Ingredients:

  • 1/2 cup (115 g) Unsalted Butter, melted
  • 1/2 cup (60 g) Unsweetened Cocoa Powder (dark/Dutch process), Sifted
  • 1/2 cup (55 g) Almond Flour, finely ground
  • 1/2 cup (100 g) Keto Sweetener (Granulated Erythritol/Monk Fruit blend)
  • 2 large Eggs, lightly beaten
  • 1 teaspoon (5 g) Instant Espresso Powder (for brownie base)
  • 1 teaspoon (5 ml) Vanilla Extract (for brownie base)
  • 1/4 teaspoon (1 g) Fine Sea Salt
  • 8 oz block (226 g) Full-Fat Cream Cheese, softened
  • 1/3 cup (65 g) Keto Sweetener (Powdered form)
  • 1 Large Egg Yolk
  • 1/2 teaspoon (2.5 ml) Vanilla Extract (for swirl)
  • 1 tablespoon (15 g) Instant Espresso Powder (for mocha swirl)
  • 1 tablespoon (8 g) Unsweetened Cocoa Powder (for mocha swirl), Sifted
  • 1 tablespoon (15 ml) Heavy Cream (optional)

Instructions:

  1. Preheat oven to 350°F / 175°C. Line an 8x8 inch pan with parchment paper, leaving generous overhang on two sides. Combine the 1 teaspoon of espresso powder (for the brownie base) with 1 teaspoon of hot water; set aside.
  2. Make the Brownie Base: In a medium bowl, whisk the melted butter and granulated keto sweetener until smooth. Incorporate the beaten eggs, vanilla extract, and the dissolved espresso mixture until just combined.
  3. Fold in the dry ingredients (almond flour, sifted cocoa powder, and salt) until no dry streaks remain. Do not overmix.
  4. Pour approximately two-thirds (2/3) of the brownie batter into the prepared pan and spread evenly to form the base layer. Reserve the remaining one-third (1/3).
  5. Make the Cheesecake Swirl: Using an electric mixer, beat the softened cream cheese and powdered keto sweetener in a clean bowl until completely smooth. Beat in the single egg yolk and vanilla extract.
  6. Divide the cheesecake batter. Reserve about 1/4 portion (Plain/White). Whisk the remaining 3/4 portion with the 1 tablespoon of espresso powder, 1 tablespoon of cocoa powder, and heavy cream (if using) until dark and glossy (Mocha Swirl).
  7. Pour the Mocha Cheesecake batter over the brownie base layer. Then, randomly dollop the Plain Cheesecake batter and the reserved 1/3 of the brownie batter on top of the mocha layer.
  8. Using a thin knife or toothpick, gently drag it through the layers to create a ripple or marble effect.
  9. Bake for 38–42 minutes. The edges should look set, and the center should have a slight jiggle. Do not overbake.
  10. Remove from the oven and allow to cool on a wire rack for one hour. Transfer the brownies to the refrigerator to chill completely for at least 2 hours before slicing. The chilling process is mandatory for clean cuts.