Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup powdered erythritol
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt.
- Add melted butter, eggs, and vanilla extract to the mixture and stir until combined.
- In a separate bowl, beat cream cheese, powdered erythritol, egg, and vanilla extract until smooth.
- Pour half of the brownie batter into the baking dish.
- Spread the cheesecake mixture over the brownie layer.
- Top with the remaining brownie batter and swirl lightly.
- Bake for 25-30 minutes or until set. Let cool before slicing.
Notes
- Store in the refrigerator for up to a week.
- These brownies are best served chilled for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 1g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg