Description
Delicious keto-friendly cheesecake brownies that are rich and satisfying.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1 egg yolk
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, erythritol, melted butter, eggs, and vanilla.
- Spread the brownie mixture in a greased baking dish.
- In another bowl, beat cream cheese, powdered erythritol, and egg yolk until smooth.
- Pour the cream cheese mixture over the brownie layer.
- Swirl gently with a knife to create a marbled effect.
- Bake for 25-30 minutes or until set.
- Let cool before slicing into squares.
Notes
- Store in the refrigerator for up to a week.
- These brownies can be frozen for later use.
- Adjust sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Keto Cheesecake Brownies