Low Carb & Keto Cheesecake Brownies
These Keto Cheesecake Brownies are the most delicious invention ever. Each square is insanely chocolatey, rich, fudgy and perfectly paired with a creamy cheesecake filling.
Prep Time15 mins
Cook Time25 mins
Servings: 16 servings
Make the Keto Brownie Layer
Preheat the oven to 350F/ 175C and line an 8x8 inch baking pan with parchment paper.
Sift all the dry ingredients before using. This step will make any low carb recipe less grainy and gritty.
Add in a medium bowl the butter and dark chocolate. Microwave for about 30 seconds or until completely melted.
Add the almond flour, cocoa powder, erythritol, baking powder, and stir to combine.
In a large mixing bowl, crack the eggs and beat with an electric mixer for about 60 seconds. Pour in the butter and chocolate mixture and continue mixing for another minute.
Incorporate the dry ingredients with the wet ones until you get a creamy keto brownie butter that’s not very thick.
Transfer the brownie batter to the prepared pan and set aside.
Make the Keto Cheesecake Layer
Add the cream cheese and powdered erythritol to a clean bowl and cream with an electric mixer until fluffy and smooth. Add the egg and vanilla extract and mix until well incorporated.
Add the cheesecake cream over the brownie mixture in 6 dollops and swirl using a knife or a toothpick.
Bake for 25-30 minutes, or until the center is set but still jiggly. Keep an eye on the keto brownies cheesecake from the minute 15 as not ovens are the same. Let it cool down completely on a cooling rack.
Cut into 16 squares and serve.
Serving: 1keto brownies cheesecake square | Calories: 182kcal | Carbohydrates: 4g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 63mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 468IU | Calcium: 35mg | Iron: 1mg | Net Carbs: 3g