Updated: Jan 27
Cheesecake and brownies together in one dish and low carb!
Calling all cheesecake lovers! If you’re looking for a sweet treat, and one that’s keto friendly, you’re in the right place! This brownie cheesecake duo is sure to hit the spot. If you are just trying to tame your chocolate craving, no worries; this brownie can stand alone. Simply omit the cheesecake topping and reduce baking time (begin checking after 30 minutes).
My kids love brownies and are always asking for them. I knew the trick would be making them keto friendly, because I like to eat what I bake! This recipe turned out to be one of my low carb favorites.
The best keto brownie!
3 ounces 85% chocolate or sugar free chocolate chips
10 tablespoons butter
1 cup granular Swerve
2 large eggs
2 teaspoons vanilla
2 tablespoons unsweetened cocoa powder
3/4 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces cream cheese
1/4 cup powdered Swerve
1 teaspoon vanilla
Preheat oven to 350 degrees Fahrenheit. Butter or oil an 8x8 baking dish.
Heat a medium saucepan over low heat. Add chocolate and butter and stir until smooth. Remove from heat.
In a large bowl beat eggs with granular Swerve (or other granulated substitute). Add vanilla and melted chocolate mixture. Mix until fully incorporated.
Combine dry ingredients in a small bowl. Once mixed, slowly add to chocolate batter, mixing until just moistened.
Pour batter into baking dish.
For the cheesecake, combine all ingredients in a large mixing bowl. Beat with a mixer until smooth and creamy. Pour over brownie batter and swirl with a butter knife.
Bake 45 minutes or until inserted toothpick comes out clean. Cool completely. Serve and enjoy!
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