Keto Cheesecake Brownies
Indulge in these rich and creamy Keto Cheesecake Brownies, perfect for satisfying your sweet tooth while staying in ketosis. Made with almond flour, cream cheese, and a sugar substitute, these brownies are low in carbs, high in healthy fats, and gluten-free.
Equipment
- Mixing bowls
- Hand mixer
- 8x8 inch baking pan
- Parchment paper
- Spatula
Ingredients
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup powdered sweetener of your choice
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup melted grass-fed butter
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz cream cheese softened
- 1/4 cup powdered sweetener of your choice
- 1 large egg yolk
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- In a mixing bowl, combine the almond flour, cocoa powder, 1/4 cup powdered sweetener, baking powder, and salt.
- In another bowl, whisk together the melted butter, 2 large eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- In a separate bowl, beat the cream cheese, 1/4 cup powdered sweetener, and egg yolk until smooth and creamy.
- Dollop the cream cheese mixture over the brownie batter and swirl with a knife to create a marbled effect.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool completely in the pan before cutting into squares and serving.
