Fudgy Keto Cheesecake Brownies
These rich, chocolatey keto cheesecake brownies are squares of pure happiness! It's a super easy recipe that's ready in only 40 minutes. 2.8g net carbs per square.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: British
Servings: 16
Calories: 159kcal
Brownie Batter
Add all the dry ingredients to a mixing bowl and mix well with a fork or spatula.
Add the wet ingredients and stir together using a fork or spatula. Last, stir in the chocolate chips.
Assembly
Add dollops of brownie batter to your prepared baking tin. Save about 4 tablespoons. Don’t spread.
Spoon the cheesecake batter into the gaps and gently shake the pan to self level. Add the 4 tablespoons of reserved batter to the top of the 4 cheesecake dollops. Using a toothpick, swirl the batters together. Don’t be tempted to over swirl.
Bake in the centre of the oven for about 20 - 25 minutes until the edges are cooked but the centre is still jiggly and just before the cheesecake batter browns.
The brownies firm up as they cool, so don’t be tempted to over-bake. Remove from the oven and allow to fully cool to firm up before slicing. Placing in the fridge, once cooled, will also firm them up a bit more.
Makes 16 slices. Net carbs per slice: 2.8 g
Storage: Airtight tupperware in the fridge for up to 4 days or freezer up to 3 months
If you're using extra-fine almond flour, reduce the amount by 2 tablespoons.
***3 medium eggs worked well in my brownie batter. If your eggs are very large, 2 eggs should suffice.
Calories: 159kcal | Total Carbohydrates: 5.6g | Protein: 4.5g | Fat: 15.2g | Saturated Fat: 7.4g | Fiber: 2.8g | Sugar: 1.4g