These rich, fudgy brownie bites topped with a creamy swirl are an amazing keto-friendly dessert!
Prep Time: 5 minutes
Cook Time: 15–18 minutes
Makes: 18 brownie bites
Ingredients
Brownie Batter
¼ cup butter, melted
3 tbsp heavy whipping cream
2 eggs
⅓ cup monkfruit sweetener
⅓ cup cocoa powder
⅓ cup almond flour
¼ tsp baking powder
½ tsp pink salt
Cream Cheese Swirl
1 oz cream cheese, softened
1 tbsp heavy whipping cream
1 tsp vanilla extract
1 tbsp water
1 tbsp monkfruit sweetener
Instructions
Preheat your oven to 350°F.
Melt the butter in the microwave (about 15 seconds) until fully liquid.
In a small bowl, whisk the eggs until light and fluffy.
Add the melted butter, heavy cream, and monkfruit sweetener to the eggs. Mix until well combined.
Add the cocoa powder, almond flour, baking powder, and salt. Stir again until a smooth batter forms.
Set the batter aside while you prepare the cream cheese swirl.
Make the Cream Cheese Swirl
Microwave the softened cream cheese for 10–15 seconds to make it very soft.
Mix in the monkfruit sweetener, heavy cream, vanilla, and water until smooth and creamy.
Assemble
Grease your baking pan (a silicone 24-square brownie mold works great).
Spoon slightly less than 1 tablespoon of brownie batter into each of 18 wells, leaving space for the swirl.
Add about ½ teaspoon of the cream cheese mixture on top of each brownie.
Use a toothpick to gently swirl the cream cheese into the batter.
Bake
Bake at 350°F for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before removing from the mold.