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Rich, fudgy low carb brownies swirled with a creamy sugar-free cheesecake layer. Keto-friendly, gluten-free, and incredibly satisfying.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar-free sweetener
  • 2 large eggs
  • 1/3 cup melted butter
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1 egg (for cheesecake layer)
  • 1/4 cup powdered sugar-free sweetener

Equipment

  • mixing bowls
  • 8x8 inch baking pan
  • whisk

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
  2. In a bowl, mix almond flour, cocoa powder, and granulated sweetener.
  3. Add eggs, melted butter, and vanilla. Stir until smooth.
  4. In a separate bowl, beat cream cheese, egg, and powdered sweetener until creamy.
  5. Spread brownie batter into pan. Spoon cheesecake mixture on top and swirl gently.
  6. Bake for 30–35 minutes until set but slightly soft in the center. Cool completely before slicing.

Nutrition

Calories: 160kcalCarbohydrates: 6gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 90mgPotassium: 120mgFiber: 2gSugar: 1gVitamin A: 6IUCalcium: 4mgIron: 6mg

Notes

Do not overbake. Brownies will continue to set as they cool. Chill before slicing for best texture.

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