Keto Cheesecake Brownies

Ingredients

Brownie Layer:

• 3/4 cup almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/2 cup unsalted butter (melted)
• 2/3 cup granulated erythritol or your preferred keto-friendly sweetener
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Cheesecake Layer:

• 8 oz cream cheese (softened)
• 1/4 cup granulated erythritol or sweetener of choice
• 1 large egg
• 1/2 tsp vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. Prepare the Brownie Layer:
   • In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
   • In another bowl, combine melted butter and sweetener until smooth. Add in eggs and vanilla extract, mixing until well combined.
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
   • Spread about 3/4 of the brownie batter into the prepared pan, reserving some for the topping.
3. Prepare the Cheesecake Layer:
   • In a bowl, beat softened cream cheese until smooth. Add sweetener, egg, and vanilla extract, and beat until creamy and well combined.
   • Carefully pour the cheesecake mixture over the brownie batter in the pan, spreading evenly.
4. Add Brownie Swirl:
   • Drop spoonfuls of the remaining brownie batter on top of the cheesecake layer.
   • Use a knife or toothpick to gently swirl the brownie batter into the cheesecake layer for a marbled effect.
5. Bake:
   • Bake for 25-30 minutes, or until the center is set and a toothpick comes out mostly clean.
   • Allow brownies to cool completely in the pan before cutting into squares.
6. Serve: For best results, refrigerate for at least an hour before slicing and serving.

Tips:

• For extra fudginess, add a few sugar-free chocolate chips into the brownie batter.
• Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.