Keto Cheesecake Stuffed Brownies
Keto Cheesecake Stuffed Brownies
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Keto Cheesecake Stuffed Brownies |
ingredients
For the Filling
1. 1/4 cup granulated erythritol
2. 1 large egg
3. 8 ounces cream cheese
For the Brownie
1. 1/2 cup granulated erythritol
2. 1/4 cup cocoa powder
3. 1/2 cup almond flour
4. 3 ounces low carb milk chocolate
5. 5 tablespoons butter
6. 3 large eggs
instruction
- Heat oven to 350F and line a brownie pan with parchment. Make the cheesecake filling first by beating softened cream cheese, egg for the filling, and granulated sweetener smooth. Set aside.
- Melt the chocolate and butter at 30 second intervals in the microwave, stirring frequently until smooth. Let cool slightly while you prepare the brownie.
- Beat remaining eggs and sweetener on medium until the mixture is frothy.
- Sift in the cocoa powder and almond flour and continue to beat until a thin batter forms.
- Pour in melted chocolate and beat with the hand mixer on low for 10 seconds. The batter will thicken to a mousse like consistency.
- Pour ¾ of the batter in the prepared pan, top with dollops of the cream cheese, then finish with the remaining brownie batter.
- Using a spatula, smooth the batter over the cheesecake filling in a swirling patter.
- Bake for 25-30 minutes or until the center is mostly set. It may jiggle slightly but once you remove it from the oven it should firm completely. Cool before slicing!
- enjoy