Favorite Keto Cheesecake Brownies

Favorite Keto Cheesecake Brownies

Recipe by Jade
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal

Ingredients

  • For the brownies:
  • 8 tablespoons butter, melted

  • 3/4 cup Swerve granulated sugar substitute. (Erythritol only, no substitutions)

  • 1/3 cup unsweetened cocoa powder

  • 2 eggs, beaten

  • 1/2 teaspoon salt

  • 3/4 cup almond flour

  • For the cheesecake layer:
  • 4 ounces softened cream cheese

  • 3 tablespoon swerve sweetener (confectioners best here instead of granulated, but granulated will work if it is all you have)

  • 2 tablespoons heavy cream

  • 2 teaspoons vanilla extract

Directions

  • Preheat oven to 350 degrees.
  • Line an 8×8 baking pan with parchment paper and set aside.
  • In a mixing bowl combine the melted butter, Swerve sugar substitute, and cocoa powder until completely combined.
  • Mix in the eggs, stir well.
  • Add the almond flour and salt, stir well.
  • Mixture will be thick.
  • Spread the brownie mixture to all four corners of your baking pan, set aside.
  • In a blender or food processor add the cream cheese, swerve sugar substitute, heavy cream and vanilla extract and blend for 15 seconds, scrape down the edges and blend again.
  • Spoon the cheesecake mixture in lumps onto the brownie batter, and swirl.
  • Both the brownie and the cheesecake layer are quite thick, they will probably not create beautiful “swirls” but the thickness does create really great layers of sweet cheesecake and fudgy brownie.
  • Bake for 20 minutes or until a toothpick comes out clean.
  • Allow to cool and slice, store in the refrigerator.
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