by Gail Bowman
I promised some more Ketogenic recipes. I adapted this Brownie recipe from this website. This recipe comes out for me every time and it is fabulous. I am a really bad cook and I have successfully served this to guests and they loved it!
The carbs in it come from Erythritol. Erythritol is a sugar alcohol. While sugar alcohols have several advantages such containing almost no calories, not causing a spike in blood sugar and not causing tooth decay, they also have a few disadvantages. Erythritol can cause side effects such as diarrhea, headache, and stomachache in some people when consumed in large doses. I have found that my body has become tolerant of the erythritol and it tastes like sugar when used in cooking. I am after the zero glucose spike in the blood, so it is a good choice for us.
I am using cashew flour because I find that my bladder likes it and my bladder doesn’t like the almond flour. (Just saying.) I am using goat dairy and coconut cream because my system likes the goat dairy better than cow. You could substitute the chevre for cream cheese, the goat yogurt for cow yogurt and the coconut cream for cow cream.
½ cup butter
½ cup almond or cashew flour (I prefer the cashew)
¼ cup cocoa powder (I use Raw Cacao)
2 large eggs
¾ cup Swerve Sweetener or granulated erythritol
¼ tsp vanilla
8 oz chevre soft goat cheese or cream cheese, softened
8 oz plain yogurt, drained in a fine strainer for 30 minutes (8 oz after draining)
2 large eggs
½ cup Confectioners Swerve Sweetener or powdered erythritol
¼ cup coconut cream
½ tsp vanilla extract
For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. Wrap bottom of pan in foil, then butter it.
Melt butter .
In a small bowl, whisk together flour, cocoa powder, Swerve and salt.
In a large bowl, beat eggs and vanilla until smooth.
Beat in almond flour mixture with the egg and vanilla mixture, then add the butter. Beat until smooth.
Spread evenly over bottom of prepared pan. Bake 15 to 20 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.
For the filling, reduce oven temperature to 300F.
In a large bowl, beat chevre and yogurt 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 45 minutes. (I have found that the knife [when inserted in the cake about an inch from the sides] may still come out a little gooey sometimes, but it almost seems like no amount of cooking will fix it. The cheesecake comes out great when cooled anyway.) (Told you I was not a good cook!)
Remove from oven and let cool.
Cover with plastic wrap and refrigerate at least 3 hours.
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