These Keto Cream Cheese Brownies are for when you want cheesecake AND brownies too. A fudgy chocolate brownie layer topped with a creamy cheesecake filling makes this the king of all desserts.
Preheat oven to 350 degrees F Prepare a 8x8 dish with cooking spray or coconut oil
In a large bowl combine pumpkin, eggs, erythritol, cocoa powder, coconut flour and salt. Fold in chocolate chips
Pour mixture into baking pan. Bake for 20-25 minutes. Or until center of brownies are set. You don't want them overcooked since they are going back in with the cheesecake filling. While brownies are baking begin preparing the cheesecake filling.
In a large bowl with a hand mixer or using a stand mixer. Add cream cheese, erythritol, whipped cream until it is well mixed together and creamy.
Add eggs one at a time until well combined. Mix in vanilla extract.
Once the brownie is baked, pour your cheesecake layer into the baked brownie. Turn heat down in oven to 325 degrees F. Bake for 40-45 minutes, or until center of cheesecake is set in the center.
Remove from the oven and allow to cool to room temperature before placing in the refrigerator. Refrigerate 12 hours at least before cutting and serving.
Please note that there are 144 grams of sugar alcohol in the entire recipe if cutting into 8 slices and should be accounted for if you calculate the net carbs.
Total of 16 grams of sugar alcohol in 1 cream cheese brownie if cutting into 8 slices.
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.