Keto Halloween Brownie Cheesecake
A spooky and delicious keto-friendly treat combining rich fudgy brownies with a creamy orange-swirled cheesecake layer. Perfect for your Halloween festivities!
Equipment
- 9-inch cake pan
- Whisk
- Mixing Bowls
Ingredients
Brownie Layer
- 144 g powdered monkfruit/erythritol sweetener
- 56 g almond flour
- 48 g cocoa powder
- 2 tbsp coconut flour
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/4 tsp baking powder
- 3 large eggs room temperature
- 1/2 cup coconut oil melted
- 1 tsp vanilla extract
- 2-3 tbsp stevia-sweetened chocolate chips optional
Cream Cheese Layer
- 8 oz cream cheese softened
- 45 g sour cream
- 72 g powdered monkfruit/erythritol sweetener
- 1 large egg room temperature
- 1/4 tsp vanilla extract
- orange gel food coloring as needed
Instructions
- Preheat oven to 350°F and grease a 9-inch cake pan with butter or coconut oil.
- In a bowl, whisk together the dry brownie ingredients: almond flour, cocoa powder, coconut flour, xanthan gum, salt, and baking powder.
- In a separate large bowl, whisk eggs, melted coconut oil, sweetener, and vanilla until smooth.
- Fold the dry mixture into the wet mixture. Stir in chocolate chips if using. Set aside about 2-3 tablespoons of this batter for topping.
- In another bowl, beat cream cheese, sour cream, and sweetener until creamy. Add egg and vanilla, beat just until combined. Stir in orange food coloring until desired shade.
- Spread the remaining brownie batter evenly in the prepared pan. Gently pour the cream cheese mixture over the top and smooth it out.
- Drop the reserved brownie batter in small spoonfuls over the cream cheese layer. Use a knife or skewer to swirl gently.
- Bake for 25–30 minutes, until a toothpick comes out clean and the top is set with small cracks. (If unsure, turn off the oven and leave the cake inside for a few extra minutes.)
- Cool on a wire rack for 20 minutes, then refrigerate for at least 1 hour before slicing. Store covered in the fridge up to 7 days.
Notes
Nutritional Information (per serving):
Calories: 382, Total Carbs: 6g, Net Carbs: 1.9g, Fats: 35.4g, Protein: 9.2g
Calories: 382, Total Carbs: 6g, Net Carbs: 1.9g, Fats: 35.4g, Protein: 9.2g
