Keto Cheesecake Brownies

 

Ingredients

For the Brownie Layer:

1/2 cup (1 stick) butter, melted

2 oz unsweetened chocolate, melted

2/3 cup granulated keto sweetener (like erythritol or monk fruit blend)

2 large eggs

1 tsp vanilla extract

1/2 cup almond flour

1/4 cup unsweetened cocoa powder

1/2 tsp baking powder

1/4 tsp salt

For the Cheesecake Layer:

8 oz cream cheese, softened

1/4 cup granulated keto sweetener

1 large egg

1/2 tsp vanilla extract

Instructions

1. Preheat Oven to 325°F (163°C). Line an 8x8-inch pan with parchment paper.

2. Make the Brownie Batter

In a bowl, whisk together melted butter and melted chocolate.

Stir in sweetener, eggs, and vanilla.

Sift in almond flour, cocoa powder, baking powder, and salt. Mix until smooth.

Pour most of the batter into the pan, saving a little for the topping.

3. Make the Cheesecake Layer

In a separate bowl, beat cream cheese, sweetener, egg, and vanilla until smooth.

Spread evenly over the brownie batter.

4. Swirl & Bake

Drop spoonfuls of the remaining brownie batter on top. Use a toothpick or knife to swirl it into the cheesecake layer.

Bake for 30-35 minutes, or until the center is just set.

5. Cool & Serve

Let cool completely before slicing. For best results, refrigerate for at least 2 hours before serving.

Would you like any variations, like nut-free or different sweeteners?