Low Carb Cheesecake Brownies

Ingredients

• 1.5 cups Almond flour (Use finely ground almond flour for best texture)
• 3/4 cup Powdered sweetener (Low carb powdered sweetener like erythritol or monk fruit)
• 1/3 cup Unsweetened Dutch process cocoa powder (Use Dutch process for richer flavor)
• 1/2 teaspoon Baking powder (Leavening agent)
• 6 tablespoons Unsalted butter (Melted before mixing)
• 1/2 cup No sugar added chocolate chips (Chalk Zero brand recommended)
• 3 units Large eggs (Room temperature for cheesecake mixture)
• 8 ounces Cream cheese (Two sticks, softened to room temperature)
• 1 teaspoon Vanilla extract (Pure vanilla extract preferred)

Instructions

1. Prepare dry ingredients

   In a large mixing bowl, combine almond flour, powdered sweetener, unsweetened Dutch process cocoa powder, and baking powder. Mix well to blend all dry ingredients evenly.

   Time: PT5M

2. Melt butter and chocolate chips

   Melt the unsalted butter and no sugar added chocolate chips separately in microwave-safe bowls. Heat chocolate chips in 10-15 second increments, stirring between each to avoid burning, until smooth. Melt butter fully and let it cool slightly.

   Time: PT10M

3. Combine wet and dry ingredients for brownie batter

   Pour melted butter and melted chocolate chips into the bowl with dry ingredients. Crack in two large eggs and mix using an electric mixer or hand whisk until smooth and free of clumps. Save about half a cup of this batter for later use.

   Time: PT10M

4. Prepare baking dish

   Line a 9x9 inch baking dish with parchment paper. Pour the majority of the brownie batter into the dish, spreading evenly. Reserve about half a cup of batter for topping later.

   Time: PT3M

5. Make cheesecake mixture

   In a clean mixing bowl, beat two sticks (8 ounces) of softened cream cheese until smooth. Add one large room temperature egg, powdered sweetener (about 3/4 cup), and 1 teaspoon vanilla extract. Mix until creamy and well combined.

   Time: PT7M

6. Layer cheesecake mixture

   Pour the cheesecake mixture evenly over the brownie batter layer in the baking dish.

   Time: PT2M

7. Add reserved brownie batter and create swirls

   Dollop the reserved half cup of brownie batter over the cheesecake layer. Using a knife or skewer, gently swirl the brownie batter into the cheesecake to create a marbled effect.

   Time: PT3M

8. Bake cheesecake brownies

   Preheat oven to 350°F (175°C). Bake the brownies for 10 minutes at 350°F, then reduce the temperature to 325°F (163°C). Cover the top loosely with aluminum foil to prevent over-browning and bake for an additional 30-35 minutes until set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.

   Time: PT45M

   Temperature: 350°F to 325°F

9. Cool and serve

   Remove the brownies from the oven and let them cool completely in the baking dish on a wire rack. Once cooled, refrigerate for at least 2 hours before slicing to allow the cheesecake to set properly.

   Time: PT30M

Nutrition Facts

Calories

320

Protein

6g

Carbohydrates

8g

Fat

28g

Fiber

3g

Ingredient Substitutions

• Instead of Almond flour: Coconut flour (adjust quantity)
• Instead of Powdered sweetener: Granulated sweetener (blend to powder)
• Instead of Unsweetened Dutch process cocoa powder: Natural cocoa powder
• Instead of Baking powder: Baking soda (use less)
• Instead of Unsalted butter: Coconut oil
• Instead of No sugar added chocolate chips: Sugar free chocolate chips
• Instead of Large eggs: Egg replacer
• Instead of Cream cheese: Neufchatel cheese
• Instead of Vanilla extract: Almond extract

Equipment Needed

• Mixing bowls
• Electric mixer or hand whisk
• Microwave-safe bowl
• Measuring cups and spoons
• Spatula
• 9x9 inch baking dish
• Parchment paper
• Aluminum foil

Critical Steps — Do Not Skip

• Prepare dry ingredients
• Melt butter and chocolate chips carefully to avoid burning
• Mix wet and dry ingredients thoroughly for smooth batter
• Layer cheesecake mixture gently over brownie batter
• Create swirls with reserved batter without overmixing
• Bake at correct temperatures and cover with foil to prevent burning
• Cool and chill brownies before slicing

Chef Tips from the Video

• Use room temperature eggs and cream cheese for smooth batter.
• Swirling the batter creates a beautiful marbled effect and enhances presentation.
• Covering with foil prevents the top from becoming too crusty or burnt.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before serving.

Room temperature: Not recommended due to cream cheese content.

Make-Ahead Tips

• Prepare batter a day ahead and refrigerate before baking for convenience.
• Brownies taste better after chilling overnight.