These Keto & Gluten Free Cheesecake Brownies are the perfect indulgent treat for those who are looking to satisfy their sweet tooth without breaking their diet. Made with almond flour and sweetened with erythritol, these brownies are also gluten-free, low-carb, and keto-friendly. The addition of a creamy cheesecake swirl takes these brownies to the next level, making them a crowd-pleaser for all occasions.
Ingredients:
Brownie Batter:
- 1/2 cup almond flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup erythritol
- 1/4 cup melted butter
- 2 eggs
- 1 tsp vanilla extract
Cheesecake Swirl:
- 4 oz cream cheese, softened
- 1 egg yolk
- 2 tbsp erythritol
- 1/4 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and erythritol.
- In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until well combined.
- In another bowl, mix together the cream cheese, egg yolk, erythritol, and vanilla extract until smooth and creamy.
- Pour the brownie batter into an 8×8 inch baking dish lined with parchment paper. Spoon dollops of the cheesecake mixture on top of the brownie batter.
- Use a knife to swirl the cheesecake mixture into the brownie batter.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
