For the brownie layer
1/2 cup (1 stick) unsalted butter, plus additional for greasing the pan
2 ounces unsweetened chocolate
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
pinch of salt
2 large eggs
3/4 cup low-carb granulated sweetener (such as Swerve)
1/2 teaspoon vanilla extract
For the cheesecake layer
16 ounces cream cheese, at room temperature
2 large eggs
1/2 cup low-carb granulated sweetener (such as Swerve)
1/4 cup heavy (whipping) cream
1 teaspoon vanilla extract
To make the brownie layer, preheat the oven to 325 degrees F. Grease a 9-inch springform pan with butter.
Put the butter and chocolate in a microwave-safe dish and heat on 50 percent power in 30-second increments, stirring after each, until melted and smooth.
In a small bowl, combine the almond flour, cocoa powder and salt.
In a large bowl using an electric mixer, beat together the eggs, sweetener and vanilla.
Add the dry ingredient mixture and the melted butter and chocolate and stir to mix well.
Transfer the brownie mixture to the pan and bake for 15 to 18 minutes, until partially set but still jiggly in the center.
Remove from the oven and reduce the oven temperature to 300 degrees F. Let the brownie layer cool while you make the cheesecake layer.
In a large mixing bowl, beat the cream cheese until it is fluffy.
Add the eggs, sweetener, cream, and vanilla and beat until smooth and thoroughly combined.
Pour the filling over the brownie mixture in the pan and place the pan on a baking sheet. Bake for 40 to 50 minutes, just until almost completely set.
Remove the cheesecake from the oven and let cool to room temperature on a wire rack. Refrigerate overnight and serve chilled.
Pro-tip: Top with chocolate ganache
