Keto Cheesecake Swirl Espresso Brownies
These fudgy espresso brownies with a creamy cheesecake swirl are a rich, indulgent treat. Low carb and keto friendly, they are absolutely worth every bite.
Ingredients
For the Brownie Layer
- 1/2 cup Butter
- 5 oz Sugar Free Dark Chocolate
- 2 large Eggs
- 2/3 cup Powdered Allulose
- 1 tbsp Instant Espresso Powder
- 1/2 cup Almond Flour
- 3 tbsp Cocoa Powder
- 1/4 tsp Salt
For the Cheesecake Swirl
- 8 oz Cream Cheese, softened
- 1/4 cup Powdered Allulose
- 1 large Egg Yolk
- 1 tsp Vanilla Extract
Equipment
- 8x8 baking pan
Instructions
- Preheat oven to 325F and line an 8x8 pan with parchment paper, allowing some overhang for easy lifting.
- Melt the butter and dark chocolate together in a heatproof bowl, stirring until smooth and glossy. Let cool slightly while you prep the rest.
- Whisk the eggs, powdered allulose, and espresso powder into the chocolate mixture until fully combined and shiny.
- Fold in the almond flour, cocoa powder, and salt until you get a thick, fudgy batter. Pour into the pan and smooth the top.
- Beat the cream cheese with powdered allulose until smooth, then beat in the egg yolk and vanilla extract until silky.
- Dollop the cheesecake mixture over the brownie batter in spoonfuls, then swirl gently with a toothpick to create marbled patterns.
- Bake for 30 to 34 minutes until the cheesecake is just set and the brownies are fudgy. Cool completely, then chill 1 hour before slicing for the cleanest swirls.
Nutrition
Serving: 1servingCalories: 163kcalCarbohydrates: 3gProtein: 3gFat: 15g
Tried this recipe?Let us know how it was!