Low Carb Brownie Cheesecake Squares
October 24th marked Amelia’s first diabetes anniversary, or “Diaversary” as we have called it. It was a busy day. On Wednesdays Amelia has a tennis lesson at 6pm. Usually this is when we eat dinner so I have to cook something quick that we can eat before we go. I invited her best friend over, who she takes the lesson with her, to come over after for dessert. I wanted to pick a low carb recipe and I found this one for Brownie Cheesecake Squares on Low Carb Yum.
The cheesecake part of these was delicious. So yum. The brownie part tasted dense and really was more like a crust than a brownie. You wouldn’t be able to eat the brownie part by itself. It definitely needed the flavor of the cream cheese layer to counteract the dark chocolate bitter taste of the brownie. I also think they are best enjoyed cut up in little bite size pieces.
Low Carb Brownie Cheesecake Squares by Low Carb Yum
Ingredients
Flourless Brownies
2 tablespoons unsalted butter
3.5 ounces dark chocolate
3 tablespoons low carb sweetener
3 large eggs
1/4 cup cocoa powder
Cheesecake Topping
16 ounces cream cheese softened
1 cup heavy cream
1/2 cup low carb sweetener or less to taste
3 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F and spray a 8x8-inch baking dish with non-stick cooking spray.
In a medium saucepan over medium-low heat, melt the chocolate and butter.
Pour the melted chocolate mixture into a mixing bowl and combine it with the stevia and cocoa powder.
Slowly whisk in the eggs one at a time and then transfer the brownies from the bowl to the pan to bake for 15-20 minutes. Once cooked, set the brownies aside to cool.
Cheesecake Topping - In a large mixing bowl, combine the cream cheese, stevia, vanilla extract, and ground cinnamon.
Blend the mixture until it is smooth and creamy.
In a separate bowl, use a hand mixer to whip the heavy cream until stiff peaks form.
Slowly fold together the cream cheese and whipped cream until all the ingredients are well-blended.
Pour the cheesecake topping over the cooled brownies and place the dessert in your fridge for 4 hours to set.
Calories: 216 | Fat: 20g | Carbs: 4g | Fiber: 1g | Sugar: 1g | Protein: 3g