• Cheesecake Swirl Brownies

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    My son made a special request for his birthday. He asked for my low carb chocolate brownie cake, but he wanted me to add a layer of cheesecake to the top. I told him that I thought I remembered a store-bought mix that was just that sort of thing. You see, I don’t “make” my kids eat low carb.  They can have whatever they’d like, especially for a birthday. However, he said that he’d rather have a low carb version. He said he doesn’t like the way eating a lot of sugar makes him feel. Then I said, “Sure, I can do that.” I believe I sounded more confident than I felt.

     

    However, they turned out really well and here’s the proof.

    Notice the store-bought, “regular” brownie cupcakes that someone gave my son for his birthday. Notice the fact that only 4 of them are gone while the low carb brownie pan is empty. I rest my case. :)

     

    Low Carb Cheesecake Swirl Brownie

    First, make the batter for Chocolate Brownie Cake found here.

    Then, mix the following ingredients in a medium bowl until smooth and creamy.

    8 ounces softened cream cheese

    1 room temperature egg

    1/4 cup heavy cream

    1/4 cup sugar-free vanilla syrup

    1/4 cup powdered erythritol

    Place several large spoonfuls of cheesecake mixture on top of brownie batter. Use a knife to swirl them together. Push the cheesecake near the edge. The brownie batter will come up around the cheesecake as it bakes.

    Bake at 350 degrees for 30 minutes.

    Serves 16: NET carbs 5.5 each