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