These are the most delicious keto, paleo fudgy, flourless brownies. They are kid tested, husband approved and they are a great healthy, low carb, chocolate indulgence.
Easy Healthy Brownies | Keto
It was Sunday of this past week that I found myself really craving some brownies. Maybe it was the cool, rainy day but I was in the baking mood, and I knew that I could probably conquer a recipe that fits my sugar free lifestyle since I was in the mood to bake.
One thing that I often find I miss is a simple recipe that I can throw together and know that it will turn out, especially being sugar free.
Fudgy Cream Cheese Swirl Brownies | Keto | Low Carb
2/3 cup of Lily’s Chocolate Chips
5 Tbsp of butter
In a small saucepan combine the chocolate chips and butter. Allow the chocolate chips and butter to melt over low heat while stirring. Once they are melted, remove from the burner and set aside.
2/3 cup of birchbark xylitol
1 tsp organic stevia
NOTE – I have not tried any other sweeteners in this recipe, although I am sure you can. If you try something different, would you come back and leave a comment letting me know how it turned out?
In a small bowl combine the xylitol and stevia with 2 eggs. Then beat the sweeteners with the eggs for several minutes until they are very well combined. This step is crucial in how your brownies will turn out and I will generally beat the eggs and sweeteners for about 3 minutes. Then set aside.
2/3 cup almond flour
2 Tbsp raw cacao
1/2 tsp baking powder
In a small bowl mix all the dry ingredients until they are combined.
Then slowly pour the melted chocolate/butter mixture into the the egg/sweetener mixture. Mix very well, then add in
1 tsp vanilla
Mix well and then add to the dry ingredients. Use a spoon to mix the dry ingredients into the wet ingredients until it is just combined. Don’t spend time over mixing. Pour brownie batter in a 9×9 baking dish or even a glass pie plate.
Cream Cheese Swirl
8 oz cream cheese
2 Tbsp + 1 tsp xylitol
Pinch of salt
2 Tsp vanilla
Beat all the ingredients until smooth and then pour over the top of the brownie batter. Using the tip of the knife, create the swirl by dragging the cream cheese mixture into the brownie batter. I only used about half of the cream cheese mixture on this batch of brownies. I put the leftover cream cheese mixture in the fridge to use for the next time.
Bake in a preheated oven at 350 for 30 minutes. It is important to watch and be sure that the brownies do not over bake. When I take mine out they are still somewhat soft in the middle. Allow the brownies to cool before slicing. I store ours in the fridge and they don’t last long!
I always make my recipes several times before I choose to put them on the blog. I have a fairly picky group of eaters and when these passed the taste test of all six of us, I knew that I had a winning recipe!
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