This recipe is a spin-off from my favorite keto flourless brownie recipe with a few adjustments. Because the cheesecake filling offers a bit more moisture and weight, the brownie base needed to be more substantial. The addition of almond flour gives this dessert just enough structure to stand up to creamy pockets of cheesecake while still being fudgy and a little gooey!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
For the Filling
8 ounces cream cheese
1/4 cup granulated erythritol
1 large egg
For the Brownie
3 ounces low carb milk chocolate
5 tablespoons butter
3 large eggs
1/2 cup granulated erythritol
1/4 cup cocoa powder
1/2 cup almond flour
This makes a total of 16 servings of Keto Cheesecake Stuffed Brownies. Each serving comes out to be 143.94 Calories, 13.48g Fat, 1.9g Net Carbs, and 3.87g Protein.
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