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Keto Choco Fudge Cream Cheese Swirl

A delicious dessert!

For your sweet tooth


Brownie batter:

  • 1 cup almond flour

  • ⅔ cup cacao powder

  • 1 tsp baking powder

  • ½ tsp salt

  • ⅔ cup granulated Monk fruit

  • 3 eggs

  • ½ cup unsalted butter, melted

  • ¼ cup Lily’s dark choc chips

  • 2 tbsp. heavy whipping cream

Cheesecake batter:

  • 1 cup cream cheese

  • 1 egg

  • ¼ cup powdered Monk fruit

  • ¾ tsp vanilla extract


Preheat the oven to 350

Brownie Batter:

  • 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

Cheesecake batter:

  • Place the cream cheese, monk fruit, egg and vanilla into a mixing bowl and blend with an electric mixer until combined.

  1. Add brownie batter to your prepared baking tin. Save about 4 tbsp.

  2. Add cheesecake batter into the gaps and gently shake the pan to self level.

  3. Add the 4 tbsp. of reserved batter to the top.

  4. Using a toothpick (or fork) swirl the batters together. Don’t over swirl to achieve a nice swirl effect

  5. Bake for about 20 - 25 minutes until the edges are cooked. Don't overbake

  6. Remove from the oven and allow to fully cool to firm up before slicing.

That easy!


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1 Comment

Absolutely delicious! I used my mini brownie pan (Pampered Chef) and made bite sized brownies. =)

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