Easy Keto Chocolate Cheesecake Brownies Recipe

Easy Keto Chocolate Cheesecake Brownies Recipe - These brownies need to be well-cooled before you start to devour them, as they can be a little soft and fudgy when hot. Of course, if you want soft and fudgy, don’t let me stop you! Make pretty little swirls with a small spatula and serve up your masterpiece.

Active Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Easy Keto Chocolate Cheesecake Brownies Recipe near me

Ingredients for Best Chocolate Cheesecake Brownies:

  • Keto cooking spray

For the brownie batter
  • ½ cup sugar-free chocolate chips
  • 8 tablespoons (1 stick) unsalted butter
  • 3 large eggs
  • ¼ cup Swerve granulated sweetener
  • 1 teaspoon vanilla extract

For the cheesecake batter
  • 8 ounces full-fat cream cheese, cubed and softened
  • 1 large egg
  • 3 tablespoons TruvĂ­a granulated sweetener
  • 1 teaspoon vanilla extract

How to Make Chocolate Cheesecake Brownies:

  1. Preheat the oven to 350°F. Grease an 8-inch square baking pan with cooking spray and line the bottom with parchment paper; set aside.
  2. For the brownie batter: In a medium microwave-safe bowl, combine the chocolate chips and butter. Microwave on high for 1 minute, stopping and stirring once. Remove from the microwave and stir until all lumps have melted into the mixture (don’t continue to microwave the mixture).
  3. In a large bowl, combine the eggs, sweetener, and vanilla. Beat with an electric mixer on medium-high until light and frothy. Slowly pour the melted chocolate mixture into the bowl, beating until well blended. Pour the batter into the prepared pan.
  4. For the cheesecake batter: In a medium bowl, combine the cream cheese, egg, sweetener, and vanilla. Beat with an electric mixer on medium-high until light and frothy. Pour the cheesecake batter on top of the brownie batter. Use a rubber scraper or butter knife to swirl the two batters together slightly.
  5. Bake for 35 minutes, or until a knife inserted into the center of the brownie comes out clean. (If you see the edges starting to cook faster than the rest of the brownie, cover the top loosely with foil.)
  6. Cool within the pan on a wire rack for ten minutes. Cut into 8 rectangles. Remove from the pan and cool fully on the wire rack.

Dietary Considerations
Vegetarian
Macros
82% Fat
3% Carbs
7% Protein
Per Serving
Calories: 320
Total Fat: 29g
Total Carbs: 21g
Net Carbs: 2g
Fiber: 1g
Sugar: 1g
Protein: 6g

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