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Jenna’s Keto Mini Brownie Cheesecakes



 Brownie Base

1/2 cup Kerry Gold Butter

3/4 cup Erythritol

2 oz No sugar added dark chocolate

2 eggs

1/4 cup Pecan Flour (I ground it myself from raw pecans) but you can also use Almond Flour

1/4 cup unsweetened Cocoa (I used this)

1 Tsp Bourbon Vanilla

Pinch of Himalayan pink salt

Cheesecake

16 oz Full Fat Cream Cheese

1/4 cup Heavy Cream

1/2  cup  Erythritol

2 eggs

1/2 tsp Bourbon Vanilla

Preheat oven to 325 F to bake brownie bases. Then lower to 300 to bake cheesecake portions.

Line Muffin tin with cupcake liners (the aluminum ones work well for releasing) lightly press 1/8 cup of brownie base into each cupcake liner. You may have a small amount left over. Bake brownie portion for 12 minutes. Remove and cool.

With a hand or stand mixer combine all cheesecake ingredients and beat till smooth. After brownie bases are baked and cooled fill muffin tin the rest of the way with the cheesecake mixture (should be about a 1/4 cup). I had about a half cup of cheesecake batter leftover that I just divided and baked by itself without the brownie base.

Bake for about 35 minutes or till edges are set and middle barely jiggles. Makes 12 Brownie cheesecakes.

Macros vary with brands used mine came to : net carbs-3.5g protein-4.3g fat-18g

This is one that I have and it’s still going strong after years of use!