Flour-less brownies combined with cheesecake filling! Best of both worlds.
Makes 12 cups
Ingredients:
10 oz. sugar-free milk chocolate chips or milk chocolate bars (like Lily's) (or 10 oz. baking chocolate with 3/4 cup powdered erythritol)
4 Tbsp. butter
1/4 cup powdered erythritol
3 eggs (preferably room temperature)
3 Tbsp. cocoa powder
1/4 tsp. salt
8 oz. cream cheese, softened
1 tsp. vanilla
1/4 cup powdered erythritol (like Swerve)
1 egg
Melt the chocolate and butter in a saucepan on medium low heat. Whisk occasionally. Continue until fully melted and smooth. Turn off heat and set aside.
Meanwhile, crack the eggs into a large mixing bowl and add the cocoa powder, salt and sweetener. Beat this combination together (carefully, you don't want cocoa powder all over you).
Add small spoonfuls of the melted chocolate into the egg mixture, beating in between additions. This will temper the eggs.
Once all the chocolate is added, you should have a very thick, smooth and glossy looking batter.
In a separate bowl, beat together the cream cheese, vanilla, sweetener and egg for the cheesecake filling part.
Put about a tablespoon of the brownie batter in the bottom of 12 cupcake liners in a cupcake pan.
Spoon the cheesecake filling evenly over that.
Drop the rest of the brownie batter over the cups.
Using a toothpick, swirl the batters together until you've reached the desired "look."
Bake at 350 for 30 minutes, or until a toothpick comes out clean.
Cool completely and store in fridge.
Comments