I wasn’t really sure about a Valentine’s Day dessert post because I am really strict no sugar right now. By no sugar I mean no honey, no artificial sweetener, since I never have white sugar anyway. Since I haven’t posted a sweet recipe in quite some time, and have to give you all something other than Beachbody posts, as you can see I caved and made dessert lol.
As you all know, I do have several Paleo recipes on my website, but there are also a good amount of just low carb ones because of the dairy. I never drink milk…I can honestly say I haven’t had milk in years. I do drink unsweetened almond milk and eat cheese products. Most of the time it is a primal cheese…like Kerry Gold Cheddar. However, there is not really a cheesecake in the paleo primal world. I have seen items imitate cheese to make it, but that’s odd, and id rather just not eat it lol.
So, this one is a little different. I added some raw Italian Forest honey and a little powdered erythritol for the sweetness. The brownie bottom I used is very similar to my Whiskey Brownies, but no whiskey of course. If you do not want to use honey you don’t have to, you can use all erythritol, that’s up to you.
Anyway, I hope you all enjoy your Valentines Day! We have a 3 day (possibly 4 day) weekend so we might go to France! We will see how it plays out 🙂
2 ounces Unsweetened Baking Chocolate
1 stick Kerry Gold Butter
1 Tbsp Coffee Grounds
5 Eggs, separated
1/4 cup Raw Honey
3 Tbsp Powdered Erythritol
2 Tbsp Cocoa Powder
1 tsp Vanilla Extract
2 Tbsp Coconut Butter
3/4 cup Unsweetened Almond Milk
1/4 cup Coconut Flour
2 cups Almond Flour
1 tsp Baking Powder
1 tsp Baking Soda
24 oz Cream Cheese
1 cup Ricotta
1/4 cup Raw Honey
1/4 cup Powdered Erythritol
1/4 cup Sour Cream
2 Tbsp Buttermilk
1 tsp Vanilla Extract
1/2 cup blueberries
1/2 cup raspberries
First make the Brownie bottom
Preheat your oven to 350 degrees
Fill a small sauce pot 1/4 of the way with water and place a glass bowl on top. The bowl should not be touching the water. This will act as your double boiler if you don’t have one.
Add the stick of butter, baking chocolate and coffee grounds to the glass bowl and melt together.
While that is cooking, add your almond flour to a large bowl.
Add the 5 egg yolks to the almond flour with the honey, erythritol, cocoa powder, vanilla, coconut butter, almond milk, coconut flour, baking powder and baking soda.
By this time, the chocolate, butter, coffee mixture should be melted.
Strain the chocolate in a mesh sieve to remove the coffee grounds, then add to the rest of the brownie ingredients.
Mix together with a hand mixer until everything is combined.
Next, whisk your 5 egg whites until soft peaks form. Please do not over mix or it will start to turn lumpy.
Gently fold the egg whites into the brownie mix until the egg whites are no longer visible.
Pour the mixture into a spring form pan and spread it evenly across the bottom. Set aside and make your cheesecake top….
In a large bowl whisk together 3 eggs until fluffy and light in color.
Next add your cream cheese, sour cream, ricotta, buttermilk, vanilla, honey and erythritol.
Use your hand mixer and mix everything together so it resembles a thin batter.
Pour the cheesecake mix on top of your brownie mix in the spring form pan.
In a small sauce pan, add your chopped up blueberries, raspberries and strawberries. Cook for about 10 minutes, stirring occasionally.
Use a emulsion blender (or a small regular blender) to blend all the berries together into a sauce.
Strain the berries so you remove the seeds and are just left with the berry sauce.
Slowly pour a little sauce on top of the cheesecake, and take a toothpick and swirl it around to get your berry sauce decoration like in the photo.
Reserve the rest of the sauce to serve along side your brownie cheesecake.
Place the cheesecake into the oven for 45 to 50 minutes until cooked through the middle. It will jiggle a little bit, but you will be able to tell when it has become solid.
Remove from the oven and place in a window sill or cool place for 30 minutes, then you can remove the side of your spring form pan.
Let cool completely before you refrigerate. If you put it in the fridge too early, it will crack. As you can see in my photo lol. I let my heart shapes cool first, but I put the whole cheesecake in the fridge too early to get it out of the way and it cracked.
I know there are a lot of instructions, but it’s yummy 🙂
The recipe makes one 12″ brownie berry cheesecake.
Cut 15 slices into your cake.
Each slice has 7.24 net carbs