These Keto Cheesecake Brownies are the perfect guilt-free treat for any low-carb or keto diet. Made with a fudgy chocolate brownie base and a creamy cheesecake swirl, these brownies are sure to satisfy your sweet tooth. They are not only delicious but also low in carbs, making them a great option for people following a ketogenic lifestyle. Best of all, they are easy to make and require only a few ingredients. So go ahead and indulge in these decadent and creamy keto cheesecake brownies!
Ingredients
- For the Brownie Batter:
- - 2/3 cup almond flour
- - 1/4 cup unsweetened cocoa powder
- - 1/2 cup butter, melted
- - 2/3 cup granulated erythritol (or any keto-friendly sweetener)
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 1/4 teaspoon salt
- For the Cheesecake Swirl:
- - 8 ounces cream cheese, softened
- - 1/4 cup granulated erythritol (or any keto-friendly sweetener)
- - 1 large egg
- - 1/2 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, and salt for the brownie batter.
- In a separate large bowl, beat the melted butter, erythritol, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- In another bowl, beat the cream cheese until smooth and creamy. Add in the erythritol, egg, and vanilla extract for the cheesecake swirl and beat until well combined.
- Spread three-fourths of the brownie batter into the prepared baking pan. Pour the cheesecake swirl mixture on top and spread it evenly.
- Drop spoonfuls of the remaining brownie batter on top of the cheesecake swirl. Use a knife or toothpick to create a swirl effect by gently dragging it through the layers.
- Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are slightly crispy.
- Allow the brownies to cool completely in the pan before cutting into squares.
- Serve and enjoy!
