These Keto Cheesecake Stuffed Brownies are dense and fudgy with a beautiful swirl. Two favorite desserts combined into one. Keto Cheesecake Stuffed Brownies – You must try this recipe.
What you won’t find is any wheat in this dessert. This recipe is made with almond and coconut flour, which is excellent for low carb baking! I also used Truvia in the brownie batter for the sweetener.
This is the first time trying a baking blend made with erythritol, stevia (which has little to no effect on blood sugar levels), and sugar. No icky after taste which just might convince me to use sugar alternatives more often!
Not only are these brownies delicious, but they are made with some surprising ingredients that helps keep these low carb and low sugar treats!
If you like this, you can try similar recipes:
- Amazing Fudgy Keto Brownies
- Keto Avocado Brownies
- Keto Brownies
- Keto Cheesecake Brownies
- Flourless Keto Brownies
- Keto Chocolate Brownie Cheesecake Squares
- Low Carb Chocolate Zucchini Brownies
- Low Carb German Chocolate Brownies
- Low Carb Grasshopper Brownies
- Keto Brownie Cheesecake
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Cheesecake Stuffed Brownies
Course: DessertCuisine: American16
servings15
minutes35
minutes168
kcalThese Keto Cheesecake Stuffed Brownies are dense and fudgy with a beautiful swirl. Two favorite desserts combined into one.
Ingredients
- For the Brownie:
2 ounces German sweet chocolate, chopped
2 ounces Bittersweet chocolate, chopped
1/4 cup butter
2 eggs
1/4 cup + 2 Tablespoons Truvia Baking Blend
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup almond flour
2 tablespoons coconut flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
- For the Filling:
8 ounces cream cheese
1/4 cup granulated erythritol
1/2 teaspoon vanilla extract
Directions
- Preheat oven at 325 degrees. Grease or line a 8″ baking pan with parchment paper and set aside.
- Melt chocolate and butter in the microwave (or double boiler) in 20 second increments, and stir until smooth.
- In a large bowl beat eggs and sugar (Truvia) together. Mix in vanilla and almond extracts. Stir in the chocolate.
- In a small separate bowl whisk together almond and coconut flours with baking powder and salt. Fold into the chocolate mixture. Reserve one cup of the batter. Pour the remaining batter into the prepared baking dish (batter will be thick and you may need to wet the back of a spoon or your fingers with water to spread the batter evenly).
- Beat together in a small bowl the cream cheese, sugar, and vanilla until creamy. Spread on top on the brownie mix and then spoon the last cup of brownie batter over the filling. Cut through the batter with a knife and make swirls.
- Bake for 35 minutes or until filling is set and a toothpick comes out clean when inserted in the brownies. Cool. and refrigerate before cutting.
- Enjoy!
Notes
- Make sure to use Almond Flour not Almond Meal. The flour is made from blanched almonds without the skin. Meal is ground with the skins.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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