Low Carb Brownies With a Cream Cheese Swirl

Prep Time 20

Cook Time 29

Total Time 49

Servings

Calories 172kcal

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 softened cream cheese (8 Oz), erythritol (1/2 cup), egg (1) and vanilla (1 teaspoon) with an electric mixer and set aside.
In a double boiler combine unsalted butter (1 stick) and baking chocolate (6 Ounces). Melt and stir to combine ingredients.
Add erythritol (1 1/2 cup), salt (1/2 teaspoon), instant coffee (1 teaspoon) and xanthan gum (1 teaspoon). Use a rubber spatula to stir until the chocolate mixture has absorbed the dry ingredients.
Remove from heat and add eggs (4), combine using an electric mixer.
Mix in almond flour (1/2 cup) and unsweetened cocoa powder (1/4 cup).
Pour 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.

Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
Cocoa Powder. I much prefer dutch process cocoa powder in sweets, as it’s significantly less bitter than regular!
Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
These low carb brownies can be made without the cheesecake topping.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com