Keto Cheesecake Brownies Recipe – Delicious Chocolate Swirl

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This Keto Cheesecake Brownies Recipe is two delightful sweet treats baked into one. You’ll love the fudgy, chocolatey flavor.

This Keto Cheesecake Brownie recipe has been my go-to treat. I’ve been taking it to afternoon teas, brunches and get-togethers for a very long time.

Store leftover Keto Cheesecake brownies in the fridge, in an airtight container, for up to 1 week. Or freeze for up to 3 months.

Keto Cheesecake Brownies Ingredients

  • Brownie Ingredients:
  • 7 ounces of Sugar-Free Dark Chocolate
  • 8 ounces of Unsalted Butter
  • 5.5 ounces of Erythritol
  • 2.5 ounces (⅔ cup) of Coconut Flour
  • 1.5 ounces (⅓ cup) of Unsweetened Cocoa Powder
  • ½ teaspoon of Baking Powder
  • 5 large Eggs
  • Cheesecake Ingredients:
  • 8 ounces of Cream Cheese
  • 2 ounces of Erythritol
  • 1 large Egg
  • 1 teaspoon of Vanilla Essence

How To Make Keto Cheesecake Brownies

  1. Preheat your oven to 175C/350F.
  2. Place the sugar-free chocolate and butter into a heatproof bowl and place over a saucepan of simmering water, ensure that the water isn’t touching the bowl.
  3. Melt the chocolate and butter and stir well. Remove from the heat.
  4. In your stand mixer, using the paddle attachment, add the sweetener, coconut flour, cocoa powder and baking powder and mix well on low speed.
  5. Pour the chocolate and butter into the stand mixer and mix on low speed while adding the eggs one at a time.
  6. Scrape down the sides of your stand mixer and mix on medium speed until the ingredients are well combined.
  7. Pour the mixture into a lined 9x9in brownie pan or 10in cake pan and set aside.
  8. Top Layer Instructions:
  9. Clean your stand mixer bowl, add the whisk attachment and the cream cheese.
  10. Mix on medium speed until smooth.
  11. Add the sweetener, vanilla, and egg and mix on medium speed until smooth.
  12. Place dollops of the cream cheese mixture on top of the brownie mixture and using a small pallet knife, swirl the cream cheese into the brownie mixture.
  13. Gently tap the brownie pan onto the bench to remove air bubbles.
  14. Place the brownie into the oven and bake for 45-50 minutes. The brownie is cooked when it springs back when touched in the center.
  15. Leave to cool for at least 30 minutes before cutting into 20 pieces and enjoying.

Ingredients

Brownie Base

7 ounces Sugar Free Dark Chocolate
8 ounces Unsalted Butter
5.5 ounces Erythritol
2.5 ounces Coconut Flour
1.5 ounces Unsweetened Cocoa Powder
1/2 teaspoon Baking Powder
5 large Eggs

Cheesecake Topping

  • 8 ounces Cream Cheese
  • 2 ounces Erythritol
  • 1 large Egg
  • 1 teaspoon Vanilla Essence

Instructions

Brownie Base

  • Preheat your oven to 175C/350F.
  • Place the sugar free chocolate and butter into a heatproof bowl and place over a saucepan of simmering water, ensure that the water isn’t touching the bowl.
  • Melt the chocolate and butter and stir well. Remove from the heat.
  • In your stand mixer, using the paddle attachment, add the sweetener, coconut flour, cocoa powder and baking powder and mix well on low speed.
  • Pour the chocolate and butter into the stand mixer and mix on low speed while adding the eggs one at a time.
  • Scrape down the sides of your stand mixer and mix on medium speed until the ingredients are well combined.
  • Pour the mixture into a lined 9x9in brownie tin or 10in cake tin and set aside.

Cheesecake Topping

  • Clean your stand mixer bowl, add the whisk attachment and add the cream cheese.
  • Mix on medium speed until smooth.
  • Add the sweetener, vanilla, and egg and mix on medium speed until smooth.
  • Place dollops of the cream cheese mixture on top of the brownie mixture and using a small pallet knife, swirl the cream cheese into the brownie mixture.
  • Gently tap the brownie pan onto the bench to remove air bubbles.
  • Place the brownie into the oven and bake for 45-50 minutes. The brownie is cooked when it springs back when touched in the center.
  • Leave to cool for at least 30 minutes before cutting into 20 pieces and enjoying. Store leftover brownies in the fridge, in an airtight container, for up to 1 week. Or freeze for up to 1 month.

Notes

Nutrition

Serving: 1Brownie | Calories: 229kcal | Carbohydrates: 6g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 74mg | Potassium: 20mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Calcium: 30mg | Iron: 1.6mg

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)


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