A treat that combines two delectable desserts: chocolate brownie cheesecake squares. And each square has only three grams of net carbs!
It’s a good thing I’m eating low carb and making low sugar recipes. Otherwise, with all the keto cheesecake and low carb brownies recipes I created over the years, I’d probably be severely overweight with all the recipe testing.
Can you tell I love dessert? Well, I certainly love baking healthy treats for my friends and family.
But portion control and will power are still a must when it comes to eating low carb.
You have a little more leeway when you’re reducing sugar. So if you eat two chocolate brownie cheesecake squares, that’s still only 6 grams of net carbs.
However, as with all my other desserts they are meant to be eaten either occasionally and definitely in moderation.
A Match Made in Heaven: Brownies and Cheesecake
Sorry, I’ll stop preaching to the choir now and tell you how I make this sweet treat that won’t bust your gut.
The key to making brownies that won’t spike your blood sugar is making them with no flour.
But then the question becomes, how do you do that without getting the texture to disintegrate like saltine crackers in soup?
Here’s how I do it….
First, after preheating your oven to 350 degrees, spray an 8×8-inch baking dish with no-stick cooking spray. I prefer Spectrum Naturals Coconut cooking oil spray.
(As you can see, I bake quite a lot. I get 6 cans of the spray at a time.)
While the oven is preheating, take a medium saucepan and over low-medium heat, melt 2 tablespoons of butter (I prefer Kerrygold or any other grass-fed variety; Kerrygold seems most economical) and 3.5 ounces of dark chocolate.
Why Go Dark?
Allow me to veer off topic for a moment. I’ll get back to the recipe shortly.
But first, I want to address why I use dark for this recipe, because I get asked questions from time to time such as:
“Will the taste be too rich?”
“What’s the advantage of using dark over milk?”
Let me answer the last question first.
Nutritionally, dark cocoa is far superior for your health. Primarily because it contains something that’s not even technically a nutrient.
And that something is a natural chemical in plants that are powerful antioxidants.
The type of antioxidant is “flavonoids.”
As you’ll see in the list of ingredients, not only do I use the dark kind, I also use cocoa powder.
Both of these are high in flavonoids, which means it may lower your blood pressure and cholesterol. In addition, flavonoids also improve glucose metabolism and are good for your blood vessels.
Furthermore, the flavonoids in cocoa (they’re called “flavanols”) may help improve brain function in seniors with mild cognitive dysfunction.
The problem with milk cocoa is not only is it loaded with sugar and calories, it’s also lower in flavonoids. In comparison, unsweetened cocoa powder, which I use in the chocolate brownie cheesecake squares, has 88 to 96 percent cocoa solids.
As for the dark I use for the flourless brownies, it contains anywhere from 45 to 80 percent cocoa solids, which is the only part that contains these beneficial antioxidants.
Milk choco contains only 5 to 7 percent cocoa solids.
As for the taste, dark is perhaps more of a refined taste, but as your taste buds evolve and get used to a low carb palette, it these brownies will taste more natural and less overpoweringly sweet.
Brownie Cheesecake Bars
So now I’ve sold you on going dark, let’s get on with the recipe, shall we….?
Now that the chocolate and butter are melted, you’ll pour the mixture into a mixing bowl. Add 3 tablespoons of stevia (or other safe and natural sweetener; you may have to adjust the amount) and the cocoa powder.
You’ll need 3 large eggs to produce the 16 square yield. But you’re not cooking the eggs, you’re simply whisking them in one at a time to the mixture.
Once the oven is done pre-heating, transfer this mixture to the baking pan that you sprayed with non-stick spray. Allow to bake for 15-20 minutes.
Set the cooked brownies aside to cool before adding the topping for the chocolate brownie cheesecake squares.
Chocolate Brownie Cheesecake Squares: healthy cheesecake topping
To make the cheesecake topping, combine 16 oz of soft cream cheese, about 1/2 cup sweetener, three teaspoons vanilla extract (get the kind from Madagascar, it’s the best), and 1/2 teaspoon of ground cinnamon.
Place these ingredients in a large mixing bowl. It should be smooth and creamy when done.
Next, take one cup heavy whipping cream. And in another mixing bowl add it and whisk it with a hand mixer. Mix until stiff peaks form in the heavy cream.
When that’s done, slowly fold together the cream cheese and whipped cream until all ingredients are well-blended.
Finally, pour the cheesecake topping over the cooled brownies. Now all you have to do is wait patiently for four hours while the squares are in the fridge!
Chocolate Brownie Cheesecake Squares Recipe
Enjoy the recipe!
Chocolate Brownie Cheesecake Squares
- 16 ounces cream cheese softened
- 1 cup heavy cream
- 1/2 cup low carb sweetener or less to taste
- 3 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- Preheat your oven to 350°F and spray a 8x8-inch baking dish with non-stick cooking spray.
- In a medium saucepan over medium-low heat, melt the chocolate and butter.
- Pour the melted chocolate mixture into a mixing bowl and combine it with the stevia and cocoa powder.
- Slowly whisk in the eggs one at a time and then transfer the brownies from the bowl to the pan to bake for 15-20 minutes. Once cooked, set the brownies aside to cool.
- Cheesecake Topping
- In a large mixing bowl, combine the cream cheese, stevia, vanilla extract, and ground cinnamon.
- Blend the mixture until it is smooth and creamy.
- In a separate bowl, use a hand mixer to whip the heavy cream until stiff peaks form.
- Slowly fold together the cream cheese and whipped cream until all the ingredients are well-blended.
- Pour the cheesecake topping over the cooled brownies and place the dessert in your fridge for 4 hours to set.
- Values Array ( [carbohydrates] => 300 [protein] => 50 [fat] => 65 [saturated_fat] => 20 [cholesterol] => 300 [sodium] => 2400 [potassium] => 3500 [fiber] => 25 )
- Carbs: 300
- Fiber: 25
- Protein: 50
- Net Carbs: 275
- Macro: 1560
- % Carbs: 71%
- % Protein: 13%
- % Fat: 38%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.