Comments on: Suuuper Fudgy Cheesecake Brownies 🍫 gluten free & keto

By: Angela Bellamy

Angela Bellamy — Fri, 25 Dec 2020 23:12:38 +0000

These are INCREDIBLE! One of my go to sweet treats.

By: Hellen

Hellen — Mon, 13 Jul 2020 07:48:34 +0000

In reply to Katie. I used Monk and it turned out perfect :)

By: Hellen

Hellen — Mon, 13 Jul 2020 07:44:42 +0000

Just made this AND have had 2 squares already as IT IS BLOODY DELICIOUS!!!
Just like a real brownie! no aftertaste, no almond mealy texture just a delicious fudgy, chocolatey, cakey, sweet brownie! THANK YOU FOR THE TIPS AND THE RECIPE!!! xxx

By: adrianna

adrianna — Fri, 10 Jul 2020 18:37:19 +0000

In reply to adrianna.

also didnt have the cocoa you had, i used ghiradelli cocoa powder and came out awesome, so i like how versatile these can be!

By: adrianna

adrianna — Fri, 10 Jul 2020 18:36:02 +0000

I have been trying to make keto recipes and nothing has really worked accept for cheesecake but thats not hard. I was hesitant to use swerve for this due to the cooling effect but, these came out extremely good. they taste like the real thing almost. i had them in the fridge for almost a week and a half and they are still super fudgy and just all around great. i made cookies before but they didn’t taste nearly as good as this. thank you so much for this recipe.

By: Lydia

Lydia — Fri, 19 Jun 2020 06:35:49 +0000

Hi Paola,

If I wanna make just the cheesecake without the brownies, can I use the graham crust recipe + the cheesecake portion of this recipe together? Do I need to double the cheesecake portion for 16 servings?

By: Laura Reeves

Laura Reeves — Sat, 16 May 2020 08:55:00 +0000

When you make the brownies do you cook them before you add the cheesecake layer? Or do you cook it all together?

By: Sean

Sean — Fri, 15 May 2020 08:35:19 +0000

Tried adapting this recipe into a Keto Friendly Brownie Cheesecake.. or rather cheesecake with a brownie crust. Simply cut the brownie recipe in half, add another 100g of cream cheese, 70g of sour cream, an extra egg, and up the erythritol in the cream cheese mixture to 100g. Simply make the brownie batter and spread it on the bottom of a lined springform pan- about 9 inch and add the cheesecake on top 🙂 If your brownie batter is too thick, you can thin it with some almond milk or heavy cream. Then bake at a 350 for 25 min, or 330F for about 30 min (if your oven has convection)

By: Mei

Mei — Sun, 10 May 2020 19:20:20 +0000

These recipe is Highly recommend. In the cheesecake layer I used 250g cream cheese ( as this is a full block) and instead of heavy cream I about 6 to 8 small Sugar free and lactose free French Vanilla coffee creamer( I just started keto diet and have problem with bloating using sweeteners. In the brownie component I used Julies Real Mix Brownie Drk Chocolate – 7 Oz and 2 table spoon of cocoa powder. I added in 1/2 cup thick cream also, then the almond flour to reach my desired thickness. The brownie mix is great in taste and chocolaty enough. Thanks for your recipe from someone who started keto and loves sweets. It is super great fun to make and gives a stunning result.

By: Angie

Angie — Mon, 13 Apr 2020 01:14:44 +0000

In reply to Misty. Yummmmm. I added some vanilla coffee creamer and MCT oil to the brownies because I felt they were too thick and wanted a milk chocolate taste. And I made them in cup cake tins. So. Stinking. Good. In and out in 15 min. Thanks so much for posting.