Keto Cheesecake Swirl Brownies
Ingredients
For the brownie layer:
1 cup almond flour
½ cup unsweetened cocoa powder
½ cup powdered erythritol (or monk fruit sweetener)
½ tsp baking powder
¼ tsp salt
2 large eggs
½ cup unsalted butter, melted
1 tsp vanilla extract
½ cup sugar-free chocolate chips
For the cheesecake swirl:
8 oz cream cheese, softened
¼ cup powdered erythritol
1 large egg yolk
½ tsp vanilla extract
Instructions
Preheat oven
Heat oven to 350°F (175°C) and line or grease an 8x8 baking pan.
Make brownie batter
In one bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
In another bowl, whisk eggs, melted butter, and vanilla.
Combine wet and dry ingredients, then fold in chocolate chips. Spread into the prepared pan.
Make cheesecake swirl
Beat softened cream cheese, erythritol, egg yolk, and vanilla until smooth.
Drop spoonfuls of the cheesecake mixture on top of the brownie batter.
Use a knife to swirl lightly for a marbled effect.
Bake
Bake for 25–30 minutes, until the edges are set but the center is slightly fudgy.
Let cool before slicing into squares.
Tips
For extra fudginess, underbake slightly and chill before cutting.
Add walnuts or pecans for crunch.
Store in the fridge up to 5 days, or freeze for longer.
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