Low Carb Chocolate Cheesecake Brownies

These low carb chocolate cheesecake brownies taste as good as they look! Sugar free, keto, LCHF, and gluten free recipe.

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This recipe is one of fabulous treats found in my book: Low Carb Chocolate Recipes!

The book is available in paperback, Ebook and Kindle formats, and features over 60 low carb, sugar free and gluten free recipes! Desserts, sweet treats, drinks, baked goods, frozen treats – and more! Get your copy of Low Carb Chocolate Recipes today!

These Chocolate Cheesecake Brownies are definitely one of my favorite recipes from the book, although it’s probably the most complicated one in the book! But I am just addicted to the way these look. And taste. 🙂

How to Make Low Carb Chocolate Cheesecake Brownies

Cream together the butter and low carb sweetener in a stand mixer. I use xylitol but something like Lakanto or Swerve would work well too. Add almond flour, eggs, cocoa powder and baking powder.

Mix until smooth. Pour into an 8×8″ square tin lined with parchment paper.

Either clean out the stand mixer bowl, or use a hand mixer for the cheesecake layer. Actually I know people who have TWO bowls for their stand mixer – I think I’ll be adding another one to my wish list! Whisk together some cream cheese, granular sweetener, another egg and some vanilla extract.

Spoon the mixture on top of the chocolate brownie layer. Use a skewer, knife or toothpick to gently swirl the layers together.

Bake in a preheated oven for around 25 minutes or until the cheesecake topping is firm. Transfer the brownies to a cooling rack and let cool, then cut into 16 squares.

Enjoy this delicious low carb sweet snack!

Low Carb Chocolate Cheesecake Brownies

Course: Dessert, Snack

Cuisine: American

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 16

Calories: 102 kcal

Author: Georgina from StepAwayFromTheCarbs.com

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Ingredients

FOR THE BROWNIE LAYER

• ¼ cup low carb sweetener eg xylitol or Swerve
• 3 tbs unsalted butter
• ½ cup almond flour
• 2 eggs
• 2 tbs unsweetened cocoa powder
• ½ tsp baking powder

FOR THE CHEESECAKE LAYER

• 8 oz cream cheese softened
• 3 tbs low carb sweetener
• 1 egg beaten
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350F. Line a 8x8" square tin lined with parchment paper or silicone mat.

2. Cream together the butter and a low carb sweetener in a stand mixer. Add almond flour, eggs, unsweetened cocoa powder and baking powder, and beat until smooth. Pour into the prepared tin.
3. In a clean stand mixer bowl, whisk together the softened cream cheese, more sweetener, another egg and some vanilla extract until smooth.
4. Spoon the mixture on top of the chocolate brownie layer. Use a skewer or toothpick to gently swirl the layers together.

5. Bake for around 20-25 minutes or until the cheesecake topping is firm. Transfer the brownies to a cooling rack and let cool, then cut into 16 squares.

Recipe Notes

1g net carb per serving (one brownie)

Nutrition Facts

Low Carb Chocolate Cheesecake Brownies

Amount Per Serving

Calories 102 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 52mg17%

Sodium 58mg3%

Potassium 57mg2%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 301IU6%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Don’t forget to get your copy of Low Carb Chocolate Recipes!

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