INGREDIENTS
For the Filling
8 oz / 225g of cream cheese
¼ cup granulated erythritol
1 large egg
For the Brownie
3 oz low carb milk chocolate
5 Tbsp butter
3 large eggs
½ cup granulated erythritol
¼ cup cocoa powder
½ cup almond flour
METHOD
1. Heat oven to 350F / 180C and
2. Line a brownie pan with baking paper.
3. For the filling: Beat softened cream cheese, egg and sweetener until smooth. Set aside.
4. Melt the chocolate and butter at 30-second intervals in the microwave, frequently stirring until smooth. Leave to cool off.
5. Beat remaining eggs and sweetener on medium until the mixture is frothy.
6. Sift in the cocoa powder and almond flour and continue to beat until thin batter forms.
7. Pour in melted chocolate and beat with the hand mixer on low for 10 seconds. The batter will thicken to a mousse-like consistency.
8. Pour ¾ of the batter in the prepared pan, top with dollops of the cream cheese, then
Finish with the remaining brownie batter.
9. Using a spatula, smooth the batter over the cheesecake filling in a swirling pattern.
10. Bake for 25-30 minutes or until the centre is mostly set. It may jiggle slightly but once you remove it from the oven it should firm completely. Cool before slicing!
NUTRITION
Calories 144
Kilojoules: 1016
Fat 13.48 g
Net Carbs 1.9 g
Protein 3.87 g