Keto Original Cheesecake Brownies

Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!

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Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (for 16 servings): Calories 158 Carbs: 5 grams Dietary Fiber: 3 Net Carbs: 2 grams Fat: 15 grams Protein: 3 grams

Keto Original Cheesecake Brownies by Noreen’s Keto Kitchen & Life!

Servings: 16

Ingredients:

Cheesecake Layer

1 cup cream cheese (8oz), softened to room temperature
1/4 cup low carb granulated sweetener (I use Swerve/Erythritol or Monkfruit)
1 egg at room temperature
1 teaspoon vanilla extract

Brownie Layer

1/2 cup Superfine Almond Flour
3 Eggs, at room temperature
12 Tablespoons of butter
1/4 cup unsweetened dark cocoa powder
2 oz of unsweetened baking chocolate coarsely chopped
3/4 cup low carb granulated sweetener (Swerve/Erythritol or Monkfruit)
1 teaspoon of baking powder

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Instructions:

Preheat oven to 350 degrees F (175 degrees C).
Line an 8×8-inch baking pan with parchment paper, making sure to cover the bottom and sides.

Cheesecake Layer

Make the cheesecake layer first.
Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth.
Mix in the egg and vanilla until fully combined. Set aside for later.

Brownie Batter

In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate.
Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave.
Meanwhile, in a separate bowl, combine the dry ingredients: superfine almond flour, sweetener, cocoa powder and baking powder.
In a big bowl crack the 3 eggs and beat them with the mixer for about 30 seconds.
Add the melted butter and chocolate mixture to the eggs and continue mixing for about 30 seconds.
Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
Pour 2/3 of the mixture into the parchment lined prepared pan, followed by all of the cheesecake layer.
Add the remaining brownie batter in dollops onto the cheesecake layer and swirl the two batters together using a knife.
Bake for 15-25 minutes or until the center is just set and still a bit wiggly jiggly.
The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark. A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter. If it’s not done, bake another 5 minutes and test again with the knife. ***I would almost always rather they be a tad under cooked than over cooked. Overcooked will produce a drier, more cake like brownie, than the dense and fudgey ones I am after.***
Allow to cool completely on a rack. Refrigerate for a few hours or overnight to set the cheesecake.
Lift the brownies out of the pan using the edges of the parchment paper and cut into desired size.
Store in the fridge. Let sit out a few minutes before devouring, as it lets the cheesecake layer soften slightly. If you completely lack self-control, they freeze amazingly well!