Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together brownie mix, 1 egg and water. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Bake cheesecake for 40 minutes.
This Low Carb Cheesecake with a sugar free chocolate brownie crust is the perfect keto dessert for holiday and summer parties, barbecues, and potlucks. It’s deliciously rich, creamy and made with simple gluten free ingredients with a chocolate ganache and whipped cream topping.
Bake the low carb brownie cheesecake bars for 45 minutes, until they are almost set but still slightly jiggly, like a custard or a cheesecake. Cool. Allow the bars to set and cool completely before cutting. Can I use a different sweetener? These low carb brownie cheesecake turn out best with a powdered sweetener.
So not only are keto cream cheese brownies guilt-free, but they even provide a little health boost! Win-win. Second, dark chocolate is not quite as sweet as milk chocolate. I find the longer I eat low sugar and low carb, the less sweetness I need in my treats.