Keto Cream Cheese Brownies
These keto cream cheese brownies combine the original, super fudgy, low carb Bake It Keto brownie batter with rich cream-cheese swirls. SO GOOD.
Servings: 16 Brownies
For The Brownie Batter Layer
For The Cream Cheese Layer
Preheat the oven to 300° F.
Prepare an 8" square metal baking pan by greasing the pan with softened butter. Next, cut an 8" wide strip of parchment paper and lay it in the pan so it lines the bottom and goes up two of the sides.
To Make The Brownie Batter Layer
Combine all of the dry ingredients for the brownie batter layer in a large bowl, sifting the cocoa powder as you add it.
Add the eggs, melted butter, and vanilla extract for the brownie batter layer to the bowl and whisk to combine. The coconut flour will slowly absorb more moisture, creating a thick batter. It's easiest if you finish whisking before that happens. Set the brownie batter aside while you make the cream cheese layer.
To Make The Cream Cheese Layer
To the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and the 1/3 cup of allulose. Beat together until smooth and fluffy.
Add the egg and vanilla extract and beat to combine, scraping the bowl down with a rubber spatula as necessary.
To Combine The Brownie And Cream Cheese Layers
Add 1/2-2/3 of the brownie batter layer to the pan and spread evenly across the bottom.
Spread the cream cheese layer evenly on top of the brownie batter layer, then top with the remaining brownie batter. Swirl the brownie batter and the cream cheese together using a small offset spatula or a butter knife.
Bake the cream cheese brownies at 300° F for 22-25 minutes, turning the pan halfway through baking. The brownies are done when they are just barely set in the middle.
Allow the pan to cool completely and then use the parchment strip to lift the brownies out of the pan and onto a cutting board. Slice into 16 pieces.
Serving: 1Brownie | Calories: 127.6kcal | Carbohydrates: 2.6g | Protein: 3.2g | Fat: 12g | Fiber: 1g | Sugar: 0.8g