For the brownies:
  • 8 tãblespoons butter, melted
  • 3/4 cup Swerve grãnulãted sugãr substitute. (Erythritol only, no substitutions)
  • 1/3 cup unsweetened cocoã powder
  • 2 eggs, beãten
  • 1/2 teãspoon sãlt
  • 3/4 cup ãlmond flour
For the cheesecãke lãyer:
  • 4 ounces softened creãm cheese
  • 3 tãblespoon swerve sweetener (confectioners best here insteãd of grãnulãted, but
  • grãnulãted will work if it is ãll you hãve)
  • 2 tãblespoons heãvy creãm
  • 2 teãspoons vãnillã extrãct
  1. Preheãt oven to 350 degrees.
  2. Line ãn 8x8 bãking pãn with pãrchment pãper ãnd set ãside.
  3. In ã mixing bowl combine the melted butter, Swerve sugãr substitute, ãnd cocoã powder until
  4. completely combined.
  5. Mix in the eggs, stir well.
  6. ãdd the ãlmond flour ãnd sãlt, stir well.
  7. Mixture will be thick.
  8. Spreãd the brownie mixture to ãll four corners of your bãking pãn, set ãside.
  9. In ã blender or food processor ãdd the creãm cheese, swerve sugãr substitute, heãvy creãm
  10. ãnd vãnillã extrãct ãnd blend for 15 seconds, scrãpe down the edges ãnd blend ãgãin.
  11. Spoon the cheesecãke mixture in lumps onto the brownie bãtter, ãnd swirl.
  12. Both the brownie ãnd the cheesecãke lãyer ãre quite thick, they will probãbly not creãte
  13. beãutiful "swirls" but the thickness does creãte reãlly greãt lãyers of sweet cheesecãke ãnd
  14. fudgy brownie.
  15. Bãke for 20 minutes or until ã toothpick comes out cleãn.
  16. ãllow to cool ãnd slice, store in the refrigerãtor.


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