Description
Keto cheesecake brownies blend rich chocolate with creamy cheesecake in a guilt-free dessert. Bold flavors and low-carb ingredients make this treat perfect for health-conscious chocolate enthusiasts seeking indulgence without compromising dietary goals.
Ingredients
Scale
Main Ingredients:
- 16 oz (450g) cream cheese (softened)
- 2 large eggs
- 4 oz (115g) sugar-free dark chocolate
- 2 large eggs
- ½ cup (115g) unsalted butter (at room temperature)
Flour and Sweeteners:
- ¾ cup (90g) blanched almond flour
- ⅔ cup (100g) powdered allulose
- ¾ cup (100g) powdered allulose
- 2 tablespoons Dutch-processed cocoa powder
Additional Ingredients:
- 1 teaspoon vanilla extract
- ½ tablespoon lemon juice
- ¼ teaspoon sea salt (only if using unsalted butter)
- ¼ cup sugar-free dark chocolate chips (optional)
Instructions
- Prepare the baking environment by preheating the oven to 350°F (177°C) and lining an 8×8-inch (20×20 cm) pan with parchment paper, ensuring complete coverage of the bottom and sides.
- Create the brownie base by melting unsalted butter and chocolate together in a double boiler, stirring gently until a smooth, glossy consistency is achieved. Remove from heat and incorporate vanilla extract, almond flour, powdered allulose, cocoa powder, and sea salt. Whisk in eggs until the mixture becomes uniform, noting that the texture will appear slightly grainy. Set aside 1/4 of the brownie batter and transfer the remaining portion to the prepared pan.
- Craft the cheesecake layer by using an electric mixer to blend cream cheese and powdered allulose at low to medium speed until light and fluffy. Gradually incorporate eggs, beating after each addition to ensure complete integration. Blend in fresh lemon juice and vanilla extract until the mixture is smooth and well-combined.
- Develop the swirl effect by gently folding the reserved brownie batter into the cheesecake mixture, taking care not to overmix. Pour the marbled mixture over the brownie base, creating an artistic swirl pattern. Optionally, sprinkle sugar-free chocolate chips across the top for added texture and flavor.
- Bake the dessert in the preheated oven for 35-40 minutes, watching for the cheesecake layer to become nearly set with a slight jiggle in the center, indicating perfect doneness.
- Allow the brownies to cool completely at room temperature, which helps the layers set and makes cutting into precise squares easier. Refrigerate for firmer consistency if desired.
Notes
- Slice with Precision: Grab a sharp knife and wipe it clean between each cut to achieve picture-perfect brownie squares without squishing the delicate layers.
- Patience Pays Off: Allow the brownies to cool completely in the pan, giving the cheesecake swirls time to set and stabilize for the most beautiful texture.
- Gentle Mixing Magic: Fold the cheesecake mixture into the brownie batter with a light touch, preserving those gorgeous marbled swirls that make these treats irresistible.
- Temperature Matters: Pull out butter, eggs, and cream cheese an hour before baking to ensure they’re perfectly room temperature, creating a silky-smooth batter without any annoying lumps.
- Toothpick Test Trick: Check brownie doneness by inserting a toothpick into the center – it should come out with just a few moist crumbs, signaling they’re baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 236
- Sugar: 1.4g
- Sodium: 100mg
- Fat: 23.1g
- Saturated Fat: 9g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5.5g
- Cholesterol: 80mg