Servings: 9
Prep Time: 15 min | Cook Time: 25–30 min
Ingredients
For the Brownie Layer:
½ cup unsalted butter
½ cup sugar-free chocolate chips (like Lily’s or ChocZero)
½ cup granulated sweetener (Monkfruit or Allulose)
2 large eggs
1 tsp vanilla extract
¾ cup almond flour
2 tbsp unsweetened cocoa powder
¼ tsp baking powder
Pinch of salt
For the Cheesecake Swirl:
4 oz cream cheese, softened
2 tbsp granulated sweetener
1 egg yolk
½ tsp vanilla extract
Instructions
- Preheat & Prepare
Preheat oven to 350°F (175°C).
Grease an 8×8-inch baking pan (or line with parchment paper).
- Make the Brownie Batter
In a microwave-safe bowl, melt butter and chocolate chips together in 20-second bursts, stirring until smooth.
Whisk in sweetener, then eggs and vanilla until glossy.
Add almond flour, cocoa powder, baking powder, and salt. Stir until combined.
Spread about ¾ of the batter into the pan, reserving some for swirling later.
- Make the Cheesecake Mixture
In another bowl, beat together:
Cream cheese
Sweetener
Egg yolk
Vanilla extract
until smooth and creamy.
- Swirl It!
Drop spoonfuls of cheesecake mixture over the brownie base.
Add dollops of the remaining brownie batter.
Use a knife or skewer to gently swirl the two layers together.
Sprinkle a few extra sugar-free chocolate chips on top if desired.
- Bake
Bake for 25–30 minutes, until the edges are set and the center is just slightly soft.
Cool completely before slicing (they firm up as they cool).
Macros (Per Serving, Approx.)
Calories: 210
Fat: 19g
Protein: 5g
Net Carbs: 3.5g
enjoy