Cheesecake Chocolate Brownies

Print Recipe
Carbs per Serve: 1.9g
Prep Time 15 mins
Cook Time 30 mins
Total Servings 12

Equipment

  • Baking tray / Brownie Pan approximately 27cm x 17.5cm x 3.5cm

Ingredients
  

For the Filling

  • 250 grams cream cheese
  • ¼ cup granulated erythritol
  • 1 large egg

For the Brownie

  • 100 grams of 85% dark chocolate
  • 5 Tbsp butter
  • 3 large eggs
  • ½ cup granulated erythritol
  • ¼ cup cocoa powder
  • ½ cup almond flour

Instructions
 

  • Heat oven to 180C and line a brownie pan with parchment. Make the cheesecake filling first by beating softened cream cheese, egg for the filling, and granulated sweetener smooth. Set aside.
  • Melt the chocolate and butter at 30-second intervals in the microwave, frequently stirring until smooth or gently on the stove using the double boiler method. Let cool slightly while you prepare the brownie.
  • Beat remaining eggs and sweetener on medium until the mixture is frothy.
  • Sift in the cocoa powder and almond flour and continue to beat until thin batter forms.
  • Pour in melted chocolate and beat with the hand mixer on low for 10 seconds. The batter will thicken to a mousse-like consistency.
  • Pour ¾ of the batter in the prepared pan, top with dollops of the cream cheese, then finish with the remaining brownie batter.
  • Using a spatula, smooth the batter over the cheesecake filling in a swirling pattern.
  • Bake for 25-30 minutes or until the center is mostly set. It may jiggle slightly but once you remove it from the oven it should firm completely. Cool before slicing!

Nutrition

Nutrition Facts
Cheesecake Chocolate Brownies
Amount per Serving
Calories
144
% Daily Value*
Fat
 
13.5
g
21
%
Carbohydrates
 
1.9
g
1
%
Protein
 
3.8
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Grain Free, Low Carb