening inherently bitter or sour things is trickier though. You really need at least a tad of some other sweetener along with the Splenda for that, because the sweeteners have a synergistic effect. Again, there would be a bulk issue–and possibly a texture issue.
Example of the synergistic effect of artificial sweeteners: I made rhubarb sauce using only Splenda. It was not brilliant-tasting, but rather tasted kind-of flat. I added a bit of stevia, and that improved it immensely. I also read how people keep adding more and more Splenda to unsweetened chocolate but still find it bitter….
Great tips, Jean. Thanks!
Carolyn, Thanks so much for your reply. After reading through several of your recipes, I believe I’ll just have to order some of these other sweeteners. Tell me if you will, what different sweeteners do you mostly use, and what brands. On the swerve brand, how many cups will I get out of a bag? Is there another brand that will be just as good and possibly cheaper?
Hi Linda…Swerve is in part my favourite because it measure closer to sugar, and because it has little to no “cooling effect” like other brands. But others I would suggest would be ZSweet (my second fave) or Truvia (easier to find). If you notice, in a lot of my recipes I use some Swerve and some liquid stevia (usually NuNaturals or SweetLeaf). I do this because although stevia seems expensive (a bottle is about $13), it goes a loooooooooong way. So purchase some Swerve and some stevia and for any of my recipes, I can help you figure out what amounts of those two to make your Swerve last a lot longer.
Quick question- would it be possible to sub coconut flour for almond flour? I have used almond flour before, but not coconut. Wondering if the consistency would be any different, and if I would have to use more/less of it. The reason I ask is that I actually have coconut on hand, but not almond! Thanks for the recipe, looks delicious!
I think you probably could, but you will only need about 2 tablespoons of coconut flour, maybe even less. It absorbs a lot of liquid. If you put it in and find your batter too thick to spread, add a tablespoon or two of liquid, then add a little more until it’s thick but still spreadable.
I read through all the comments – and got a ton of tips! I have everything on hand – and therefore will be making this TONIGHT! I’ve always hesitated on ordering some Swerve because of the price – I can get NOW Erythritol at my local health food store, but I wondering if the taste and texture is the same? Anyone know? And Carolyn – what brand of Almond Flour do you use? I know it’s different from Almond Meal, but with all my low carb cooking, most people only use Honeyville. Thoughts?
Just made these today- hands down my favorite keto dessert. A bit of effort but totally worth it. Just to note, I did cut the sugar in half for the cheesecake part, and feel like when I make these again I’ll cut the sugar in half for the brownie part as well. I can’t stress enough though how delicious these are- the slices are big enough where you feel like you’re actually eating a dessert. Thanks again for posting this, it will stay in my go-to dessert making file!
Hi Carolyn,
I love your website and appreciate all the yummy recipes. I have question about the Brownie Cheesecake recipe. I used granulated erythritol (Emerald Forest) in both the brownie and cheesecake part of the recipe. The texture of my brownie was like dry fudge and my cheesecake was quite dense. Also, you could feel the texture of the erythritol between your teeth in the finish product. Overall it is a nice recipe but is this the typical texture for this recipe? Thank you for your help.
No, it’s not typical at all, it should all be VERY creamy and smooth. I have heard some suspect things about Emerald Forest and so I think it’s the erythritol you used. I know it’s among the cheapest but I don’t recommend it at all.
Hi Carolyn! So excited to try this! Can you tell me where you get your powdered erythritol? I live in Canada, and I’d like to get some to experiment with, but I don’t want to pay through the roof for shipping.
Do you order yours?
Love that brownie bottom!
Oh my! Wickedly good and totally decadent. ! I made this for Easter dinner with extended family. It was a huge hit! No one had any idea it was sugar and wheat free. Thanks for a great recipe!
Hi Carolyn. I have a couple of questions. Is the butter unsalted? I used stevia for baking and neither the crust or filling was sweet. Should I have used more sweetener?
I almost always use salted butter but I don’t think it would matter for this. And I can see stevia alone not being enough sweetener. Do you have anything else at hand?
Not currently. I looked for the swerve at our local Kroger and they did not have it or erithritol. I may check the health food store today. What can I add with the stevia though. It was not cheap! Hate to wast it::)
Do they have Truvia? That’s erythritol with a little stevia in it.
They do! Should I mix the two or use ALL TRUVIA?
I’d mix the two…Truvia is expensive and stevia is less so. I’d do 1/4 cup Truvia in the cheesecake part and then make it more sweet with stevia (do you have the liquid or the powder? If the liquid, I’d go with 1/4 tsp). For the base, I think you could go as low as 1/4 cup Truvia, and make up the difference with Stevia but you want it to be sweeter so the stevia would have to be more. Maybe 1/2 a tsp?
Carolyn I bought stevia in the raw in the baking form. So I used it “apples to apples” and that didn’t work. Do you know how 1/2 tsp of liquid would compare to “ounce measurements”?
Okay, I’ve had the stevia in the raw before. I’d go half stevia, half truvia for the recipe, but maybe you like things a bit sweeter than me so throw in an extra tablespoon of Truvia for good measure.
Great thanks for all your help. I can’t wait to try it again!
Okay ignore my last comment to you…I meant to be responding to someone who had trouble with a different recipe. Sorry!
Hi, this really looks amazing! I do still have one question about the Stevia instead of Swerve issue (sorry if this is answered already, i’m fairly new to baking without sugar and couldn’t make an answer out of the previous comments).. Is this recipe also possible with Stevia powder (without also the use of xylitol)? I know that one cup of Stevia has the equivalent taste of once cup of sugar.. And if I were to use sugar, how should I replace the Swerve? (This is kind of a mean question, I’m sorry.. It’s my father who is not allowed to eat sugar, I want to make this for him, but if it were impossible to find the right ingredients, I still want to try and taste this delicious-looking cake!)
Hi Jolien…
You said one cup of Stevia equals one cup of sugar? What kind of stevia are you using? If Stevia in the Raw, which is supposed to measure cup for cup like sugar, I would normally say do the exact same amount as Swerve but another reader found that it wasn’t sweet enough when she did so. So you may actually have to increase it.
If you want to use sugar, just go ahead and add in the same amount as Swerve.
Thank you for getting back to me so quickly! The brand is called ‘Pure Via’ (I live in Belgium, no idea if it’s know anyplace else), it is actually Stevia mixed with cut maltodextrine and natural aromas. One tsp of sugar should be equivalent with one tsp of this commercial Stevia (so in quantity, not in weight: sugar is 10 times heavier)
Ok, I am going to try it like that and use the same amount =) Thanks for the recipe and the respond! =) great website!
Oh my goodness! I made this in my mini cheesecake pan (I have a 6 well USA Pan) with a few substitutions. I used half erythritol and half Splenda in place of the erythritol and I added a little bit of lemon juice to the cheesecake batter. I also made cherry topping out of a can of red tart cherries in water, about 1/4 cup of half erythritol and half Splenda, and enough xanthan gum to thicken it. I find that when you combine sweeteners there’s less of an aftertaste and my sweeteners of choice are erythritol, Splenda, and sweet n low brown in that order.
I finally tried this, and it’s amazing! The bottom of the brownie turned almost black, but it doesn’t taste burnt. I think I just need to shorten the baking time of the brownie part. Since I don’t have Swerve, I followed your advice to combine different sweeteners (I always do now). Here I used 2 Tbsp of xylitol, 4 drops of liquid Splenda, two Splenda packets and 3 tsp of stevia. The cake is plenty sweet. I just love the thought that I’m just eating cream cheese, eggs, nuts, butter and chocolate. This is going to be my breakfast this week!
Sounds like a great breakfast to me! Sorry the brownie base darkened so much…I wonder if your oven runs a bit hot?
It’s not the most consistent oven, and I still have to get the rack setting right. I’ve been baking on the middle rack, but probably have to go higher up for some things. Thanks for the wonderful recipe!
Made this for a friend’s birthday this weekend! No one could tell it was low carb! Thanks for the great recipes.
This was delicious! It was surprisingly easy to make. The results are very rich, though… I definitely couldn’t over-eat this… which is a good thing! Tasty/filling
This looks AMAZING! Love it (and love the 12 sticks of butter title – that is so true of America’s Test Kitchen!!!)
I made this again today with the following modifications:
In place of the Swerve in the brownie base, I used 20 drops of the concentrated EZ Sweetz (where one drop = 1 packet of Splenda). In place of the Swerve in the cheesecake top, I used 12 drops of the concentrated EZ Sweetz. I also baked it in an 8×8 square pan and lined the pan with Reynolds pan lining paper (foil on one side and parchment on the other) so I was able to lift the whole cake out of the pan and cut it into 16 squares of about 2-3 carbs each.
I found that the brownie base was a little bitter, but that the cheesecake was perfectly sweet. In the future, I might try springing for the Swerve in the brownie portion, but going with the EZ Sweetz for the cheesecake.
Hello Diane,
The base was bitter because you cannot use sucralose alone to sweeten things that are bitter or sour (if you want a good result). You need to add a bit of another sweetener along with it. The reason why Swerve works is that it contains both erythritol and oligosaccharides. As you have observed, sucralose does fine alone when the ingredients are neither bitter nor sour.
Those sound like good modifications. I think sometimes things like EZ Sweetz don’t combine well with chocolate (stevia doesn’t either).
Do you have the nutritional information for fat and protein as well for this recipe? My wife follows a keto diet for health reasons and I want to make this for her. Thanks!
Not offhand, but I can calculate it quickly for you. Hang tight!
Okay, MasterCook gives me this nutritional info when I add in all the ingredients. Per serving: 376 Calories; 37g Fat (84.7% calories from fat); 9g Protein; 6g Carbohydrate; 2g Dietary Fiber;
You’re awesome – Thank you! I will definitely be following your blog now that I’ve found it!
I am going to make this tomorrow(and we don’t have Swerve on the east coast that I could find), and in reading through the comments, I had a question on the sweetener… Can I just use the equivalent (in both base and filling) of liquid stevia? Or should I get/use some granulated sweetener as well (stevia, truvia, splenda etc) ? Thanks!
One reader tried all stevia and found it bitter. Stevia on its own with chocolate tends to produce this result. I’d do at least some truvia, if not the full amount of Truvia subbed in for the Swerve. I really don’t work with sucralose at all so I am not a good resource to say how to sub in Splenda. Hope that helps!
Thanks Carolyn – I picked up the granulated Truvia so I will go with that!
I made this Friday night and its gone now… I will definitely be making it again and making more of your recipes… it was really good!
So glad you liked it!