Keto Cheesecake Brownies are the hardest temptation to resist on any dessert table. An incredibly fudgy low carb brownie is paired with tangy swirls of creamy cheesecake.
A fudgy chocolate brownie layer topped with a creamy cheesecake filling makes this the king of all desserts. It is easy to make cheesecake brownies. Just make the brownie batter spread it in the pan, then make the cheesecake batter and swirl it in. Bake and you get the best of both worlds. Creamy cheesecake and fudgy brownies. Do not over bake it. You’ll be better off with a slightly under-cooked brownie, versus an over-cooked, dried out brownie any day. Timing might just be the most important rule when making any type of brownie, so you don’t end up with a dry and crumbly mess. These easy cheesecake brownies will be completely satisfying so one is all you’ll need to feel content.
Keto Cheesecake Brownies Recipe
Ingredients:
Brownie
- 1 cup ground almonds
- 1/2 tsp baking powder
- 3/4 cup erthyritol
- 1 cup butter
- 75 g chocolate (high in cocoa)
- 1/3 cup cocoa powder
- 4 eggs (at room temperature)
- 2 tsp vanilla extract
Cheesecake Topping
- 2 x 8 oz cream cheese
- 2 eggs (at room temperature)
- 1/4 cup erthyritol
- 1 tsp vanilla extract
- 50 g melted chocolate
Preparation:
Preheat the oven to 375 F degrees. Line a square baking tin with grease proof paper. First mix the brownie ingredients in a bowl. Melt the butter and chocolate in a bowl over simmering water. Remove from the heat and cool for 5 minutes. With a whisk, (or mixer) add the eggs, one at a time. Add the vanilla extract. Add the dry ingredients and mix thoroughly. Spread the mixture in the tin evenly.
Mix the cheesecake mixture. In a bowl, beat the cream cheese mixture with an electric whisk until smooth. Add the vanilla extract and erthyritol and beat well. Add the eggs, one at a time. Put half the mixture in another bowl and add the melted chocolate. Mix well. Place the cheesecake mixture over the brownie base in an uneven distribution of the vanilla and chocolate cheesecake mixture. Swirl the chocolate and vanilla mixture lightly together. Bake in the oven for 30 minutes. Remove from the oven and allow to cool to room temperature before placing in the refrigerator. Refrigerate 12 hours at least before cutting and serving.
Nutrition Facts:
Amount per Serving (1 square)
- Calories 499
- Fat 25 g
- Protein 11 g
- Total Carbs 12 g
- Fibre 4 g
- Net Carbs 8 g
