Description
Delicious Keto Cheesecake Stuffed Brownies that satisfy your sweet tooth without the guilt.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated erythritol (or your preferred keto sweetener)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated erythritol
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and erythritol.
- In another bowl, combine the melted butter, eggs, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Spread half of the brownie batter evenly into the prepared baking pan.
- In a separate bowl, beat together the softened cream cheese, erythritol, egg, and vanilla extract until smooth and creamy.
- Spread the cheesecake filling over the brownie layer in the pan.
- Dollop the remaining brownie batter on top of the cheesecake filling and gently swirl with a knife to create a marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow to cool in the pan for at least 30 minutes before slicing into squares.
Notes
- For best results, chill the brownies in the refrigerator for a few hours before serving to enhance the flavors and texture.
- For a chocolatey twist, add sugar-free chocolate chips to the brownie batter.
- You can top the brownies with a dollop of whipped cream or a sprinkle of cocoa powder before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 0g
- Sodium: 0mg
- Fat: 13g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg