Low Carb Cheesecake Brownie
Indulge guilt-free with this decadent Low Carb Cheesecake Brownie recipe, a seamless fusion of rich cocoa brownies and creamy cheesecake that’s sure to satisfy your sweet tooth without derailing your diet. Perfectly balanced with almond flour and erythritol sweetener, this gluten-free and keto-friendly dessert creates a marbled masterpiece of velvety cheesecake swirls atop a fudgy brownie base. With just 20 minutes of prep and 25 minutes of baking time, these easy-to-make treats are ideal for dessert lovers seeking a low-carb option that doesn’t skimp on flavor. Serve these irresistibly smooth and chocolatey squares at your next gathering, or enjoy them as a delightful snack—perfect for sharing or savoring solo!
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Ingredients
- 1 cup almond flour
- 0.5 cup cocoa powder
- 0.75 cup erythritol sweetener
- 0.5 cup unsalted butter
- 2 teaspoons vanilla extract
- 3 large eggs
- 8 oz cream cheese
- 0.25 cup additional erythritol sweetener
- 1 large egg
Directions
Step 1
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2
In a medium microwave-safe bowl, melt the butter. Stir in the erythritol sweetener until fully combined.
Step 3
Add the almond flour and cocoa powder to the butter mixture, and mix until smooth.
Step 4
Stir in 2 teaspoons of vanilla extract and 3 large eggs, mixing until well incorporated and smooth.
Step 5
Pour the brownie batter into the prepared baking pan, spreading it evenly.
Step 6
In a separate bowl, beat the cream cheese until creamy. Add the additional 1/4 cup erythritol sweetener, and beat until smooth.
Step 7
Add the remaining 1 teaspoon vanilla extract and the extra large egg to the cream cheese mixture. Beat until just combined and smooth.
Step 8
Spread the cream cheese mixture over the brownie batter in the pan, creating an even layer.
Step 9
Use a knife to gently swirl the cream cheese into the brownie batter for a marbled effect.
Step 10
Bake in the preheated oven for 25 minutes or until the center is set and a toothpick comes out with a few moist crumbs.
Step 11
Allow the cheesecake brownies to cool completely in the pan before lifting out and cutting into 16 squares.
Step 12
Serve and enjoy your low-carb dessert!
Nutrition Facts
| Serving size | (869.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2194.3 |
| Total Fat 201.6g | 0% |
| Saturated Fat 87.2g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 1130.6mg | 0% |
| Sodium 1051.5mg | 0% |
| Total Carbohydrate 295.6g | 0% |
| Dietary Fiber 25.1g | 0% |
| Total Sugars 14.4g | |
| Protein 68.2g | 0% |
| Vitamin D 176.8IU | 0% |
| Calcium 599.9mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1214.9mg | 0% |
Source of Calories