Fudgy Gluten Free & Keto Cheesecake Brownies
FOR CHEESECAKE LAYER
7.5 ounces Melanie’s Medleys plain cream cheese softened (or any other sweet flavor of Melanie’s Medleys- we also love the salted caramel, vanilla walnut & raisin, and strawberry in this recipe!) If using a sweet cream cheese, cut back (or even eliminate all-together) additional sweetener in the cheesecake layer.
1/4 cup xylitol or replace with equal amount of liquid stevia, swerve (or other keto approved sweetener)
1 egg at room temperature
1 teaspoon vanilla extract
FOR KETO BROWNIE LAYER
9 tablespoons unsalted butter
2/3 cup xylitol
11 tablespoons dark chocolate cocoa powder
1/2 tsp kosher salt
2 eggs at room temperature
3/4 cup almond flour
1- Position a rack in the lower third of your oven and preheat to 350°F. Line with parchment paper the bottom and sides of a 8×8-inch baking pan. Set aside.
2-Make the cheesecake layer first. Add cream cheese and sweetener to a bowl and cream using an electric mixer or whisk until creamy and smooth. Mix in the egg and vanilla until fully combined. Set aside.
3- Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt in microwave until most of the sweetener has melted and the mixture is well incorporated.
4- Add one egg at a time, whisking after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving. Add the almond flour and whisk until fully blended.
5- Pour 2/3 of the mixture into parchment lined pan, followed by the cheesecake layer. Add the remaining brownie batter in 4 dollops and swirl the two batters together using a knife.
6- Bake for 20-30 minutes or until the center is just set and still jiggly (varies greatly by oven- we suggest checking at 20 then determining if it needs more time. Batter will jiggle slightly when finished but will be set)
7- Allow to cool completely before cutting. Keep refrigerated or frozen after several days. Great cold or warmed up in oven with ice cream!