Keto Cheesecake Brownies

These Keto Cheesecake Brownies bring together the best of both worlds—rich, fudgy brownie layers swirled with creamy, tangy cheesecake! Perfect for a low-carb dessert that doesn’t skimp on flavor, they’re ideal for satisfying those chocolate cravings without kicking you out of ketosis.

Equipment You’ll Need

• 8×8 inch baking pan
• Parchment paper
• Mixing bowls
• Electric mixer or whisk
• Spatula

Ingredients

For the Brownie Layer:

• 1/2 cup almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/2 cup butter, melted
• 1/2 cup granulated erythritol or monk fruit sweetener
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• 1/4 cup granulated erythritol or monk fruit sweetener
• 1 large egg
• 1/2 teaspoon vanilla extract

Step-by-Step Procedure

1. Preheat the Oven
   • Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, letting the edges hang over the sides for easy removal.

2. Prepare the Brownie Layer
   • In a mixing bowl, whisk together almond flour, cocoa powder, and salt.
   • In a separate bowl, combine the melted butter, sweetener, eggs, and vanilla extract. Stir well until smooth.
   • Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
   • Pour about 3/4 of the brownie batter into the prepared baking pan, spreading it out evenly. Reserve the remaining batter for swirling on top.

3. Prepare the Cheesecake Layer
   • In another bowl, beat the softened cream cheese with the sweetener until smooth.
   • Add the egg and vanilla extract, mixing until creamy and fully combined.

4. Assemble the Brownies
   • Gently pour the cheesecake mixture over the brownie layer in the pan, spreading it evenly.
   • Drop spoonfuls of the reserved brownie batter on top of the cheesecake layer, then use a knife or skewer to swirl the brownie and cheesecake layers together for a marbled effect.

5. Bake
   • Place the pan in the oven and bake for 25-30 minutes, or until the cheesecake layer is just set and a toothpick inserted into the brownie layer comes out with only a few moist crumbs.
   • Let the brownies cool in the pan for about 15 minutes, then lift them out using the parchment paper and allow them to cool completely on a wire rack before slicing.

Tips

• For an Extra Fudge Texture: Slightly underbake by 2 minutes if you like gooey brownies. They’ll firm up as they cool.
• Dairy-Free Option: Substitute cream cheese with dairy-free cream cheese, and butter with coconut oil for a dairy-free version.
• Add Chocolate Chips: Mix in some sugar-free chocolate chips for extra chocolatey richness.

Storage Details

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Individually wrap slices and freeze for up to 2 months. Let them thaw in the fridge or at room temperature before serving.

FAQs

1. Can I use coconut flour instead of almond flour?
Yes, but use only 1/4 the amount, as coconut flour absorbs more liquid. Adjust based on texture.

2. Why does my cheesecake layer crack?
Overmixing or overbaking can cause cracks. Mix just until combined, and don’t bake past the recommended time.

3. Can I make these brownies sweeter?
Feel free to add a bit more sweetener to taste, but be cautious as too much can affect the texture.

Nutrition Information (per serving, based on 9 servings)

• Calories: 180
• Fat: 16g
• Carbohydrates: 4g
• Fiber: 2g
• Protein: 4g

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