“Turn low carb brownies into something special by swirling in a cream cheese mixture on top. These gluten free, keto cheesecake brownies are a delicious treat. ” Low Carb Cheesecake Brownies – You must try this recipe.
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- 1 stick unsalted butter melted
- 1/4 cup low carb sweetener or Swerve sweetener
- 3/4 teaspoon SweetLeaf stevia drops
- 1/2 teaspoon monk fruit liquid extract
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 2 large eggs
- 1/2 cup almond flour
- 3 tablespoons coconut flour
- 8 ounces cream cheese
- 3 tablespoons low carb sweetener or Swerve sweetener
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- Preheat oven to 350°F. Grease 8×8 baking pan or line with parchment paper.
- In large bowl, combine the butter, sweeteners, cocoa, vanillia extract, and salt until well combined.
- Whisk in the eggs then fold in the flours.
- Reserve about 1/4 cup of batter. Spread remaining batter into prepared pan.
- Beat together the cream cheese, sweetener, vanilla, and egg yolk until well blended.
- Spread cream cheese mixture evenly over brownie layer.
- Drop reserved brownie batter over cheesecake layer..
- Swirl in with a knife.
- Bake for about 30 minutes then transfer to a rack to cool.
- If needed, the reserved brownie batter can be thinned with some almond milk (or other low carb milk) to make it easier to swirl in.
- Nutrition per serving: 3.1g erythritol, 1.4g net carbs
Per Serving: 142 calories; 13.7 g fat; 5.8 g carbohydrates; 3.3 g protein.
Recipe by: Kiro, Photo Credit: James B. (flickr)
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