I love brownies and cheesecake. This recipe combines the best of both worlds in a guilt-free treat. I hope you enjoy them!

Keto Cheesecake Swirl Brownies

Brownie Batter

¼ cup cocoa powder
2 tbsp coconut flour
½ tsp salt
½ tsp baking powder
1 tsp espresso powder
3 eggs
½ cup Swerve
½ tsp vanilla
1 ½ sticks butter
2 oz. unsweetened chocolate

Cheesecake Swirl

4 oz cream cheese, softened
2 tbsp butter, softened
¼ cup Swerve
1 egg
1 ½ tsp coconut flour
½ tsp vanilla

Make the brownie batter first. Combine cocoa powder, coconut flour, salt, baking powder, and espresso powder and set aside. In another bowl, add Swerve (I use the confectioner’s style because I like the texture and it is not grainy in the final product), eggs, and vanilla. Mix with a hand mixer on high for 5 minutes. Melt the butter and chocolate together (either in a double boiler or in the microwave). Fold the butter mixture into the egg mixture slowly, so that you do not curdle the eggs. Fold the dry mixture into the wet mixture and stir until the batter has formed.

Make the cheesecake swirl by mixing the cream cheese, butter, swerve, egg, coconut flour, and vanilla with a hand mixer until combined.

Spoon the batters alternately into a greased 9 x 9 baking pan. Swirl batters with a knife to achieve the marbled look.

Bake at 325 degrees for 50 minutes. Yields 16 brownies.

The pictures below are step by step shots of a double batch of these brownies: