Keto Cream Cheese Brownies

As promised, here is a photo of the Keto Cream Cheese Brownies.  I will also go ahead and post the recipe again so they are both together.

The original recipes said it only has 7 carbs, but I just plugged everything into myfitnesspal and once again, they must have calculated NET carbs, not total carbs.  I know Swerve is advertised as Zero Net Carbs, but unfortunately, if you count total carbs, it's not free.

This is still a better choice than regular cream cheese brownies but unfortunately, I feel it is a bit too high in carbs to indulge in it too often.  For myself, anyway!

Keto Cream Cheese Brownies 

Brownie:
1/2 cup butter
2 oz sugar free chocolate chips
1/2 cup almond flour
1/4 cup cocoa powder
pinch salt
2 large eggs
3/4 cup Swerve Sweetener, granular 
1/4 tsp vanilla extract

Cheesecake Filling:
2 blocks of cream cheese ,softened
2 large eggs
1/2 cup Swerve Sweetener, confectioners
1/4 cup heavy whipping cream
1/2 tsp vanilla extract

Preheat oven to 325  and butter a 9-inch pan.

Melt the butter and chocolate chips in a glass measuring cup in the microwave. Stir until smooth. Set aside.

In a small bowl, whisk together almond flour, cocoa powder and salt. Set aside.

Beat the eggs, Swerve and vanilla until smooth in a large bowl. Then add the almond flour mixture. Blend well. Then add the butter/chocolate mixture and stir until smooth.

Spread evenly over bottom of prepared pan. Bake 15 -18 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.

Reduce oven temperature to 300.

Beat the cream cheese in a large bowl until smooth. Beat in eggs, Swerve, heavy whipping cream and vanilla until well combined.

Pour the cream cheese filling over the cooled brownie and place it back in the oven. Bake until edges are set and center just barely jiggles, 35 to 45 minutes. Remove from oven and let cool.

Refrigerate at least 3 hours.