Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 1/4 cup melted butter
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1 large egg yolk
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a bowl, mix almond flour, cocoa powder, erythritol, melted butter, eggs, and vanilla until well combined.
- Pour half of the brownie batter into the prepared pan.
- In another bowl, beat cream cheese, powdered erythritol, and egg yolk until smooth.
- Spread the cheesecake mixture over the brownie layer in the pan.
- Top with the remaining brownie batter and swirl with a knife.
- Bake for 25-30 minutes or until the brownies are set.
- Let cool before cutting into squares.
Notes
- Store leftovers in an airtight container in the fridge for up to a week.
- For added flavor, consider adding sugar-free chocolate chips to the brownie batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg