Fudgy Keto Cheesecake Brownies
User Reviews
5.0
99 reviews
Excellent
Fudgy Keto Cheesecake Brownies
Report
These rich, chocolatey keto cheesecake brownies are squares of pure happiness! It's a super easy recipe that's ready in only 40 minutes. 2.8g net carbs per square.
Share:
Ingredients
Brownie batter
- 1 cup almond flour 100g
- ⅔ cup cocoa powder 60g, unsweetened
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup powdered sweetener 120g
- 3 eggs medium***, beaten, room temperature
- ½ cup butter or coconut oil 114g, melted
- ¼ cup sugar free chocolate chips 45g, or dark chocolate chunks 85% cocoa solids minimum
- 2 tablespoon unsweetened almond milk
Cheesecake batter
- 1 cup cream cheese or mascarpone 225g, room temperature
- 1 egg room temperature
- ¼ cup powdered sweetener 40g
- ¾ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 F / 180 C electric (320F / 160C fan). Line a 28 x 19 x 3.5cm baking tray with parchment paper.
Brownie Batter
- Add all the dry ingredients to a mixing bowl and mix well with a fork or spatula.
- Add the wet ingredients and stir together using a fork or spatula. Last, stir in the chocolate chips.
Cheesecake batter
- Place the cream cheese, sweetener, egg and vanilla into a mixing bowl and blend with an electric mixer until combined.
Assembly
- Add dollops of brownie batter to your prepared baking tin. Save about 4 tablespoons. Don’t spread.
- Spoon the cheesecake batter into the gaps and gently shake the pan to self level. Add the 4 tablespoons of reserved batter to the top of the 4 cheesecake dollops. Using a toothpick, swirl the batters together. Don’t be tempted to over swirl.
- Bake in the centre of the oven for about 20 - 25 minutes until the edges are cooked but the centre is still jiggly and just before the cheesecake batter browns.
- The brownies firm up as they cool, so don’t be tempted to over-bake. Remove from the oven and allow to fully cool to firm up before slicing. Placing in the fridge, once cooled, will also firm them up a bit more.
Notes
- Makes 16 slices. Net carbs per slice: 2.8 g
- Storage: Airtight tupperware in the fridge for up to 4 days or freezer up to 3 months
- If you're using extra-fine almond flour, reduce the amount by 2 tablespoons.
- ***3 medium eggs worked well in my brownie batter. If your eggs are very large, 2 eggs should suffice.
Nutrition Information
Show Details
Calories
159kcal
(8%)
Total Carbohydrates
5.6g
Protein
4.5g
(9%)
Fat
15.2g
(23%)
Saturated Fat
7.4g
(37%)
Fiber
2.8g
(11%)
Sugar
1.4g
(3%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Total Carbohydrates | 5.6g | 2% |
| Protein | 4.5g | 9% |
| Fat | 15.2g | 23% |
| Saturated Fat | 7.4g | 37% |
| Fiber | 2.8g | 11% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
Other Recipes
You'll Also Love
