Fudgey Keto Brownies with Cream Cheese Swirl
Indulge in rich, fudgey keto brownies with a creamy cream cheese swirl! Sugar-free, low-carb, and under 3g net carbs per square. Try this easy recipe!
Servings: 16
Calories: 135kcal
Ingredients
🍖For the Fudgey Chocolate Brownie Base:
½ cup unsalted butter, melted
⅔ cup powdered or granular monk fruit / erythritol sweetener
2 large eggs, room temperature
1 tsp vanilla extract
¾ cup fine blanched almond flour
⅓ cup unsweetened Dutch-processed cocoa powder
½ tsp baking powder
¼ tsp salt
⅓ cup sugar-free dark chocolate chips (optional, for extra fudginess)
🍖For the Cream Cheese Swirl:
4 oz (115g) cream cheese, softened to room temperature
2 tbsp powdered monk fruit sweetener
1 large egg yolk
½ tsp vanilla extract
Instructions
🟢Preheat & Line: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
🟢Make the Brownie Batter: In a large mixing bowl, whisk together melted butter, sweetener, eggs, and vanilla extract until smooth. Add almond flour, cocoa powder, baking powder, and salt. Stir until completely combined. Fold in sugar-free chocolate chips if using.
🟢Make the Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese, powdered sweetener, egg yolk, and vanilla extract using a hand mixer until creamy and smooth.
🟢Assemble & Swirl: pread the chocolate brownie batter evenly into the prepared baking dish (reserve about 2 tablespoons of batter if you like). Dollop spoonfuls of the cream cheese mixture over the top. Use a butter knife or toothpick to drag through the layers and create a beautiful marble/swirl pattern.
🟢Bake & Cool: Bake for 22–25 minutes until the edges are set and a toothpick inserted in the center comes out with slight moist crumbs (do not overbake to maintain the fudgey texture). Allow to cool completely in the pan before slicing into 16 squares.
Notes
- Almond Flour: Sunflower seed flour can be used as a 1:1 replacement for a nut-free option.
- Butter: Coconut oil works well in the brownie base for a subtle flavor twist.
- Sweetener: Powdered Allulose is recommended for an ultra-fudgey texture without any cooling effect.