Ingredients:
Brownie Layer
• 1/2 cup butter, at room temperature
• 4 oz unsweetened baking chocolate
• 3/4 cup almond flour (bleached almond flour recommended)
• 2/3 cup powdered allulose sweetener
• 2 tablespoons cocoa powder
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract (optional)
• 1/4 teaspoon sea salt (only if using unsalted butter)
Cheesecake Layer
• 16 oz cream cheese, softened
• 3/4 cup powdered allulose sweetener
• 2 large eggs
• 1/2 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened dark chocolate chips (optional)
Instructions:
Preparation
- Preheat oven to 350°F (177°C).
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
Brownie Layer
- Melt the butter and unsweetened chocolate together using a double boiler over low heat, stirring until smooth.
- Remove from heat and stir in vanilla extract if using.
- Add almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Mix until fully combined. The batter will appear slightly grainy.
- Spread 3/4 of the brownie batter evenly into the prepared pan. Reserve the remaining 1/4 of the batter.
Cheesecake Layer
- In a medium bowl, beat cream cheese and powdered sweetener on low to medium speed until smooth and fluffy.
- Beat in the eggs one at a time.
- Whisk in lemon juice and vanilla extract.
Assembly
- Gently fold the reserved 1/4 brownie batter into the cheesecake mixture. Do not overmix; visible swirls are desired.
- Pour the cheesecake mixture over the brownie layer in the pan.
- Sprinkle chocolate chips over the top if using.
Baking
- Bake for 35–40 minutes, until the cheesecake layer is mostly set but slightly wobbly in the center.
- Remove from oven and allow to cool completely before lifting from the pan or slicing.
Serving Size:
• 1 brownie (1/16 of the pan)
Nutrition Facts (Per Serving)
• Calories: 236
• Fat: 23.1 g
• Protein: 5.5 g
• Total Carbohydrates: 5 g
• Fiber: 2 g
• Net Carbs: 3 g
• Sugar: 1.4 g
Tips:
• Chill brownies in the refrigerator for cleaner slices.
• Use parchment paper with overhang for easy removal.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.