Cheesecake Brownies - Gluten Free
Servings: 16 squares
Calories: 142kcal
Turn low carb brownies into something special by swirling in a cream cheese mixture on top. These gluten free cheesecake brownies are a delicious treat.
Print Recipe
Ingredients
Brownie Layer:
- 1 stick unsalted butter melted
- 1/4 cup low carb sugar substitute or Swerve sweetener
- 3/4 teaspoon SweetLeaf stevia drops
- 1/2 teaspoon monk fruit liquid extract
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 2 large eggs
- 1/2 cup almond flour
- 3 tablespoons coconut flour
Cheesecake Layer:
- 8 ounces cream cheese
- 3 tablespoons low carb sugar substitute or Swerve sweetener
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
Instructions
- Preheat oven to 350°F. Grease 8x8 baking pan or line with parchment paper.
Brownie Layer:
- In large bowl, combine the butter, sweeteners, cocoa, vanillia extract, and salt until well combined.
- Whisk in the eggs then fold in the flours.
- Reserve about 1/4 cup of batter. Spread remaining batter into prepared pan.
Cheesecake Layer:
- Beat together the cream cheese, sweetener, vanilla, and egg yolk until well blended.
- Spread cream cheese mixture evenly over brownie layer.
Swirl:
- Drop reserved brownie batter over cheesecake layer..
- Swirl in with a knife.
- Bake for about 30 minutes then transfer to a rack to cool.
Video
Notes
If needed, the reserved brownie batter can be thinned with some almond milk (or other low carb milk) to make it easier to swirl in.
Nutrition per serving: 3.1g erythritol, 1.4g net carbs
Nutrition
Serving: 1g | Calories: 142kcal | Carbohydrates: 5.8g | Protein: 3.3g | Fat: 13.7g | Sodium: 63.3mg | Fiber: 1.3g
Additional Info
Net Carbs:
4.5
g
|
% Carbs:
11.7
%
|
% Protein:
8.5
%
|
% Fat:
79.8
%
|
SmartPoints:
4