Cheesecake Brownies
Servings 16
Ingredients
Cheesecake Layer
- 227 g Cream cheese Softened
- 50 g Erythritol
- 1 Egg At room temperature
- 2 teaspoon Vanilla extract
Brownie Layer
- 130 g Unsalted butter
- 160 g Erythritol
- 80 g Cocoa powder Cadburys Bournville Baking
- 1/2 teaspoon Salt
- 2 Eggs At room temperature
- 70 g Almond flour
Instructions
Prep
- Preheat oven to 180°C & place rack on lower third of oven.
- Grease & line an 8x8 baking pan.
Cheesecake
- Cream your cream cheese & erythritol in a bowl.
- Add in 1 egg & vanilla extract, mix until combined. Set aside.
Brownie
- Set up heatproof bowl as a double boiler.
- Add butter, erythritol, cocoa & salt to bowl.
- Heat until melted and combined, remove from heat & allow to cool slightly.
- Add eggs one at a time, mixing well until combined.
- Add almond flour, mix well.
Bake
- Pour 2/3 of the brownie mixture into the lined pan.
- Add the cheese cake layer.
- Add remaining brownie mix and swirl together.
- Bake for 15-25 minutes, or until center has just set.
Serve
- Allow to cool completely and remove from pan.
- Cut into 16 & serve.
Notes
Adapted from Lowcarb Diet World
Cadbury's Bournville Cocoa Powder carbs = 14g per 100g
Aldi Cocoa Powder carbs = 8.7g per 100g
