Keto Cheesecake Brownies

Ingredients

For the Brownie Layer:

• 1/2 cup almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/2 cup butter, melted
• 2 large eggs
• 1/2 cup erythritol or any keto-friendly sweetener
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Optional: 1/4 cup sugar-free chocolate chips

For the Cheesecake Layer:

• 8 oz cream cheese (softened)
• 1 large egg
• 1/4 cup erythritol or any keto-friendly sweetener
• 1 tsp vanilla extract

Instructions

1. Preheat Oven

• Preheat your oven to 350°F (175°C).
• Line an 8×8-inch baking pan with parchment paper.

2. Prepare Brownie Layer

• In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
• In another bowl, mix the melted butter, eggs, erythritol, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients and mix until smooth. If desired, fold in sugar-free chocolate chips.
• Pour the brownie batter into the prepared baking pan, smoothing it evenly.

3. Prepare Cheesecake Layer

• In a bowl, beat the softened cream cheese, erythritol, egg, and vanilla extract until smooth and creamy.
• Pour the cheesecake mixture over the brownie layer and spread it evenly.

4. Swirl Effect (Optional)

• For a marbled effect, take a knife and gently swirl the cheesecake and brownie layers together.

5. Bake

• Bake for 25-30 minutes, or until the center is set and the edges are slightly golden.
• Let it cool completely before cutting into squares.

6. Serve & Enjoy!

• Refrigerate for a few hours for the best texture. Enjoy your keto cheesecake brownies!