KETO CHEESECAKE BROWNIES!! 😍 sounds like a perfect dessert for the holidays!
Ingredients
Brownie Base:
1/2 c butter (melted)
1/2 c almond flour
1/4 c cocoa powder
pinch salt
1 large egg
3/4 c Swerve Sweetener (granular)
1/4 t vanilla extract
1/4 c walnuts or pecans chopped (optional)
Cheesecake Filling:
16 oz cream cheese softened
2 large eggs
1/2 c Swerve Sweetener(powdered)
1/4 c heavy cream
1/2 t vanilla extract
Instructions
For the brownie base:
Preheat oven to 325F and grease a 9-inch pan.
In a large bowl, beat 1 egg, Swerve and vanilla until smooth. Beat in almond flour mixture, cocoa powder then butter until mixture is smooth. Stir in nuts.
Spread evenly over bottom of prepared pan. Bake 12 to 18 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.
For the filling:
Reduce oven temperature to 300F.
In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.
Pour filling over crust . Bake until edges are set and center just barely jiggles, 35 to 45 minutes. Remove from oven and let cool.
Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 2 hours.
Sprinkle it with cocoa powder to make it pretty!
Net carb 4.21