desserts
Low sugar, keto friendly cheesecake brownies
This is the best of both worlds for those who love brownies and cheesecakes. A keto friendly, rich fudgy brownie with a swirl of creamy cheesecake mixed into every bite. Spoil yourself without blowing your macros.
ingredients
You will need
- 1 x Noshu 99% Sugar Free Fudgy Brownie Mix
- 1 x 20cm square brownie tin
for the brownies
- 1 x Noshu 99% Sugar Free Fudgy Brownie Mix
- 2 Extra large (59g) eggs
- ¼ cup/ 3tbsp Water
- 100ml oil of choice (sunflower or coconut oil) or 110g unsalted butter, melted.
for the cheesecake swirl
- 250g Cream cheese
- 1 tsp Vanilla essence
- 1 tbsp natural sweetener granule
method
Preheat oven to 170°C (160°C fan forced). Grease brownie pan with oil, and line the base with baking paper.
mix
- Combine 1 egg, water and oil in a large mixing bowl. Add contents of brownie mix sachet to the bowl and mix with hand whisk or spatula until the brownie batter is smooth and glossy. Set batter aside.
- In a separate bowl, beat cream cheese, vanilla essence, natural sweetener and remaining egg until smooth.
- Pour brownie batter into prepared tin before pouring cheesecake mixture over the top. Take a skewer or butter knife, and run it through the cheesecake mixture, using a swirling motion to create a marble effect. You can use as much or as little cream cheese as desired.
bake
- Bake for approximately 45 minutes or until the cheesecake layer feels set to touch (Note: cover with foil if cheesecake layer is becoming too brown under heat).
serve
- Allow brownies to cool in the pan before slicing into 3×3 portions (9 brownies).
- Serve at room temperature or chilled.
store
Store refrigerated in an airtight container for up to 7 days.
