Posted by These Keto cheesecake swirled brownies are a perfect choice for when you can’t decide between a cheesecake or brownie but it needs to be low in carbs and keto-friendly.
DURATION
Prep Time: 10 Minutes | Cook Time: 25 Minutes | Total Time: 35 Minutes | Yield: 12
INGREDIENTS
Keto Brownie Batter
- 4 ounces of baking chocolate, unsweetened
- 3/4 cup of unsalted butter (12 tablespoons)
- 1 1/4 cups of granulated sugar substitute
- 3 eggs , room temperature
- 1 cup of finely milled almond flour (I measure then sift my almond flour)
- 1 teaspoon of baking powder
- ¼ teaspoon of sea salt
- 1 teaspoon of vanilla extract
Keto Cheesecake Swirl
- 8 ounces of cream cheese (room temperature)
- ¼ cup of granulated sugar substitute
- 1 egg
- 1 teaspoon of vanilla extract
INSTRUCTIONS
Keto Brownie Layer
- Pre-heat oven to 350 degrees line both the bottom and sides of an 8×8 square pan with parchement paper. This will make it easier to lift out of the pan once baked.
- Melt the baking chocolate and butter either in a double boiler. Or in a microwave in increments of 30 seconds until fully melted. Stir well and allow to cool for 5 minutes.
- In a medium-sized bowl add the granulated sugar substitute, and pour the butter chocolate/mixture and whisk until fully combined.
- Stir in the vanilla extract.
- Mix in the eggs one at a time and combine well.
- Next add the vanilla extract and combine the batter.
- You want make sure that the batter is smooth and that the sweetener has fully disolved into the mixture.
- Add the sifted almond flour, baking powder and salt and whisk until fully blended but being careful not to overmix to ensure they are fudgy and not cakey.
- Spread 2/3 of the batter into the 8×8 baking pan and proceed to make the cheesecake layer.
Keto Cheesecake Layer
- To make the cheesecake layer, simply mix the cream cheese, sugar substitute, egg and vanilla extract until fully combined using an electric mixer.
- Pour the cheesecake swirl to the top of the brownie batter followed by spoonfuls of the remaining brownie mix.
- Next with a knife swirl the two batters together.
- Bake in a pre-heated oven for about for 15-25 minutes, or until the center is just set but still is able to jiggle. Check for this constancy at the 15 minute mark and add more time if needed.
- Allow to fully cool on baking rack. Using the sides of the parchment paper lift your brownies and cut into even squares.
- For even clean edges when slicing, place your brownies in a refrigerator until cool prior to cutting.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
NUTRITION INFORMATION
Yield: 12 | Serving Size: 1
Amount Per Serving: Calories: 312 | Total Fat: 32.7g | Saturated Fat: 19.5g | Cholesterol: 126mg | Sodium: 255mg | Carbohydrates: 4.8g | Net Carbohydrates: 3.2g | Fiber: 1.6g | Sugar: 0.3g | Protein: 5.1g
