KETO Cheesecake Brownies
1/2 cup Butter (at room temperature)
4 oz Unsweetened baking chocolate
3/4 cup Wholesome Yum Blanched Almond Flour
2/3 cup Besti Powdered Allulose
2 tbsp Cocoa powder
2 large Eggs (at room temperature)
1 tsp Vanilla extract (optional)
1/4 tsp Sea salt (only if using unsalted butter)
16 oz Cream cheese
3/4 cup Besti Powdered Allulose
2 large Eggs
1/2 tbsp Lemon juice
1 tsp Vanilla extract
1/4 cup Sugar-free dark chocolate chips (optional)
Preheat oven to 350 degrees F (177 degrees C). Line an 8×8 in (20×20 cm) pan with parchment paper.
Melt the butter and chocolate together in a double boiler over low heat, stirring occasionally, until smooth.
Remove from heat. Stir in the vanilla extract, if using (recommended).
Add the almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter will be a little grainy looking.
Transfer 3/4 of the batter to the lined pan and set aside the other 1/4 of the mixture.
In a medium bowl, beat the cream cheese and powdered sweetener together at low to medium speed, until fluffy.
Beat in the eggs, one at a time.
Beat in the lemon juice and vanilla extract.
Fold 1/4 of the reserved brownie batter and the cheesecake filling mixture together gently. Don’t over mix – you want to leave swirls in there.
Pour the mixture in the pan on top of the brownie layer. Sprinkle chocolate chips over the top of brownies.
Bake for about 35-40 minutes, until the cheesecake layer is almost set, but still slightly jiggly.
Cool completely before moving or cutting.
Serving size: 1 brownie (1/16 of entire recipe)