Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course
Dessert
Cuisine
British
Servings
16
Calories
159 kcal
INGREDIENTS
1x
2x
3x
Brownie batter
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1 cup / 100g almond flour
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2/3 cup / 57g cacao powder
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1 tsp baking powder
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1/2 tsp salt
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2/3 cup / 130g granulated erythritol (So Nourished)
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3 eggs medium***, room temperature
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1/2 cup / 113g butter or coconut oil melted
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1/4 cup / 45g sugar free chocolate chips or dark chocolate chunks 85% cocoa solids minimum
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2 tbsp unsweetened almond milk
Cheesecake batter
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1 cup / 225g cream cheese or mascarpone room temperature
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1 egg room temperature
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1/4 cup / 40g powdered erythritol (So Nourished)
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3/4 tsp vanilla extract
INSTRUCTIONS
Preheat the oven to 350 F / 180 C / 160 fan. Line a 28 x 19 x 3.5cm baking tray with greaseproof paper.
Brownie Batter
Add all the dry ingredients to a mixing bowl and mix well with a fork or spatula.
Add the wet ingredients and stir together using a fork or spatula. Last, stir in the chocolate chips.
Cheesecake batter
Place the cream cheese, erythritol, egg and vanilla into a mixing bowl and blend with an electric mixer until combined.
Assembly
Add dollops of brownie batter to your prepared baking tin. Save about 4 tbsp. Don’t spread.
Spoon the cheesecake batter into the gaps and gently shake the pan to self level. Add the 4 tbsp of reserved batter to the top of a 4 cheesecake dollops. Using a toothpick swirl the batters together. Don’t be tempted to over swirl.
Bake in the centre of the oven for about 20 – 25 minutes until the edges are cooked but the centre is still a little jiggly and just before the cheesecake batter browns. My oven was about 24 minutes.
The brownies with firm up as they cool so don’t be tempted to over-bake. Remove from the oven and allow to fully cool to firm up before slicing. Placing in the fridge, once cooled, will also firm them up a bit more.
VIDEO
Hands on: 15 minutes
Overall cooking time: 40 minutes
Makes 16 slices. Net carbs per slice: 2.8 g
Storage: Airtight tupperware in the fridge for up to 4 days or freezer up to 3 months
I used regular almond flour / ground almonds. If you”re using extra-fine almond flour, reduce the amount by 2 tbsp as it’s more absorbent.
***3 medium eggs worked well in my brownie batter. If your eggs are very large, 2 eggs should suffice.
You can make your own powdered sweetener by simply blitzing some granulated in the food processor!
NUTRITION
Calories: 159kcal
Protein: 4.5g
Fat: 15.2g
Fiber: 2.8g
Sugar: 1.4g