Did you know that basically everything in Colorado is called “mile high something something”? Ok, that’s not totally true, but it’s not all that uncommon either. Yes, Denver is the Mile High City, sitting at exactly 5,280 feet above sea level. As I type this post right now, I’m sitting in my dining room at 6,130 feet above sea level. Maybe I should call this recipe “Slightly Above Mile-High Keto Brownie Swirl Cake”…
Low-Carb Brownie Cake
This cake is a combination of a customer-favorite brownie that we used to make at Explorado Market, as well as a sweetened cheesecake-style filling swirled onto the top. It is absolutely decadent, very rich and filling, and a whopping 6g net carbs per serving (if you follow my recommendation to cut this recipe into 16 servings). If you cut it into 9 servings, you’re looking at closer to 8-10g net carbs per serving.
Whipped Cream Topped Keto Cake
While this brownie cake is perfectly delicious on it’s own, you can definitely fancy it up with a drizzle of melted chocolate (naturally, we use Explorado Market Chocolate Chips) and some LCHF Whipped Cream. I could eat whipped cream on basically anything. We make it a LOT around here.
Throw a cherry on top and you have got a perfectly adorable dessert fit for any occasion. I mean, just look at it. That’s a fancy looking dessert right there. The inside is (I’m sorry, there’s no other word) moist and slightly springy, not too dense and heavy. The perfect way to end a perfect meal.
Brownie Layer Ingredients
- 4 lg Eggs
- 1 1/2 cups Allulose
- 6 Tbsp Lakanto Golden Monkfruit sweetener
- 10 Tbsp Butter, melted
- 2 tsp Vanilla
- 1 1/2 cups Blanched Almond Flour
- 3/4 cup Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Redmond Salt
Cheesecake Layer Ingredients
Brownie Layer Directions
- Preheat oven to 350°F. Line an 8x8 baking pan (see notes) with parchment and lightly coat with butter or shortening. Set aside.
- Combine the eggs, allulose, and Lakanto in a large mixing bowl. Whisk to combine until smooth.
- Add in the melted butter and vanilla and continue whisking until fully incorporated and smooth.
- Add in the remaining dry ingredients and mix with a wooden spoon or silicone spatula (batter will be too thick for a whisk) until smooth.
- Pour brownie batter into the prepared baking pan. Set aside.
Cheesecake Layer Directions
- Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment (alternately, use a hand mixer and a large mixing bowl). Beat for 3-4 minutes at medium speed until smooth and fluffy.
- Reduce speed to low and add the Lakanto, salt, and vanilla.
- Once combined, add the eggs one at a time. Scrape the sides of the bowl and mix just a little bit longer (less than a minute).
- Gently pour the cheesecake mixture over the brownie batter and spread to cover the entire pan, all the way to the edges. Using a butter knife, swirl the cheesecake layer into the brownie layer, gently lifting some of the brownie layer up to the top.
- Bake in the preheated oven for 45-55 minutes, or until the center is mostly set.
- Remove from oven and let cool at least 30-45 minutes before attempting to slice.
- Slice into 16 pieces (macros will change if slicing into 9 pieces). This cake is rich and you'll likely be plenty satisfied with a smaller 2" square.
* You can use a larger pan, but your slices will not be as "mile high" and will require less baking time.
Nutrition Information:Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 252Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 110mgSodium: 256mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 3gProtein: 7g
Nutrition is calculated by a third party and may not be 100% accurate