These keto cheesecake brownies are squares of pure happiness! It's a super easy recipe that's ready in only 40 minutes. Fun to make, too :) I'd love to see how pretty your swirls turn out. Post pics on my Facebook page or tag me on Instagram if you can!
Preheat the oven to 350 F / 180 C / 160 fan. Line a 28 x 19 x 3.5cm baking tray with greaseproof paper.
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.
Place the cream cheese, erythritol, egg and vanilla into a mixing bowl and blend with an electric mixer until combined.
Add dollops of brownie batter to your prepared baking tin. Save about 4 tbsp. Don’t spread.
Spoon the cheesecake batter into the gaps and gently shake the pan to self level. Add the 4 tbsp of reserved batter to the top of a 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 a little jiggly and just before the cheesecake batter browns. My oven was about 24 minutes.
The brownies with 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.
Hands on: 15 minutesOverall cooking time: 40 minutesMakes 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 monthsI used regular almond flour / ground almonds. If you're using extra-fine almond flour, reduce the amount by 2 tbsp as it's more absorbent. ***3 medium eggs worked well in my brownie batter. If your eggs are very large, 2 eggs should suffice. You can make your own powdered sweetener by simply blitzing some granulated in the food processor!