Keto Cheesecake Brownies 🍫🍰
Ingredients:

For the Brownie Layer:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup keto-friendly sweetener (such as erythritol or monk fruit)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar-free dark chocolate chips (optional)

For the Cheesecake Layer:

  • 8 oz cream cheese, softened
  • 1/4 cup keto-friendly sweetener (erythritol or monk fruit)
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions:

1. Preheat Oven:

  • Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper for easy removal.

2. Prepare the Brownie Layer:

  • Melt the butter in a saucepan or microwave-safe bowl.
  • In a large bowl, whisk together the melted butter, keto-friendly sweetener, eggs, and vanilla extract until smooth.
  • In a separate bowl, mix the dry ingredients: almond flour, cocoa powder, baking powder, and salt.
  • Combine the wet and dry ingredients, stirring until a smooth brownie batter forms. If using, fold in the sugar-free chocolate chips.
  • Pour the brownie batter into the prepared baking pan, reserving about 1/4 cup of the batter to swirl on top later.

3. Prepare the Cheesecake Layer:

  • In a medium bowl, beat the softened cream cheese with the sweetener, egg, and vanilla extract until smooth and creamy.
  • Spread the cheesecake mixture evenly over the brownie layer in the baking pan.

4. Swirl the Brownie and Cheesecake Layers:

  • Take the reserved brownie batter and dollop small amounts on top of the cheesecake layer.
  • Using a toothpick or knife, swirl the brownie and cheesecake layers together to create a marbled effect.

5. Bake:

  • Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).
  • Let the brownies cool completely before slicing.

6. Serve:

  • Once cooled, slice into squares and enjoy! Store leftovers in the refrigerator for up to 5 days.

Nutritional Information (Per Serving, makes 12 servings):

  • Calories: ~180
  • Fat: ~16g
  • Protein: ~4g
  • Net Carbs: ~3g

Note: Nutritional values may vary slightly depending on the brands and quantities of the ingredients used.

Tips:

  1. Sweetener: Use keto-friendly sweeteners like erythritol, monk fruit, or stevia. Adjust sweetness to taste.
  2. Texture: For fudgier brownies, slightly underbake them and let them firm up as they cool.
  3. Storage: Keep these brownies in the fridge to maintain the creamy cheesecake layer’s texture.
  4. Customization: You can add chopped nuts or sugar-free chocolate chips to the brownie batter for extra texture.

Benefits:

  • Low Carb: With just 3g of net carbs per serving, these brownies fit perfectly into a keto diet.
  • Rich in Healthy Fats: The butter, cream cheese, and almond flour provide a good dose of healthy fats to keep you satisfied.
  • Deliciously Satiating: A combination of chocolate and creamy cheesecake makes this dessert indulgent without spiking your blood sugar.

Enjoy these Keto Cheesecake Brownies whenever you need a low-carb, guilt-free treat!