Gooey brownies, creamy cheesecake, and none of the guilt! This recipe will make you forget it has no sugar or flour.
On the Ingredients
- Almond flour is a grain-free flour made by grinding blanched almonds to a fine flour. It is not the same thing as almond meal, which is coarser, due to the skins being left on. Almond flour is a common ingredient in keto and paleo recipes, an alternative to grain flour. It can be used instead of wheat flour in many recipes but will have a denser consistency, due to the lack of gluten. (Read more about almond flour.)
- Monk fruit sweetener is a natural sugar alternative made from the luohan guo fruit, cultivated in Asia for hundreds of years. Its sweetness comes from mogroside, so it doesn’t affect the body like other sugars. Since it’s sweeter than white sugar, monk fruit sweeteners are often mixed with erythritol, a sugar alcohol. Monk fruit is non-caloric, sugar-free, and doesn’t raise blood sugar. For most people, it tastes the same as sugar, though sweeter, with no aftertaste. Monk fruit may have antioxidant and anti-inflammatory properties. Studies in animals and test tubes suggest monk fruit may inhibit cancer cell growth. Though few studies have been conducted, monk fruit has been eaten for hundreds of years in Asia and is used in Chinese medicine. (Read more about monk fruit.)
Keto Cheesecake Brownies
Servings
12
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesGooey brownies, creamy cheesecake, and none of the guilt! This recipe will make you forget it has no sugar or flour.
Ingredients
2 eggs
3/4 cup almond flour
1/3 cup cocoa powder (sifted)
1/8 tsp salt
3/4 tsp baking soda
1/4 cup warm water
1/4 cup + 2 tbsp monk fruit sweetener
2 tsps vanilla (divided)
1/2 cup Lily’s sugar-free baking chips
6 oz cream cheese (softened)
Directions
- Preheat oven to 325° and line a 9x9” baking pan with parchment.
- Whisk together 1 whole egg and 1 egg yolk (reserve the other white). Add the water, the 1/4 cup of monk fruit sweetener, and 1 tsp of vanilla.
- In a separate bowl, mix the almond flour, cocoa powder, salt, and baking soda. Combine the egg, wet, and dry mixtures. Fold in the chocolate chips. Pour the batter into the pan.
- Mix the softened cream cheese with the remaining egg white, vanilla, and monk fruit sweetener.
- Pour the mixture over the brownie batter and marbleize with a toothpick. Bake until a tooth pick inserted comes out clean, about 30 minutes.
- Allow to cool for 30 minutes before cutting the brownies.
