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Heavenly Cheesecake Brownies

Heavenly Cheesecake Brownies
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A decadent fusion of fudgy keto brownie and creamy cheesecake, swirled together for a stunning low-carb dessert.

Ingredients

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1 cup almond flour
1/3 cup cocoa powder
1/2 cup erythritol (for brownie batter)
1/2 cup butter (melted)
2 large eggs (for brownie batter)
1 tsp vanilla extract (for brownie batter)
8 oz cream cheese (softened)
1/4 cup erythritol (for cheesecake mixture)
1 large egg (for cheesecake mixture)
1/2 tsp vanilla extract (for cheesecake mixture)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  2. In a bowl, combine almond flour, cocoa powder, and erythritol. Stir until well blended.
  3. Add melted butter, eggs, and vanilla extract to the dry mixture. Mix until smooth.
  4. Spread the brownie batter evenly into the prepared pan.
  5. In another bowl, beat cream cheese, erythritol, egg, and vanilla extract until creamy.
  6. Pour the cheesecake mixture over the brownie batter, and swirl with a knife for marbling.
  7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  8. Allow the brownies to cool completely before slicing into portions.

Notes

  • Ensure cream cheese is fully softened for a smooth layer.
  • Do not over-swirl the layers to maintain distinct marbling.
  • Cooling completely is crucial for clean slicing.
  • Store in refrigerator for up to 5 days.

Nutrition

Find it online: https://maxketokitchen.com/heavenly-cheesecake-brownies/