A dessert we had often as kids but actually never made in my adult life, funny enough. So I set out to figure out a keto version to transport me back to childhood. I used my fudgy keto brownie recipe and added a delicious cream cheese custard layer and to make it even more decadent I added a few Lily's salted caramel chocolate chips to the top before I baked them and they were even more delicious! And it only added half a carb per brownie and they are not small brownies!
#coconutflour #nutfree

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Ingredients, blog link and macros below!!!!

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Alycia J Distefano
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Keto Cream Cheese Brownie Ingredients:

16 Tbs. Salted Butter (softened) (1 Cup/8oz.)
160 g Allulose (about 1 Cup, can use any sweetener you like but allulose is less sweet than others)
144 g Powdered Monkfruit/Erythritol Sweetener (about 1 1/4 Cup)
4 Eggs (room temp.)
1 Tbs. Vanilla Extract
62 g Chocolate whey Protein Isolate (Isopure and perfect keto work well about 2 scoops)
30 g Coconut Flour (about 1/4 Cup)
48 g Dutch Cocoa Powder ( 1/2 Cup)
1 1/2 tsp. Xanthan Gum
If not using salted butter add a 1/2 tsp. of salt to the dry ingredients

8 oz. Cream Cheese (softened)
2 Eggs (room temp)
68g Powdered Sweetener (1/2 Cup + 1 Tbs.)
1 tsp. Vanilla Extract

Additional chocolate chips (optional)

Macros: 1/12th with no extras (I cut mine into 16)
290 Calories
25 g Fat
22 g Total Carbs
3 g Fiber
18 g Sugar alcohol
1 g Net Carb
10 g Protein

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