Paleo Cheesecake Brownie
Indulge in the ultimate paleo dessert with this Paleo Cheesecake Brownie recipe, a decadent twist on a classic favorite! Featuring a rich, fudgy brownie base made from wholesome almond flour, cocoa powder, and coconut sugar, this treat is both gluten-free and refined sugar-free. Topped with a creamy coconut cream "cheesecake" layer sweetened with maple syrup and brightened by a hint of lemon juice, this dessert is the perfect balance of indulgence and healthfulness. Ready in under an hour, it’s ideal for satisfying your sweet tooth while staying aligned with paleo guidelines. Perfectly portioned for 12 servings, these brownies are a must-try for anyone craving a guilt-free, better-for-you treat. Whether for a dinner party, snack, or post-workout reward, this is a dessert that everyone will love—paleo or not!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup cocoa powder
- 0.75 cup coconut sugar
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 large eggs
- 0.333 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup coconut cream
- 0.25 cup maple syrup
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 325°F (160°C) and line an 8x8 inch baking pan with parchment paper.
In a medium mixing bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
In a separate bowl, beat 2 eggs, then add the melted coconut oil and vanilla extract. Mix until combined.
Slowly add the wet ingredients to the dry ingredients, stirring until the batter is smooth and well mixed.
Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
In a small bowl, combine the coconut cream, the remaining egg, maple syrup, and lemon juice. Mix until smooth to create the cheesecake layer.
Carefully pour the cheesecake mixture over the brownie batter in the pan, gently spreading it across the top.
Bake in the preheated oven for 30-35 minutes, or until the cheesecake layer is set and a toothpick inserted into the brownie layer comes out with just a few moist crumbs.
Remove from the oven and allow to cool completely in the pan before slicing into squares.
Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 405.2 g | 147% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 359.7 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 353 mg | 27% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
