Name: Keto Chocolate Chip Cheesecake Brownies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 tbsp butter; ¾ cup Swerve confectioners powdered sweetener; ⅔ cup cocoa powder; ⅛ tsp sea salt; 3 eggs (room temperature); 1 cup almond flour (fine ground); 4 ounces cream cheese (cut into cubes); ¼ cup Lily's stevia-sweetened chocolate baking chips

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Keto Chocolate Chip Cheesecake Brownies-

Keto Chocolate Chip Cheesecake brownies are low carb and gluten free, but so very decadent and fudgy with an insanely yummy layer of cream cheese and chocolate chips!

I made these Keto Chocolate Chip Cheesecake Brownies for my birthday celebration and they were a big hit with my family and friends even though none of them follow a low carb or keto diet.

Everyone especially loved the creamy chunks of cream cheese and melted chocolate chips in these simply to die for brownies.

These brownies were definitely worthy of my 52nd birthday and didn’t ruin my carb count for the day.

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Keto Chocolate Chip Cheesecake Brownies Recipe-

Ingredients:

8 tablespoon butter
¾ cup Swerve confectioners powdered sweetener
⅔ cup cocoa powder
⅛ teaspoon sea salt
3 eggs, room temperature
1 cup almond flour, fine ground
4 ounces cream cheese, cut into cubes
¼ cup Lily's stevia-sweetened chocolate baking chips

Directions:

Grease or oil an 8x8 inch baking pan and preheat oven to 350 ℉ (175℃)
In a large saucepan over medium-low heat, melted butter. Add Swerve confectioners sweetener, cocoa powder, and salt. Whisk in until fully mixed and creamy. Remove from heat and let cool slightly.
In a large mixing bowl combine the warm chocolate mixture and the almond flour. Mix together thoroughly.
Add eggs to the batter, one at a time, mixing in thoroughly.
Spread half of the brownie batter in the prepared pan.
Arrange cream cheese cubes on top of the brownie layer.
Spread the remaining half of brownie batter over the top of cream cheese (it’s okay if not all the cream cheese is covered and peaks through).
Sprinkle with the chocolate chips over the top.
Bake at 350 ℉ (175 ℃) for 18 to 23 minutes (brownies may look underdone in the center but will set upon cooling). Remove from oven and let cool until brownies are firmer. Slice into 16 squares and serve. Keep leftover portions covered and refrigerated.

Nutritional Data: Yield:16, Serving Size: 1 brownie out of 16, Amounts per serving- Calories: 140, Carbs: 6g, Net Carbs: 4g, Fiber: 2g, Fat: 12g, Saturated Fat: 6g, Protein: 4g, Sugars: 1g, Sodium: 97mg

(*all nutritional data are estimates based on the products I used*)

PRINTABLE RECIPE CARD BELOW:

Keto Chocolate Chip Cheesecake Brownies

Stacey

Keto Chocolate Chip Cheesecake Brownies are low carb and gluten free, but so very decadent and fudgy with an insanely yummy layer of cream cheese and chocolate chips!

5 from 17 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course brownies, ketogenic, low carb

Cuisine baked goods, brownies, dessert, treats

Servings

Calories 140 kcal

Ingredients

8 tablespoon butter
¾ cup Swerve confectioners powdered sweetener
⅔ cup cocoa powder
⅛ teaspoon sea salt
3 eggs room temperature
1 cup almond flour fine ground
4 ounces cream cheese cut into cubes
¼ cup Lily's stevia-sweetened chocolate baking chips

Instructions

Grease or oil an 8x8 inch baking pan and preheat oven to 350 ℉ (175℃)
In a large saucepan over medium-low heat, melted butter. Add Swerve confectioners sweetener, cocoa powder, and salt. Whisk in until fully mixed and creamy. Remove from heat and let cool slightly.
In a large mixing bowl combine the warm chocolate mixture and the almond flour. Mix together thoroughly.
Add eggs to the batter, one at a time, mixing in thoroughly.
Spread half of the brownie batter in the prepared pan.
Arrange cream cheese cubes on top of the brownie layer.
Spread the remaining half of brownie batter over the top of cream cheese (it’s okay if not all the cream cheese is covered and peaks through).
Sprinkle with the chocolate chips over the top.
Bake at 350 ℉ (175 ℃) for 18 to 23 minutes (brownies may look underdone in the center but will set upon cooling). Remove from oven and let cool until brownies are firmer. Slice into 16 squares and serve. Keep leftover portions covered and refrigerated.