Keto Cheesecake Stuffed Brownies
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Keto Cheesecake Stuffed Brownies
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This makes a total of 16 servings of Keto Cheesecake Stuffed Brownies. Each serving comes out to be 143.94 Calories, 13.48g Fat, 1.9g Net Carbs, and 3.87g Protein.
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Ingredients
For the Filling
- 8 ounces cream cheese
- ¼ cup erythritol granulated
- 1 egg large
For the Brownie
- 3 ounces milk chocolate low carb
- 5 tablespoons butter
- 3 egg large
- ½ cup erythritol granulated
- ¼ cup cocoa powder
- ½ cup almond flour
Instructions
- Heat oven to 350F and line a brownie pan with parchment. Make the cheesecake filling first by beating softened cream cheese, egg for the filling, and granulated sweetener smooth. Set aside.
- Melt the chocolate and butter at 30 second intervals in the microwave, stirring frequently until smooth. Let cool slightly while you prepare the brownie.
- Beat remaining eggs and sweetener on medium until the mixture is frothy.
- Sift in the cocoa powder and almond flour and continue to beat until a thin batter forms.
- Pour in melted chocolate and beat with the hand mixer on low for 10 seconds. The batter will thicken to a mousse like consistency.
- Pour ¾ of the batter in the prepared pan, top with dollops of the cream cheese, then finish with the remaining brownie batter.
- Using a spatula, smooth the batter over the cheesecake filling in a swirling patter.
- Bake for 25-30 minutes or until the center is mostly set. It may jiggle slightly but once you remove it from the oven it should firm completely. Cool before slicing!
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