Easily The Best Thing I’ve Made So Far Doing Keto – Cheesecake Brownies
These gluten free and keto cheesecake brownies are the best of both worlds! An incredibly fudgy low carb brownie is paired with tangy swirls of creamy cheesecake. The best part? Just 1.5g net carbs!
Oh, and if baking with cups rather than grams is your thing, just click on US Cupsfor an instant conversion.
150cal, <2 net carbs per 1/16th of the recipe.
am I doing this right?
1 cup cream cheese softened
1/4 cup erythritol (I did .2 cups)
1 egg at room temperature
1 teaspoon vanilla extract
.55 cups unsalted grass-fed butter
.6 – .89 cups erythritol (I did .6, I can’t imagine them needing to be sweeter)
1/3 cup cocoa powder
1/2 teaspoon kosher salt
2 eggs at room temperature
.3 cups almond flour
Position a rack in the lower third of your oven and preheat to 350°F. 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.
Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking constantly (or use the microwave). You’ll want to heat it up until most of the sweetener has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.
Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. Add the almond flour, whisking vigorously until fully blended (about a minute).