Leave a Comment / Desserts / By Darius Pittman
These chewy white chocolate berry cheesecake keto blondies are to die for! Sugar-free, low carb and keto friendly you get a taste of keto cheesecake along with the taste of a chewy blondie to go!
So I am in love with these!
They were inspired by a special collaboration on YouTube which I will add the video later. I’ve wanted to do a keto blondie recipe for a while now. Yet, I was unsure which route I’d choose.
I am not a huge fan of the plain Jane recipes but I understand their purpose. Recently, I created some keto brownies and while working on a recipe to upgrade those cheesecake came to mind.
Now, cheesecake is easily the best keto dessert recipes especially for beginners. Not too sure if it’s the high fat in dairy or what but those are always the most adaptable when it comes to the switch to the dark side.
Let’s dive in a little because not only are these cheesecake but they are chewy as well!
I wonder how did I pull that off?
Chewy Keto Blondies?
How did they get chewy? Gelatin powder!
Adding simply two tablespoons gave these bad boys the classic chew we associate with blondies. I didn’t add anything to allow it to rise. In order for the recipe to maintain its density along with chewiness brown sugar normally provides.
Topped off with a cream cheese and ricotta keto cheesecake layer. Adding the ricotta over the standard sour cream was a win. It adds a bit of a sweetness to it. You don’t get the standard “tang” of cheesecake but the difference is something special.
The berries you choose are up to you. Here I went with strawberries but raspberries are great option as well.
The options are on you!
For the white chocolate in keto we use cacao butter. It’s the fat from cocoa in short. It has a nice mild buttery taste very similar to unsweetened white chocolate.
Inside the keto blondies it transforms the taste of the standard almond, coconut flour mix. I would not skip this step. Cacao butter isn’t too expensive and you won’t use it anywhere near as much as standard cocoa.
Macro
per blondie without berries, makes 9
Fat 28g
Net carb 3g
Protein 9g
Chewy White Chocolate Berry Cheesecake Keto Blondies (Low Carb, Sugar Free, Gluten Free)
These chewy white chocolate berry cheesecake keto blondies are to die for! Sugar-free, low carb and keto friendly you get a taste of keto cheesecake along with the taste of a chewy blondie to go!
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Servings 9 pieces
Ingredients
- 1 1/4 cup blanched almond flour
- 1/4 cup Coconut flour
- 2 tablespoon beef gelatin powder
- 1/4 teaspoon Salt
- 1/2 cup granulated sweetener
- 1/2 cup cacoa butter
- 4 tablespoon Unsalted Butter
- 2 large Eggs
- 1 teaspoon Liquid stevia
- 4 ounces Cream Cheese
- 2 tablespoon whole milk ricotta cheese
- 3 tablespoons Powdered sweetener
- 1/4 teaspoon Liquid stevia
- 1 large Egg
- 1/2 cup berries of choice
Instructions
Bring cream cheese to room temperature. Melt cacao butter*(see below) and butter. Slice berries if using them and preheat oven to 300ºF
Bring cream cheese to room temperature. Melt cacao butter*(see below) and butter. Slice berries if using them and preheat oven to 300ºF
grab cooled cacao butter and unsalted butter then mix in 2 eggs and stevia
combine dry and wet. Mix will be on the thicker side than thin
spread in a 9x9 baking pan that has been oiled or lined with parchment paper
beat cream cheese and ricotta cheese together. Add in powdered sweetener and stevia. Beat in 1 egg. After cheese is done you can add in your slice berries if you choose. I didn't add too many due to wanting to have a little contrast in my bites
Bake for about 30 minutes watching for the cheesecake topping to firm up and brown around the edges. The toothpick test is difficult here because even if the cheesecake is done some will come off. So my best advice is you will notice a difference in the appearance of the layer it will be solid all the way across not wet looking and loose as it did when placed in the oven
Allow to cool 40 minutes to an hour to allow the cheesecake topping to set
Notes
* Melt cacao butter by placing in the microwave at 30 sec intervals as regular chocolate. When most is melted remove because due to the temperature the last bit will melt before it even starts to cool. DO NOT add your eggs to hot butter and cacao butter let it cool first
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