Keto Mini Cheesecake Brownies
These Keto mini cheesecake brownies are soft, moist, and very easy to make. They come together in 4 simple steps and require minimal easy-to-source ingredients. They are also incredibly easy to make and require very little preparation. With their irresistible flavor and convenient size, Keto mini cheesecake brownies are an excellent
How to Make It
Step 1
Preheat the oven to 350F and line a cupcake tray with lines. In a medium-sized mixing bowl, add the melted butter, ½ cup sweetener, dark cocoa powder, 2 eggs, vanilla extract, and almond flour. Whisk to combine until no lumps are left behind.
Step 2
In a separate bowl, add the softened cream cheese, 1 egg, and ¼ cup sweetener and whisk to combine. Add the almond flour mixture to the cream cheese mixture and gently fold using a spatula. Ensure all the ingredients are well incorporated and a smooth batter is formed.
Step 3
Scoop out the batter and fill each cupcake liner ¾ of the way full. Transfer the tray to the oven and bake for 12-13 minutes until the brownies rise just above the rim of the liners and have a cracked top. Allow the brownies to cool slightly in the tray before removing them.
Step 4
Dust with additional confectioners’ sugar. Store leftover brownies in an airtight container in the fridge for up to 1 week. Enjoy cold or warm in the microwave or oven.
Ingredients
- Butter – 4 tablespoon
- The Ultimate Icing Sugar Replacement by Swerve – ½ cup
- 100% Cocoa Special Dark by Hershey’s – ½ cup
- Raw Egg – 2 large
- Vanilla Extract – ½ teaspoon
- Almond Flour – ½ cup
- Cream Cheese – 4 ounce
- Raw Egg – 2 large
- The Ultimate Icing Sugar Replacement by Swerve – ½ cup