Ingredients
- 4 eggs
- ¼ cup butter softened
- ½ cup sour cream
- 2 teaspoon vanilla extract
- 1 teaspoon chocolate liquid stevia
- ½ cup cocoa powder unsweetened
- 1 teaspoon instant espresso
- ¾ cup Swerve sweetener
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sugar free chocolate chips
Cheesecake Topping
- 8 ounces cream cheese softened
- 1 egg
- ¼ cup Swerve sweetener
- ½ teaspoon vanilla extract
- ½ teaspoon vanilla liquid stevia
- optional topping: 2 ounces sugar free or 85% dark chocolate candy bar or chips
Instructions
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Preheat oven to 350 degrees F.
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In a stand mixer, add the first 5 ingredients and blend on high until combined well.
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In another bowl whisk together the next 5 dry ingredients.
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Pour this into the wet ingredients and blend on high until combined.
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Gently stir in the chocolate chips.
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Grease an 8 by 8 baking dish.
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Pour half the brownie batter into the pan. Set aside remaining batter.
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Prepare the cheesecake topping using a stand or hand held mixer to blend until smooth.
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Pour half the cheesecake topping onto the brownie batter in the pan.
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Pour the remaining brownie batter over the the cheesecake topping.
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Finish with remaining cheesecake topping.
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Use a butterknife to swirl the batter and cheesecake topping together.
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Decorate with optional chocolate bar chunks or chips if desired before baking.
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Bake 30-35 minutes until toothpick in center comes out clean.
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Allow to cool for 15-20 minutes before slicing.
Notes
Net Carbs: 4.3g
Nutrition
Serving: 1brownie | Calories: 115kcal | Carbohydrates: 5.5g | Protein: 3.4g | Fat: 10g | Saturated Fat: 5.8g | Cholesterol: 69mg | Sodium: 132mg | Fiber: 1.2g | Sugar: 0.7g
