Meatless Monday

Low Carb, Gluten-Free Brownie/Cheesecake

This deliciously decadent cheesecake is (almost) guilt-free in that it contains low-fat cream cheese, almond meal instead of wheat, and is low in sugar. The pictures shown are for a mini-version. The recipe below will make a full-sized cheesecake. This recipe is largely based on the recipe found online here, but with real sugar i.s.o. sweetener.


Brownie bottom

  • 1/2 cup of butter
  • 2 oz bittersweet chocolate chips
  • 1/2 cup almond flour or meal
  • 1/4 cup cocoa powder
  • pinch salt
  • 2 large eggs
  • 1/2 cup sugar (if you’re into bitter chocolate this is enough, the original recipe however calls for 3/4 cup sweetener/sugar)
  • 1/4 tsp vanilla extract


  • 1 lb of Neufchâtel cheese (1/3 less fat that regular cream cheese)
  • 2 large eggs
  • 1/2 cup sugar (again, you can do less if you would like it less sweet)
  • 1/4 cup whipping cream
  • 1/2 tsp vanilla extract



  1. Preheat the oven to 325 degrees F and butter a 9-inch springform pan. Cover the bottom of the pan in parchment paper.
  2. Melt the butter and chocolate.
  3. Whisk the almond flour, cocoa powder and salt in a bowl.
  4. In second bowl, beat the eggs, sugar and vanilla until smooth.
  5. Beat in the flour mixture and the melted butter and chocolate.
  6. Spread the brownie batter evenly in the pan. Bake for 15 minutes and remove the pan from the oven.
  7. Lower the oven temperature to 300 degrees F.
  8. Beat the cheese until smooth and add the eggs, sugar, vanilla and cream.
  9. Pour the filling over the brownie base and bake for 35 to 40 minutes until the center is set but still a bit jiggly.
  10. Allow to cool before attempting to remove the sides of the pan. Refrigerate covered for at least 3 hours.

Note, the cheesecake tastes even better on Day 2. Patience is a virtue…




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