Homemade Easy Keto Cheesecake Brownies

Instructions

Keto Brownie Layer

1. Pre-heat oven to 350 degrees line both the bottom and sides of an 8×8 square pan with parchement paper. This will make it easier to lift out of the pan once baked.
2. Melt the baking chocolate and butter either in a double boiler. Or in a microwave in increments of 30 seconds until fully melted. Stir well and allow to cool for 5 minutes.
3. In a medium-sized bowl add the granulated sugar substitute, and pour the butter chocolate/mixture and whisk until fully combined.
4. Stir in the vanilla extract.
5. Mix in the eggs one at a time and combine well.
6. Next add the vanilla extract and combine the batter.
7. You want make sure that the batter is smooth and that the sweetener has fully disolved into the mixture.
8. Add the sifted almond flour, baking powder and salt and whisk until fully blended but being careful not to overmix to ensure they are fudgy and not cakey.
9. Spread 2/3 of the batter into the 8×8 baking pan and proceed to make the cheesecake layer.

Keto Cheesecake Layer

1. To make the cheesecake layer, simply mix the cream cheese, sugar substitute, egg and vanilla extract until fully combined using an electric mixer.
2. Pour the cheesecake swirl to the top of the brownie batter followed by spoonfuls of the remaining brownie mix.
3. Next with a knife swirl the two batters together.
4. Bake in a pre-heated oven for about for 15-25 minutes, or until the center is just set but still is able to jiggle. Check for this constency at the 15 minute mark and add more time if needed.
5. Allow to fully cool on baking rack. Using the sides of the parchment paper lift your brownies and cut into even squares.
6. For even clean edges when slicing, place your brownies in a refrigerator until cool prior to cutting.
7. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.