Prep time: 15 mins | Cook Time: 25 mins | Yields: 16 servings
Enjoy these cheesecake brownies without the guilt with this easy low carb and keto recipe. Same goodness with a rich, chocolatey, fudgy cake with a delicious creamy cheesecake filling!
Keto Brownie Layer:
10 tablespoons unsalted butter softened
1/2 c. almond flour
3 ounces dark chocolate
3 Eggs at room temperature
1/4 c. cocoa powder
1/2 teaspoon baking powder
3/4 c. erythritol powdered
1 Egg at room temperature
8 ounces cream cheese room temperature
1 teaspoon vanilla extract
¼ powdered sweetener
How to make Low Carb and Keto Cheesecake Brownies
Keto Brownie Layer:
Step 1: Prepare the oven. Preheat it to 350 degrees F, or 175 degrees C. Using parchment paper, line an 8 x 8-inch baking pan.
Step 2: Before using, sift all the dry ingredients.
Step 3: Add the butter and dark chocolate to a medium bowl. Heat in the microwave for about 30 seconds until completely melted. Then, add in the almond flour, cocoa powder, erythritol, and baking powder. Stir well until blended.
Step 4: Crack the eggs in a large mixing bowl. Beat using an electric mixer for about 60 seconds. Add the butter and chocolate mixture and keep mixing for another minute.
Step 5: To the wet ingredients, add the dry ingredients. Mix well until creamy but not very thick.
Step 6: To the prepared pan, pour the brownie batter and set it aside.
Keto Cheesecake Layer:
Step 7: In a clean bowl, cream the cream cheese and powdered erythritol using an electric mixer until fluffy and smooth. Then, add in the egg and vanilla. Stir well until blended.
Step 8: Over the brownie mixture, add the cheesecake cream in 6 dollops and swirl with a toothpick or knife.
Step 9: Place in the preheated oven and bake for about 25 to 30 minutes or until the middle of the brownie is set but still jiggly. Remove from the oven when done and allow it to cool fully on a cooling rack before slicing into 16 squares.
Calories180kcal, Total Carbs3g, Net Carbs2g, Protein4g, Fat18g, Fiber1.5g, Sugar1g