Keto Cheesecake Stuffed Brownies Recipe
These gluten free and keto cheesecake stuffed brownies are the best of both worlds! Keto Cheesecake Stuffed Brownies look and smell amazing. I have made this recipe about three times in the last week. They are that good! They were amazing definitely making these again.
For the Filling:
- 8 ounces cream cheese
- 1/4 cup granulated erythritol
- 1 large egg
For the Brownie:
- 3 ounces low carb milk chocolate
- 5 tablespoons butter
- 3 large eggs
- 1/2 cup granulated erythritol
- 1/4 cup cocoa powder
- 1/2 cup almond flour
- 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!
This makes a total of 16 servings of Keto Cheesecake Stuffed Brownies.
Each serving comes out to be 143.94 Calories, 13.48g Fat, 1.9g Net Carbs, and 3.87g Protein.
NUTRITIONAL DISCLAIMER Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Recipe by: Amanda M.
What size of a pan are you using for your “brownie pan” for this recipe?
Can I freeze this ?