Gluten Free, Low Carb & Keto Cheesecake Brownies
Calories 870kcal
Ingredients
- 227 grams cream cheese (softened)
- 70 grams xylitol sweetener (softened)
- 1 eggs (at room temperature)
- 1 teaspoon vanilla extract
- 130 grams grass-fed butter (softened)
- 210 grams xylitol sweetener (softened)
- 80 grams cocoa powder
- 1/2 teaspoon kosher salt
- 2 eggs (at room temperature***)
- 70 grams almond flour
Instructions
- See recipe video for guidance! Position a rack in the lower third of your oven and preheat to 350°F/180°C.
- Line with parchment paper the bottom and sides of a 8x8-inch baking pan.
- Set aside.
- Make the cheesecake layer first.
- Add cream cheese and sweetener to a bowl and cream using an electric mixer (faster and easier) or whisk until creamy and smooth.
- Mix in the egg and vanilla extract until fully combined.
- Set aside.
- Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl.
- Melt over a water bath whisking constantly (or use the microwave).
- You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated.
- Remove from heat and allow the mixture to cool slightly.
- Add one egg at a time, whisking well after each one until completely incorporated.
- The texture should appear smooth, with all the sweetener dissolving into the mixture.
- Add the almond flour, whisking vigorously until fully blended (about a minute).
- Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer.
- Add the remaining brownie batter in 4 dollops (see pictures in post for reference), and swirl the two batters together using a knife.
- Bake for 15-25 minutes (we do 23), or until the center is just set and still jiggly.
- This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around.
- Allow to cool completely on a rack.
- Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!).
- To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
- Store in the fridge for 3 days and freeze for up to 3 months (they freeze great!).
Nutrition
Calories: 870kcal
Originally posted 2019-02-20 18:14:27.
