Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 16 Servings
I am so excited to share this recipe with you today! These Low Carb and Keto Cheesecake Brownies are not only delicious but very easy to make as well! In less than an hour, you can have the best treats to serve today! Try this recipe now and prepare to be amazed. Enjoy!
Ingredients:
Keto Brownie Layer
1/4 c cocoa powder
3/4 c erythritol powdered
10 tablespoons unsalted butter softened
1/2 teaspoon baking powder
3 ounces dark chocolate
1/2 c almond flour
3 Eggs at room temperature
Cheesecake Layer
1 Egg room temperature
1 teaspoon vanilla extract
¼ powdered sweetener
8 ounces cream cheese room temperature
Directions:
For the Keto Brownie Layer:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Line with parchment paper an 8×8-inch baking pan.
Sift the dry ingredients.
Add dark chocolate and butter into a heat-proof bowl. Place it inside the microwave and heat for 30 seconds.
Remove the bowl from the microwave, then stir the ingredients until well blended.
Add the erythritol, almond flour, baking powder, and cocoa powder. Whisk until well blended.
Add the cracked eggs into a large bowl. Beat until smooth.
Add the chocolate mixture, then stir until well blended.
Transfer the dry ingredients into the bowl with the wet ingredients, then stir until well mixed.
Move the batter into the prepared pan and spread it evenly.
For the Keto Cheesecake Layer:
In a mixing bowl, add powdered erythritol and cream cheese. Stir until well blended.
Add the vanilla extract and egg, then beat until well blended.
Spoon the cheesecake crema on top of the brownie, then swirl it around.
Place it inside the preheated oven and bake for about 30 minutes or until done.
Remove from the oven and allow it to rest for a few minutes at room temperature.
Slice into 16 even pieces.
Serve and enjoy!
Nutrition Facts:
Calories 180kcal Total Carbs 3g Net Carbs 2g Protein 4g Fat 18g Fiber 1.5g Sugar 1g
