CHEESECAKE BROWNIES -

GLUTEN FREE
COURSE: DESSERT, SNACK CUISINE: AMERICAN
KEYWORD: LOW CARB BROWNIES
PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES SERVINGS: 16 SQUARES
CALORIES: 142KCAL
AUTHOR: LISA | LOW CARB YUM
Turn low carb brownies into something special by swirling in
a cream cheese mixture on top. These gluten free
cheesecake brownies are a delicious treat.

INGREDIENTS
BROWNIE LAYER:
1 stick unsalted butter melted
1/4 cup low carb sweetener or Swerve sweetener
3/4 teaspoon SweetLeaf stevia drops
1/2 teaspoon monk fruit liquid extract
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/8 teaspoon sea salt
2 large eggs
1/2 cup almond flour
3 tablespoons coconut flour
CHEESECAKE LAYER:
8 ounces cream cheese
3 tablespoons low carb sweetener or Swerve
sweetener
1/2 teaspoon vanilla extract
1 large egg yolk

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INSTRUCTIONS
1. Preheat oven to 350°F. Grease 8x8 baking pan or line
with parchment paper.
BROWNIE LAYER:
1. In large bowl, combine the butter, sweeteners, cocoa,
vanillia extract, and salt until well combined.
2. Whisk in the eggs then fold in the flours.
3. Reserve about 1/4 cup of batter. Spread remaining
batter into prepared pan.
CHEESECAKE LAYER:
1. Beat together the cream cheese, sweetener, vanilla,
and egg yolk until well blended.
2. Spread cream cheese mixture evenly over brownie
layer.
SWIRL:
1. Drop reserved brownie batter over cheesecake layer..
2. Swirl in with a knife.
3. Bake for about 30 minutes then transfer to a rack to
cool.

NOTES
If needed, the reserved brownie batter can be thinned with
some almond milk (or other low carb milk) to make it easier
to swirl in.
Nutrition per serving: 3.1g erythritol, 1.4g net carbs

NUTRITION
Serving: 1g | Calories: 142kcal | Carbohydrates: 5.8g |
Protein: 3.3g | Fat: 13.7g | Sodium: 63.3mg | Fiber: 1.3g
© LowCarbYum.com
Unauthorized use and/or duplication of this material without written
permission from site owner Lisa MarcAurele is strictly prohibited.

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