It’s July!! I can’t even believe how fast the summer is flying by since school finished. Right now we are all about pool parties and easy food and treats to enjoy fun times with family and friends. What my kids love most is brownies. And I love cheesecake. So I married them and made these! The best of both Low Carb Recipes in my opinion, the ultimate Cheesecake Brownies!
Just because they are made without sugar or gluten or grains doesn’t mean we can eat them for breakfast! Emphasizing this to my kids is always a challenge as an allergy friendly food blogger. Sometimes they think because my treats and snacks don’t have sugar they can splurge a little more and that’s just not the case. Snacks and treats have there place in a balanced life style for not only my kids, but myself. These easy cheesecake brownies will be completely satisfying so one is all you’ll need to feel content.
227 g cream cheese softened
50-70 g erythritol (I did 50)
1 egg at room temperature
1 teaspoon vanilla extract
130 g unsalted grass-fed butter
140-210 g erythritol (I did 140, I can’t imagine them needing to be sweeter)
80 g cocoa powder
1/2 teaspoon kosher salt
2 eggs at room temperature
70 g almond flour
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 8×8-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!).
150cal, <2 net carbs per 1/16th of the recipe.
Can you do this in something other than grams please💛
Thank you but, can this be done up in US measurement please
Can you do this with a button to change to US measurements? Also, can you set this up where it can be printed, please? Thank you, so much!
Oops! I just saw the print button! Sorry!
Where? I don’t see a print button.
Please please convert to US measurements please.
US measurements: http://bit.ly/2Uoy1Ld
This was a delicious recipe!! I had to bake them closer to 30 minutes at 350 and they still came out gooey (just how I like them). I use Z-Sweet for my sugar substitute and it tastes like the real thing!
I also had no problem googling the conversions. Just use your phone, people.
Just made these and they are AMAZING
They were delicious! I followed recipe exactly how it was written, but the brownie was very dense. It didn’t swirl as in picture. When I was making the brownie mix in the water bath, it didn’t seem like the sweetener melted. Any suggestions?
try different sweetener
Mine was very dense also. I wondered if I had done one of the conversions wrong. I used Splenda. Waiting for them to cool now.