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.
Frequently Asked Questions About Keto Cheesecake Brownies
Dollop the cheesecake batter over the brownie base, then drag a knife through in a single S-shape. Stirring more than that muddies the two layers into one color. Less movement gives a sharper marble.
Overbaking, or cooling too fast. Pull them when the center still has a slight wobble and let them come to room temperature on the counter before refrigerating. Cracks are cosmetic and do not affect texture.
111 calories per square across twelve. A conventional cheesecake brownie usually lands between 350 and 450, with the gap coming almost entirely from sugar and wheat flour.
