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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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
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.
*all nutritional data are estimates based on the products I used*
Yield:16 brownies, Serving Size: 1 brownie, Net Carbs Per Serving: 4g.
Serving: 1brownie | Calories: 140kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Sodium: 97mg | Fiber: 2g | Sugar: 1g