Keto Mocha Cheesecake Brownies
These Keto Mocha Cheesecake Brownies feature a rich chocolate brownie base with coffee flavor with creamy vanilla cheesecake swirl!
Ingredients
For the Brownies
- 8 tablespoons butter melted
- 1 cup confectioners monkfruit sweetener or confectioners Swerve
- ⅓ cup unsweetened cocoa powder
- 2 eggs beaten
- ½ teaspoon salt
- ¾ cup almond flour
- 1 packet instant coffee
- 1 teaspoon vanilla extract
For the Cheesecake Layer
- 8 ounces cream cheese softened
- ¼ cup Monkfruit or Swerve Confectioners Sweetener
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
- In a mixing bowl, combine the melted butter, keto sugar substitute, instant coffee, and cocoa powder.
- Add the eggs, followed by the almond flour and salt.
- Turn the brownie batter into a parchment paper-lined 8×8-inch baking dish.
- In a blender or food processor, add the cream cheese, keto sugar substitute, heavy cream and vanilla extract and blend.
- Spoon the cheesecake mixture in lumps onto the brownie batter, and swirl.
- Bake 30-35 minutes until brownies are set
Notes
This recipe makes 9 brownies (size: 2.67 x 2.67 inches), and each brownie has 4 net carbs.
Nutrition
Serving: 1 brownie (2.67 x 2.67 inches)Calories: 256kcalCarbohydrates: 5.3gProtein: 5gFat: 22.1gCholesterol: 93mgSodium: 226mgFiber: 1.3gSugar: 1.4g
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