February 14, 2020
1/4 cup truvia (or 2/3 cup of sweetener that measures like sugar, ex. splenda or swerve)
6 1/2 tbsp splenda or swerve (or more to taste)
1/2 cup(56g) almond flour
2 tbsp(14g) coconut flour
1 tsp xanthan gum
1/2 cup(48g) cocoa powder
1/2 tsp salt
1/4 tsp baking powder
3 eggs, room temperature
1/2 cup coconut oil, melted
1 tsp vanilla extract
Optional: 2-3 tbsp of stevia sweetened chocolate-chips
Cream Cheese Layer:
1 8oz block of cream cheese, softened
1 tbsp truvia (or 2 tbsp splenda or swerve)
3 tbsp splenda or swerve (or more to taste)
1/8th tsp vanilla extract
Orange food colouring as needed
Pre-heat oven to 350*F
In a large bowl, combine all of your dry ingredients for the brownie layer.
Add your eggs, coconut oil and vanilla and mix until well combined. Fold in your chocolate-chips if using, and set aside.
In another large bowl, beat together the ingredients for the cream cheese layer. Add your food colouring as desired and beat again.
Grease a cake pan with butter or coconut oil and then use a spatula to scrape the brownie mixture into the pan, reserving a few tablespoons of the brownie mixture for topping.
Use your spatula to smooth the brownie batter into place and then pour your cream cheese mixture on top.
Gently smooth your cream cheese mixture over the brownie mixture.
Next drop spoonfuls of the brownie batter on top and swirl into the cream cheese batter(this doesn’t have to be perfect!)
Bake at 350* for roughly 25min or until a toothpick comes out clean and the top layer forms small cracks/is set.
Let cool on a wire rack for 5-10min and then place in the fridge for AT LEAST an hour before slicing and serving.
Enjoy!! (Store covered in the fridge)
Serving size: 1/8th of cake
Net carbs: 1.4g
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