8 tblsp. butter
1 cup almond flour
4 oz. unsweetened chocolate
1/4 cup cocoa powder
1/2 cup xylitol
1/2 cup Splenda granular, Chicory root/FOS sweetener or equivalent
1/4 tsp. white stevia powder
2 tsp. vanilla extract
1/4 tsp. salt
8 oz. cream cheese, room temperature
1/4 cup xylitol
1/4 cup Splenda granular, Chicory root/FOS sweetener or equivalent
1 tsp. vanilla extract
Or use the Coconut Pie filling for dairy free.
Preheat oven to 350 F.
Butter an 8 x 8 baking dish. Prepare the topping first: Cut cream cheese into cubes into a mixing bowl. Add sweeteners and beat with an electric mixer until smooth. Add vanilla extract and egg and mix at lowest speed just until egg is combined. Or prepare the Coconut Pie filling.
Prepare brownies: Mix together all dry ingredients in a large mixing bowl. Use a double boiler (a metal bowl over a simmering pot of water works fine) to melt 1 tblsp. of butter. Add chocolate and melt completely. Meanwhile, beat the two eggs in a mixing bowl, melt the rest of the butter and beat it into the eggs. Beat in sweeteners and vanilla and salt. Beat in the melted chocolate. Pour into dry ingredients and mix thoroughly. Taste and adjust seasonings if needed.
Pour one half of the brownie batter into the baking dish and smooth it evenly over the bottom. Pour the cheesecake topping over the brownie batter and smooth it evenly over it. Drop spoonfuls of the remaining brownie batter over the cheesecake topping and swirl it with a spatula or knife to create a marbled pattern. Bake for 35 to 45 minutes until firm. Let cool before cutting into 16 pieces. This is so good, make sure you have people to help you eat it
Cal 228, Fat 19.6, Carbs 5, Fiber 2.5, Protein 5.6, Net Carbs 2.5