Welp, I made four dozen of these, and they kind of disappeared in one night. I'm glad I managed to remember to take a picture before we ate the last two! I made them for Q's birthday and even the non-diety people enjoyed them. It was such a blast to have Isilzha over and NanoNuki in town again.
BROWNIE BASE
1/2 cup Butter (one stick)
2 oz unsweetened baking chocolate
1 cup almond meal1/4 cup unsweetened cocoa powder
pinch salt
3/4 cup Splenda
2 tbsp vanilla
2 large eggs
1/4 cup chopped nuts (optional)
Melt butter and chocolate in 30 second microwave bursts, or over a water bath. Mix in all the powders and vanilla, then the eggs once the butter has cooled down enough to not cook them. Spoon in to mini cupcake tins and flatten down to fill base. Bake for 5 minutes at 325F.
CHEESECAKE FILLING
1 lb full fat cream cheese (two standard 8 oz boxes)
1/2 cup Splenda
1/4 cup heavy cream
1 tbsp vanilla
2 large eggs
1/4 cup cinnamon (optional)
Beat all together until fluffy and spoon into the prebaked brownie cups. Bake for 15 minutes at 300F. Stick in fridge to set, or as long as you can tolerate not burning yourself.
The original recipe from All Day I Dream About Food is written for a 9" buttered springform pan, but cupcakes are always more entertaining ^_^ My other big change was to add the cinnamon. Of course, this is completely optional, but it made them divine. And since there is never enough cinnamon for Dan, he made a fantastic sauce to bathe them in.
CINNAMON SAUCE
1/2 cup melted butter
1 tbsp cocoa powder
1 cup Splenda
1 cup cinnamon
Next time I really want to try and make this caramel sauce from Blondie's Paleo and Keto Journey. I am such a sucker for caramel!
