Keto Cheesecake Brownies Recipe
User Reviews
4.8
Keto Cheesecake Brownies Recipe
Description
This recipe begins by melting a blend of German sweet and bittersweet chocolate with butter to form the fudgy base. Eggs are beaten together with a sugar substitute (Truvia Baking Blend), then mixed with vanilla, almond extract, and the melted chocolate. Almond and coconut flours, along with baking powder and salt, provide structure without gluten.
The batter is poured into a prepared pan with a portion reserved. Cream cheese is beaten with sugar and vanilla to create the cheesecake filling, which is layered between the brownie batter in the pan. Swirling the remaining batter on top creates a marbled effect.
Baking at 325°F sets the cheesecake while keeping the brownies moist and dense. The texture is rich and fudgy with a creamy cheesecake top, offering a decadent treat low in carbohydrates. Using almond flour instead of almond meal is emphasized to ensure proper texture.
Proper greasing or lining of the baking pan helps with removal. A toothpick test confirms doneness of the cheesecake layer. The brownie batter will be thick, so spreading it may require wetting a spoon or fingers.
Ingredients
Brownies
- 2 ounces German sweet chocolate chopped
- 2 ounces bittersweet chocolate chopped
- 1/4 cup butter
- 2 egg
- 1/4 cup Truvia Baking Blend 2 tablespoons
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Cheesecake filling
- 8 ounce cream cheese light is ok
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla
Instructions
- Preheat oven at 325 degrees. Grease or line a 8" baking pan with parchment paper and set aside.
- Melt chocolate and butter in the microwave (or double boiler) in 20 second increments, and stir until smooth.
- In a large bowl beat eggs and sugar (Truvia) together. Mix in vanilla and almond extracts. Stir in the chocolate.
- In a small separate bowl whisk together almond and coconut flours with baking powder and salt. Fold into the chocolate mixture. Reserve one cup of the batter. Pour the remaining batter into the prepared baking dish (batter will be thick and you may need to wet the back of a spoon or your fingers with water to spread the batter evenly).
- Beat together in a small bowl the cream cheese, sugar, and vanilla until creamy. Spread on top on the brownie mix and then spoon the last cup of brownie batter over the filling. Cut through the batter with a knife and make swirls.
- Bake for 35 minutes or until filling is set and a toothpick comes out clean when inserted in the brownies. Cool. and refrigerate before cutting.
Notes
- Use almond flour, not almond meal, to achieve the correct texture.
- Grease or line the baking pan with parchment paper for easy removal.
- Spread thick batter with a wet spoon or fingers to distribute evenly.
- Bake until cheesecake layer is set and a toothpick inserted comes out clean.
- Use Truvia Baking Blend as the sugar substitute shown for keto compliance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 168kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 46mg | 15% |
| Sodium | 129mg | 5% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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