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