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Chocolate Toffee Cheesecake Brownie

Prep Time15

Cook Time30

Total Time45

Course: Desserts

Keyword: Chocolate Toffee

Servings: 9 brownies

Calories: 241.4kcal

Author: Amy Kim

Ingredients

CHOCOLATE TOFFEE BROWNIE

1/2 cup butter
2 eggs
1/4 cup granular sweetener
1 serving Chocolate Toffee Keto Chow (or 1 scoop)
1/4 cup unsweetened vanilla almond milk
1/4 cup Lily's Chocolate Chips

CHEESECAKE

8 oz cream cheese
1 egg
1/2 tsp vanilla
2 tbsp granular sweetener
1/4 tsp lemon juice

Instructions

Using a mixer, blend butter, eggs, and sweetener together until well mixed. Turn speed to low and add Keto Chow. Add almond milk and blend well. Mix in Chocolate Chips.
Place half the brownie mixture on the bottom of the 8x8" greased pan.
Place cream cheese in a bowl and stir/mix until smooth and creamy texture. Add all remaining ingredients together and stir/mix until smooth. Room temperature cream cheese works best.
Pour cheesecake mixture on top of brownie. Then dollop the left over brownie mixture on top of cheesecake. I used a knife to blend together slightly by going back and forth one direction 6-8 times then 6-8 times in at a 90 degree turn (think T shape). Bake at 350 for 30 to 35 minutes. Best a little undercooked. Even better the next day.

Photos by Sarah DeYoung

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By Lori Allred|2021-02-02T10:03:56-07:00June 12th, 2020|Categories: Recipes|Tags: keto chow recipe, community recipe, brownies, Chocolate Toffee, keto brownies, amy kim|2 Comments

Holiday Recipe Challenge: Paula Schmitt’s Coffee Shop Quadruple Chocolate Espresso Brownies
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Holiday Recipe Challenge: Paula Schmitt’s Coffee Shop Quadruple Chocolate Espresso Brownies

Recipes, Keto Chow Recipes

Holiday Recipe Challenge: Paula Schmitt’s Coffee Shop Quadruple Chocolate Espresso Brownies

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1 from 1 vote

Coffee Shop Quadruple Chocolate Espresso Brownies

My favorite indulgence used to be a rich decadent espresso brownie with a latte. These brownies are all that and more!

Prep Time45

Total Time45

Course: Desserts

Keyword: Chocolate, Mocha

Servings: 25 servings

Calories: 118.95kcal

Author: Paula Schmitt

Ingredients

4 oz unsweetened chocolate chopped
3/4 cup sugar free chocolate chips
1/2 cup butter cut into quarters
1/4 cup cocoa powder
1 tbsp fresh finely ground coffee (or espresso) or substitute instant coffee powder
1 serving Chocolate Keto Chow (or Mocha Keto Chow) (or 1 scoop)
1/2 cup finely ground blanched almond flour
3 large eggs
1 cup granulated allulose
2 tsp vanilla extract
1/2 tsp salt
powdered Swerve for dusting finished brownies

Instructions

Preheat oven to 325 degrees. Line a 9-inch square baking pan with foil. Spray the foil with nonstick cooking spray.
In a medium microwave safe bowl, melt the unsweetened chocolate, 1/2 cup of sugar free chocolate chips, and butter in 30-second increments, stirring occasionally until the mixture is smooth and the chocolate is fully melted. Whisk in the cocoa and espresso grounds until smooth. Set aside to cool slightly.
Combine the almond flour and Chocolate or Mocha Keto Chow in a bowl. Whisk to combine and break apart any large clumps. Set aside.
Whisk together the eggs, allulose, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour mixture with a rubber spatula until just combined. Stir in the remaining 1/4 cup chocolate chips.
Pour the mixture into the prepared pan, spread into corners, and level the surface with a rubber spatula. Bake until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 32 minutes.
Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan using the foil overhang. Cut into squares, dust with powdered swerve, and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.) Brownies are best when warmed up before serving.

Notes

Photo of completed Coffee Shop Quadruple Espresso Brownies

If you don't like espresso, cut it out of the recipe.

Variations:

Extra coffee brownies: Use 1 scoop of Mocha Keto Chow in place of Chocolate.

Mint brownies: Omit espresso, and use 1 scoop of Chocolate Mint Keto Chow instead of Chocolate Keto Chow, and add 1/2 tsp of mint extract.

Photos by Sarah DeYoung Photography

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By Shanelle Sorensen|2021-02-03T09:53:43-07:00April 17th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: community recipe, brownies|2 Comments

Keto Chow Chocolate Toffee Walnut Brownie Bark
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Keto Chow Chocolate Toffee Walnut Brownie Bark

Recipes, Keto Chow Recipes, Community Submissions

Keto Chow Chocolate Toffee Walnut Brownie Bark

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5 from 1 vote

Keto Chocolate Toffee Walnut Brownie Bark

This recipe was created by Joshua Gudim and made the TOP 3 Sweet Recipes for our 2019 Recipe Challenge. We tested it out and loved how simply full of flavor these were and how easily they could be customized to personal taste!

Prep Time20

Cook Time20

Total Time40

Course: Desserts

Keyword: Chocolate Toffee, Keto Chow, Keto Chow Community Recipe

Servings: 16 brownies

Calories: 77.2kcal

Author: Chris

Ingredients

1/2 cup almond flour
1 serving Chocolate Toffee Keto Chow (or 1 scoop)
1/2 tsp baking powder
1/4 tsp salt
2 large egg whites
3/4 cup Swerve sweetener
3 tbsp cocoa powder
1/4 cup melted butter/ghee
1 tbsp cream
1/2 tsp pure vanilla extract
1/3 cups walnuts

Instructions

Preheat oven to 325 degrees and grease your baking pan with a thin amount of ghee or butter.
In a small bowl, whisk together Keto Chow, almond flour, baking powder and salt,
In a large bowl, beat egg whites until frothy. Beat in sweetener and cocoa powder until smooth. Then beat in melted butter, cream and vanilla.
Beat in the almond flour mixture until well combined. This will get thick so I recommend changing to a fork instead of a whisk.
Spread batter onto greased pan into a thin layer.
Sprinkle crushed walnuts on top and press into the batter gently.
Bake 18 minutes, until puffed and set. Remove from oven, turn oven off and let cool 15 minutes.
Use a sharp knife or pizza wheel to cut into squares, but don't separate. Return to warm oven for 5 to 10 minutes to crisp up slightly.
Remove, let cool and break into squares.

Photos by Photography by Lindsay

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By Chris|2021-02-02T10:07:22-07:00August 24th, 2019|Categories: Recipes, Keto Chow Recipes, Community Submissions|Tags: keto chow recipe, community recipe, brownies, recipe challenge, Chocolate Toffee, brownie|3 Comments

Keto Chocolate Toffee Brownies
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Keto Chocolate Toffee Brownies

Recipes, Keto Chow Recipes

Keto Chocolate Toffee Brownies

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Keto Chocolate Toffee Brownies

Prep Time10

Cook Time20

Total Time30

Course: Desserts

Keyword: Amanda Balle, Chocolate Toffee, Keto Chow

Servings: 12 brownies

Calories: 119.9kcal

Author: Amanda

Ingredients

Chocolate toffee brownies

1/2 cup softened unsalted butter
2 large room temp eggs
1/4 cup granulated erythritol like Swerve
1/4 cup unsweetened cocoa
1 serving Chocolate Toffee Keto Chow (or 1 scoop)

Chocolate toffee drizzle

2 Tbsp unsalted butter
2 Tbsp sugar free chocolate chips

Instructions

Cream together butter, eggs, and erythritol.
Add cocoa and Keto Chow and mix well.
Add to an 8X8 pan lined with parchment and grease.
Bake on 350 degrees for 20 minutes.

Topping

While brownies are baking, melt butter over medium high heat.
Once boiling stir frequently until it turns amber to make brown butter.
Remove from the heat and add chocolate chips.
Stir until the chips melt completely.
Cool chocolate toffee sauce in the fridge for 5 to 10 minutes and then drizzle over brownies and let it set for about 30 minutes, you can refrigerate to set the toffee chocolate sauce faster if you wish.