Print
Description
A delicious low-carb dessert combining the richness of cheesecake with the fudgy texture of brownies, perfect for those avoiding sugar.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/2 cup sugar substitute (erythritol or stevia)
- 1/4 tsp salt
- 1/2 cup melted butter
- 2 eggs
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- 1/4 cup sugar substitute (for cheesecake layer)
- 1 egg (for cheesecake layer)
- 1/2 tsp vanilla extract (for cheesecake layer)
Instructions
- Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.
- Mix almond flour, cocoa powder, sugar substitute, and salt in a bowl.
- Add melted butter, eggs, and vanilla extract to the dry ingredients. Stir until smooth.
- Pour 2/3 of the brownie batter into the pan and spread evenly.
- In a separate bowl, beat cream cheese, sugar substitute, egg, and vanilla extract until smooth.
- Pour cheesecake mixture over the brownie layer.
- Drop spoonfuls of the remaining brownie batter on top and swirl with a knife.
- Bake for 25-30 minutes or until set. Cool completely before slicing.
Notes
- Store in the refrigerator for up to 5 days.
- Use room temperature cream cheese for smoother blending.
- Adjust sweetness to taste with your preferred sugar substitute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg