Keto Choco Fudge Cream Cheese Swirl

A delicious dessert!

For your sweet tooth

INGREDIENTS:

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

INSTRUCTIONS:

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!

ENJOY!

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