KETO CHEESECAKE BROWNIES Only 1.5 net Carb

These gluten free and World best keto cheesecake brownies are the best of both worlds! An incredibly fudgy low carb brownie is paired with tangy swirls of creamy cheesecake.Just 1.5g net carb!

INGREDIENTS :-

FOR CHEESECAKE LAYER
227 g cream cheese softened
50-70 g allulose xylitol or erythritol (I do 1/4 cup)*
1 egg at room temperature
1 teaspoon vanilla extract

FOR KETO BROWNIE LAYER
1 batch (suuuper fudgy!) keto brownies
SERVING SUGGESTIONS
our no-churn keto vanilla ice cream

INSTRUCTIONS :-

Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8×8-inch baking pan. Set aside.

Make the cheesecake layer first. Add cream cheese and sweetener to a bowl and cream using an electric mixer (faster and easier) or whisk until creamy and smooth. Mix in the egg and vanilla extract until fully combined. Set aside.

Whip up a batch of our (suuuper fudgy!) keto brownies. Please note that your batter with xylitol and allulose will be thinner than with erythritrol (where you can add an extra egg or a couple tablespoons of almond milk to loosen up a bit for cleaner swirls!- see brownie post for more deets).

Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer. Add the remaining brownie batter in 4 dollops (see pictures in post for reference), and swirl the two batters together using a knife.

Bake for 15-25 minutes (we do 23), or until the center is just set and still jiggly. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around.

Allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.