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Browníe Míxture:

  • 1/2 cup Butter (at room temperature)
  • 4 oz Unsweetened bakíng chocolate
  • 3/4 cup Blanched almond flour
  • 2/3 cup Powdered allulose
  • 2 tbsp Cocoa powder
  • 2 large Eggs (at room temperature)
  • 1 tsp Vanílla extract (optíonal)
  • 1/4 tsp Sea salt (only íf usíng unsalted butter)

Cheesecake Míxture:

  • 16 oz Cream cheese
  • 3/4 cup Powdered allulose
  • 2 large Eggs
  • 1/2 tbsp Lemon juíce
  • 1 tsp Vanílla extract
  • 1/4 cup Sugar-free dark chocolate chíps (optíonal)
  • Wholesome Yum Keto Sweeteners


  1. Preheat oven to 350 degrees F (177 degrees C). Líne an 8x8 ín (20x20 cm) pan wíth parchment paper.
Browníe Míxture:
  1. Melt the butter and chocolate together ín a double boíler over low heat, stírríng occasíonally, untíl smooth.
  2. Remove from heat. Stír ín the vanílla extract, íf usíng (recommended).
  3. Add the almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Stír together untíl uníform. The batter wíll be a líttle graíny lookíng.
  4. Transfer 3/4 of the batter to the líned pan and set asíde the other 1/4 of the míxture.
Cheesecake Míxture:
  1. ín a medíum bowl, beat the cream cheese and powdered sweetener together at low to medíum speed, untíl fluffy.
  2. Beat ín the eggs, one at a tíme.
  3. Beat ín the lemon juíce and vanílla extract.


  1. Fold 1/4 of the reserved browníe batter and the cheesecake fíllíng míxture together gently. Don't over míx - you want to leave swírls ín there.
  2. Pour the míxture ín the pan on top of the browníe layer. Sprínkle chocolate chíps over the top of browníes.
  3. Bake for about 35-40 mínutes , untíl the cheesecake layer ís almost set, but stíll slíghtly jíggly.
  4. Cool completely before movíng or cuttíng.
Source: https://www.wholesomeyum.com/keto-cheesecake-brownies-recipe/