Keto Choco Fudge Cream Cheese Swirl
Brownie batter
1 cup almond flour
⅔ cup cacao powder
1 tsp baking powder
½ tsp salt
⅔ cup granulated Monkfruit
3 eggs
½ cup unsalted butter, melted
¼ cup Lily’s dark choc chips
2 tbsp heavy whipping cream
Cheesecake batter
1 cup cream cheese
1 egg
¼ cup powdered Monkfruit
¾ tsp vanilla extract
INSTRUCTIONS
Preheat the oven to 350
Brownie Batter
Add almond flour, cacao powder, baking powder, salt, sweetener and mix well
In a separate bowl, add eggs, melted butter and Hwc, stir in the chocolate chips last
Cheesecake batter
Place the cream cheese, monkfruit, egg and vanilla into a mixing bowl and blend with an electric mixer until combined.
Add brownie batter to your prepared baking tin. Save about 4 tbsp.
Add cheesecake batter into the gaps and gently shake the pan to self level. Add the 4 tbsp of reserved batter to the top. Using a toothpick (or fork) swirl the batters together. Don’t over swirl to achieve a nice swirl effect
Bake for about 20 – 25 minutes until the edges are cooked. Dont overbake
Remove from the oven and allow to fully cool to firm up before slicing.
Enjoy!!!
