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Low Carb Brownies With a Cream Cheese Swirl

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Servings :16
Prep Time20 mins
Cook Time29 mins
Total Time49 mins



Cheesecake Layer:


  • Preheat to 350 F and prepare the oven so the rack is on the lower 3rd of the oven.
  • Prepare an 9x13 baking dish with parchment paper.
  • In a large bowl, combine the softened cream cheese, erythritol, egg and vanilla with an electric mixer and set aside.
  • In a double boiler combine butter and 6 ounces of baking chocolate. Melt and stir to combine ingredients.
  • Add erythritol, salt, coffee, and xanthan gum. Use a rubber spatula to stir until the chocolate mixture has absorbed the dry ingredients.
  • Remove from heat and add the eggs, combine using an electric mixer.
  • Mix in almond flour and cocoa powder.
  • Pour batter brownie batter into prepared baking dish.
  • Then pour the cheesecake layer on top.
  • In double boiler, melt the remaining 3 ounces of unsweetened baking chocolate.
  • Pour the melted baking chocolate in horizontal lines over the cheesecake layer.
  • Use a knife to drag lines through the chocolate, and create “swirls”.
  • Bake for 30 minutes, or until a knife inserted into the center comes out clean.

Lindsey's Tips

  • These low carb brownies can be made without the cheesecake topping.


Calories: 172kcal | Carbohydrates: 8g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 147mg | Potassium: 191mg | Fiber: 3g | Sugar: 0g | Vitamin A: 265IU | Calcium: 47mg | Iron: 3.4mg
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