Low Carb Cheesecake Brownies

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1/2 cup Almond flour
  • 1/2 tsp Baking powder
  • 2 oz Bittersweet chocolate
  • 1 Cheesecake filling
  • 2 tbsp Coconut flour
  • 2 oz German sweet chocolate
  • 1/3 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1 1/2 tsp Vanilla

• Snacks

  • 1 Brownies

• Dairy

  • 1/4 cup Butter
  • 8 oz Cream cheese

• Other

  • ¼ cup + 2 Tablespoons Truvia Baking Blend

Found on thefoodieaffair.com

Description

Ingredients

• Brownies
• 2 ounces German sweet chocolate, chopped
• 2 ounces Bittersweet chocolate, chopped
• ¼ cup butter
• 2 eggs
• ¼ cup + 2 Tablespoons Truvia Baking Blend
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• ½ cup almond flour
• 2 tablespoons coconut flour
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• Cheesecake filling
• 8 ounce Cream Cheese (light is ok)
• ⅓ cup granulated sugar
• ½ teaspoon vanilla

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.