Ingredients
Brownie Layer:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or monk fruit sweetener
- 1/2 tsp baking powder
- Pinch of salt
- 2 large eggs
- 1/2 cup unsalted butter (melted)
- 1 tsp vanilla extract
Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup erythritol
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Line an 8×8 inch baking pan with parchment paper.
- Make the brownie batter:
- In a bowl, mix almond flour, cocoa powder, sweetener, baking powder, and salt.
- Add eggs, melted butter, and vanilla. Stir until smooth.
- Spread 3/4 of the brownie batter evenly in the prepared pan, saving the rest for the top.
- Make the cheesecake layer:
- Beat cream cheese until smooth.
- Add sweetener, egg, and vanilla, and mix until creamy.
- Spread this cheesecake mixture over the brownie layer in the pan.
- Swirl: Drop spoonfuls of the remaining brownie batter over the cheesecake layer. Use a knife to gently swirl for a marbled effect.
- Bake for 25–30 minutes or until the center is set.
- Don’t overbake — they’ll continue to firm up as they cool.
- Cool completely, then chill in the fridge for at least 1 hour before slicing.
✅ Pro tip: For an extra chocolatey kick, add sugar-free chocolate chips to the brownie batter.
