• 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


  • Preheat oven to 350 degrees F.
  • In a stand mixer, add the first 5 ingredients and blend on high until combined well.
  • In another bowl whisk together the next 5 dry ingredients.
  • Pour this into the wet ingredients and blend on high until combined.
  • Gently stir in the chocolate chips.
  • Grease an 8 by 8 baking dish.
  • Pour half the brownie batter into the pan. Set aside remaining batter.
  • Prepare the cheesecake topping using a stand or hand held mixer to blend until smooth.
  • Pour half the cheesecake topping onto the brownie batter in the pan.
  • Pour the remaining brownie batter over the the cheesecake topping.
  • Finish with remaining cheesecake topping.
  • Use a butterknife to swirl the batter and cheesecake topping together.
  • Decorate with optional chocolate bar chunks or chips if desired before baking.
  • Bake 30-35 minutes until toothpick in center comes out clean.
  • Allow to cool for 15-20 minutes before slicing.


Net Carbs: 4.3g


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

Article Categories:
Keto Recipes

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