Keto Cheesecake Stuffed Brownies

When I was growing up my favorite dessert was my moms’ zebra brownies. They were always from a box, and it was a treat because it was like two desserts in one: brownie base stuffed with creamy cheesecake filling! I can’t believe it took me this long to make this decadent treat because once I did, I realized it’s so simple.

Keto Cheesecake Stuffed Brownies

This recipe is a spin-off from my favorite keto flourless brownie recipe with a few adjustments. Because the cheesecake filling offers a bit more moisture and weight, the brownie base needed to be more substantial. The addition of almond flour gives this dessert just enough structure to stand up to creamy pockets of cheesecake while still being fudgy and a little gooey!

When baking these brownies, keep in mind the heat of your oven. Temperatures and cook times vary a lot depending on your oven so watch these carefully and bake them until they are firm on the edges but just slightly soft at the center. It shouldn’t jiggle much, but the center will not be firm. Once the brownies begin to cool the center will set correctly.

Yields 16 servings of Keto Cheesecake Stuffed Brownies

The Preparation

For the Filling

  • 8 ounces cream cheese
  • 1/4 cup granulated erythritol
  • 1 large egg

For the Brownie

  • 3 ounces low carb milk chocolate
  • 5 tablespoons butter
  • 3 large eggs
  • 1/2 cup granulated erythritol
  • 1/4 cup cocoa powder
  • 1/2 cup almond flour

The Execution

1. Heat oven to 350F and line a brownie pan with parchment. Make the cheesecake filling first by beating softened cream cheese, egg for the filling, and granulated sweetener smooth. Set aside.

Keto Cheesecake Stuffed Brownies
2. Melt the chocolate and butter at 30-second intervals in the microwave, frequently stirring until smooth. Let cool slightly while you prepare the brownie.

Keto Cheesecake Stuffed Brownies
3. Beat remaining eggs and sweetener on medium until the mixture is frothy.

Keto Cheesecake Stuffed Brownies
4. Sift in the cocoa powder and almond flour and continue to beat until thin batter forms.

Keto Cheesecake Stuffed Brownies

5. Pour in melted chocolate and beat with the hand mixer on low for 10 seconds. The batter will thicken to a mousse-like consistency.

Keto Cheesecake Stuffed Brownies6. Pour ¾ of the batter in the prepared pan, top with dollops of the cream cheese, then finish with the remaining brownie batter.

Keto Cheesecake Stuffed Brownies
7. Using a spatula, smooth the batter over the cheesecake filling in a swirling pattern.

Keto Cheesecake Stuffed Brownies
8. Bake for 25-30 minutes or until the center is mostly set. It may jiggle slightly but once you remove it from the oven it should firm completely. Cool before slicing!

Keto Cheesecake Stuffed Brownies

This makes a total of 16 servings of Keto Cheesecake Stuffed Brownies. Each serving comes out to be 143.94 Calories, 13.48g Fat, 1.9g Net Carbs, and 3.87g Protein.

Keto Cheesecake Stuffed Brownies Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
8 ounces cream cheese 794 78.11 12.52 0 12.52 13.95
3/4 cup granulated erythritol 0 0 0 0 0 0
4 large eggs 286 19.02 1.44 0 1.44 25.12
3 oz low carb milk chocolate 345 30 24 18 6 6
5 tablespoons butter 509 57.59 0.04 0 0.04 0.6
1/4 cup cocoa powder 49 2.95 12.45 8 4.45 4.21
1/2 cup almond flour 320 28 12 6 6 12
Total 2303 215.67 62.45 32 30.45 61.88
Per Servings (/16) 143.94 13.48 3.9 2 1.9 3.87

Keto Cheesecake Stuffed Brownies

This makes a total of 16 servings of Keto Cheesecake Stuffed Brownies. Each serving comes out to be 143.94 Calories, 13.48g Fat, 1.9g Net Carbs, and 3.87g Protein.

The Preparation

For the Filling

    • 8 ounces cream cheese
    • 1/4 cup granulated erythritol
    • 1 large egg

For the Brownie

  • 3 ounces low carb milk chocolate
  • 5 tablespoons butter
  • 3 large eggs
  • 1/2 cup granulated erythritol
  • 1/4 cup cocoa powder
  • 1/2 cup almond flour

The Execution

  1. Heat oven to 350F and line a brownie pan with parchment. Make the cheesecake filling first by beating softened cream cheese, egg for the filling, and granulated sweetener smooth. Set aside.
  2. Melt the chocolate and butter at 30 second intervals in the microwave, stirring frequently until smooth. Let cool slightly while you prepare the brownie.
  3. Beat remaining eggs and sweetener on medium until the mixture is frothy.
  4. Sift in the cocoa powder and almond flour and continue to beat until a thin batter forms.
  5. Pour in melted chocolate and beat with the hand mixer on low for 10 seconds. The batter will thicken to a mousse like consistency.
  6. Pour ¾ of the batter in the prepared pan, top with dollops of the cream cheese, then finish with the remaining brownie batter.
  7. Using a spatula, smooth the batter over the cheesecake filling in a swirling patter.
  8. Bake for 25-30 minutes or until the center is mostly set. It may jiggle slightly but once you remove it from the oven it should firm completely. Cool before slicing!

3.1

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