Keto Choco Fudge Cream Cheese Swirl
A delicious dessert!
1 cup almond flour
⅔ cup cacao powder
1 tsp baking powder
½ tsp salt
⅔ cup granulated Monk fruit
½ cup unsalted butter, melted
¼ cup Lily’s dark choc chips
2 tbsp. heavy whipping cream
1 cup cream cheese
¼ cup powdered Monk fruit
¾ tsp vanilla extract
Preheat the oven to 350
Add almond flour, cacao powder, baking powder, salt, sweetener and mix well
In a separate bowl, add eggs, melted butter and HWC, stir in the chocolate chips last
Place the cream cheese, monk fruit, egg and vanilla into a mixing bowl and blend with an electric mixer until combined.
Add brownie batter to your prepared baking tin. Save about 4 tbsp.
Add cheesecake batter into the gaps and gently shake the pan to self level.
Add the 4 tbsp. of reserved batter to the top.
Using a toothpick (or fork) swirl the batters together. Don’t over swirl to achieve a nice swirl effect
Bake for about 20 - 25 minutes until the edges are cooked. Don't overbake
Remove from the oven and allow to fully cool to firm up before slicing.
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