Low Carb Cheesecake Brownie
Indulge in the rich, decadent flavors of a **Low Carb Cheesecake Brownie**—the perfect dessert for those looking to satisfy their sweet tooth while staying on track with a low-carb lifestyle. This recipe features a fudgy almond flour and cocoa brownie base swirled with a creamy, tangy cheesecake layer, creating a stunning marbled effect that's as beautiful as it is delicious. Sweetened with erythritol, this treat is entirely keto-friendly and sugar-free without compromising on flavor. With a quick prep time of just 20 minutes, you'll have 16 perfectly portioned squares ready to enjoy in no time. Whether you're hosting guests or simply treating yourself, this low-carb dessert is guaranteed to be a hit!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium microwave-safe bowl, melt the butter. Stir in the erythritol sweetener until fully combined.
Add the almond flour and cocoa powder to the butter mixture, and mix until smooth.
Stir in 2 teaspoons of vanilla extract and 3 large eggs, mixing until well incorporated and smooth.
Pour the brownie batter into the prepared baking pan, spreading it evenly.
In a separate bowl, beat the cream cheese until creamy. Add the additional 1/4 cup erythritol sweetener, and beat until smooth.
Add the remaining 1 teaspoon vanilla extract and the extra large egg to the cream cheese mixture. Beat until just combined and smooth.
Spread the cream cheese mixture over the brownie batter in the pan, creating an even layer.
Use a knife to gently swirl the cream cheese into the brownie batter for a marbled effect.
Bake in the preheated oven for 25 minutes or until the center is set and a toothpick comes out with a few moist crumbs.
Allow the cheesecake brownies to cool completely in the pan before lifting out and cutting into 16 squares.
Serve and enjoy your low-carb dessert!
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1131 mg | 377% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 295.6 g | 107% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 14.4 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 600 mg | 46% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1215 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
