Brownie meet Cheesecake, enough said.  🤤  *drool*

I’m not sure why you would ever want to go back to a “regular” brownie OR cheesecake after this one … especially with less than 2g net carbs per serving, depending on your ingredients.

Enjoy … smart choices … moderation.  😉  Or Don’t

Table of Contents

Ingredients

• Cream Cheese Filling
  • 8 oz Philadelphia Cream Cheese
  • 1 Large Organic Egg
  • 1/4 cup Sugar Substitute
    Pyure Bakeable Powdered
  • 1 teaspoon Vanilla Extract
• Brownie Batter
  • 2 Large Organic Eggs
  • 1/2 cup Sugar Substitute
    Pyure Bakeable Powdered
  • 6 tablespoons Butter
  • 3 oz Unsweetened Baker’s Chocolate
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Coconut Flour
  • 1/2 teaspoon Himalayan Sea Salt
  • 1 /2teaspoon Baking Powder
  • 2 tablespoons Heavy Whipping Cream
    (optional – I left it out)

Directions

1. Preheat oven to 350 & grease 8×8 baking dish.
2. In one bowl beat cream cheese until light and add egg, sugar substitute, and vanilla — set aside.
3. In another bowl beat eggs until light and add sugar substitute, mix well.
4. Melt chocolate and butter together in another bowl.
5. Add vanilla, salt, baking powder, and melted chocolate to eggs.
6. Slowly add the coconut flour in at least 2 batches to mix well.
7. Spread 3/4 of brownie mixture to baking dish, add cream cheese mixture,
8. Add remaining brownie mixture (can add heavy whipping cream) and smoothen to create somewhat of a marbled look.
9. Bake 30-35 minutes until toothpick comes out clean.

Nutrition Facts

• Total Servings:  9
• Serving Size:  1
• Total Carbs:  3.3g
• Net Carbs:  1.7g
• Fat:  18.6g
• Protein:  4.6g

If you’re looking for low net carb cookie recipe, try our Snickerdoodle!

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks