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stack of chewy cheesecake keto blondies with berries

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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