Low Carb Cheesecake Brownies

Step 1

Brownie Base: Preheat oven to 180 C (355 F).

Step 2

Sift the Nuvia sweetener into a medium mixing bowl with the almond flour, cocoa powder, baking powder and salt. Stir until combined.

Step 3

Melt the butter in the microwave for 1 minute (or use a double boiler) until nice and hot. Add the bakers chocolate to the hot butter, and wait for 2 minutes; stir until completely smooth.

Step 4

Using a hand mixer, beat the chocolate mixture into the dry ingredients until smooth. Beat the eggs in one at a time along with the vanilla extract.

Step 5

Reserve 2 tablespoons of the brownie mixture and set aside. Pour the remaining brownie mixture into a parchment paper-lined 10.5-inch X 7-inch (28 cm X 18 cm) baking tin, and level with a spatula.

Step 6

Cheesecake Topping: Wash and dry the brownie mixing bowl. Add the cream cheese, Nuvia, egg and vanilla extract into the bowl and beat with a hand mixer until well combined.

Step 7

Pour the cheesecake topping over the brownie batter and spread into an even layer. Dollop the reserved 2 tablespoons of the brownie mixture into six places on the top. Run a flat blade along the top in a horizontal and vertical 'S' shape to give the top of the cheesecake brownie a decorative design.

Step 8

Bake for 30 minutes. Remove from the oven and let cool before slicing into 15 slices.