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Keto Brownie Cheesecake Swirl Bites - Rich, Creamy, and Low-Carb Treats

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (super-fine works best)
  • Unsweetened cocoa powder (Dutch-process or natural)
  • Granulated erythritol or allulose (or a blend formulated 1:1 with sugar)
  • Powdered erythritol (for the cheesecake layer; powdered blends dissolve better)
  • Baking powder
  • Fine sea salt
  • Unsalted butter
  • Eggs
  • Vanilla extract
  • Cream cheese (full-fat, brick style)
  • Heavy cream
  • Optional add-ins: sugar-free chocolate chips, espresso powder, orange zest, or a pinch of cinnamon

Method
 

  1. Preheat and prepare pans. Heat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving overhang for lifting. Lightly grease the sides. You can also use a silicone mini-muffin pan for bite-sized portions.
  2. Soften the cream cheese. Bring cream cheese to room temperature so it blends smoothly. If needed, microwave in 5–10 second bursts until just pliable, not hot.
  3. Make the brownie batter. In a bowl, whisk 1 cup almond flour, 1/3 cup cocoa powder, 1/2 cup granulated keto sweetener, 1 teaspoon baking powder, and 1/4 teaspoon salt. In a separate bowl, whisk 1/2 cup melted butter (slightly cooled), 2 eggs, and 1 teaspoon vanilla. Combine wet and dry until just mixed. If using, fold in 2–3 tablespoons sugar-free chocolate chips.
  4. Make the cheesecake batter. Beat 8 ounces softened cream cheese with 1/3 cup powdered keto sweetener until smooth. Add 1 egg, 1 teaspoon vanilla, and 2 tablespoons heavy cream. Beat until silky with no lumps.
  5. Assemble the layers. Spread about 2/3 of the brownie batter evenly in the pan. Spoon the cheesecake batter over the top in dollops. Add the remaining brownie batter in small spoonfuls around the cheesecake mixture.
  6. Create the swirl. Use a thin knife or skewer to drag through the batter in gentle figure-eight motions. Don’t over-swirl. You want distinct ribbons of cheesecake swirled into the brownie base.
  7. Bake. Bake for 20–26 minutes in an 8x8 pan or 12–16 minutes for mini bites. The edges should be set, and the center should have a slight jiggle. A toothpick should come out with a few moist crumbs, not wet batter.
  8. Cool completely. Let the pan cool on a rack, then chill for at least 1 hour. Chilling firms the cheesecake and makes clean slices. For mini bites, allow them to cool before popping out of the molds.
  9. Slice and serve. Lift using the parchment, then cut into small squares or bites. For neat edges, wipe the knife between cuts. Serve chilled or slightly cool for the best texture.
  10. Optional finishing touches. Add a light dusting of powdered keto sweetener, a few sugar-free chocolate shavings, or a pinch of flaky sea salt to enhance the chocolate flavor.