Keto Cheesecake Brownies

Ingredients:

For the Brownie Layer:

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter (melted)
• 1/4 cup sweetener (erythritol or monk fruit)
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk

For the Cheesecake Layer:

• 8 oz cream cheese (softened)
• 1/4 cup sweetener (erythritol or monk fruit)
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
2. Prepare the brownie layer:
   • In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
   • In a separate bowl, whisk the melted butter, sweetener, eggs, vanilla extract, and almond milk until smooth.
   • Add the wet ingredients to the dry ingredients and mix until fully combined.
3. Prepare the cheesecake layer:
   • In a mixing bowl, beat the softened cream cheese with sweetener until smooth.
   • Add the egg and vanilla extract, and beat until well combined.
4. Assemble the brownies:
   • Pour the brownie batter into the prepared baking dish and spread it evenly.
   • Drop spoonfuls of the cheesecake batter on top of the brownie batter.
   • Use a toothpick or knife to swirl the cheesecake mixture into the brownie layer, creating a marbled effect.
5. Bake for 25-30 minutes, or until the brownies are set and a toothpick inserted comes out mostly clean (a few crumbs are okay). Let the brownies cool completely in the pan before slicing into squares.
6. Serve and enjoy! These keto cheesecake brownies are rich, creamy, and satisfy your sweet tooth while keeping it low-carb!