Keto Cream Cheese Brownie Bars
These Keto Cream Cheese Brownie Bars are rich, fudgy, and low-carb! Cream cheese meets chocolate in a deliciously creamy, keto-friendly dessert treat.
Servings: 9 servings
Ingredients
Brownie Batter
- 1 cup fine almond flour
- 1/4 cup cocoa powder Dutch cocoa
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup granulated erythritol
- 1/3 cup melted coconut oil or butter
- 3 tbsp water or additional oil
- 2 eggs or flax eggs for vegan version
Cream Cheese Layer
- 8 oz cream cheese or vegan cream cheese
- 2/3 cup yogurt or coconut cream for moisture and creaminess
- 1/4 cup erythritol or sugar/maple syrup for non-keto
- 1 1/2 tbsp almond flour to thicken the cream cheese layer
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal later.
Making the Brownie Batter
- In a mixing bowl, whisk together 1 cup fine almond flour, 1/4 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp salt until well combined.
- In a separate bowl, whisk 2/3 cup granulated erythritol and 1/3 cup melted coconut oil or butter. Add 3 tbsp water or additional oil and mix.
- Crack in 2 eggs (or flax eggs) and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and mix until fully combined and thick.
Preparing the Cream Cheese Layer
- Beat 8 oz cream cheese with 2/3 cup yogurt or coconut cream and 1/4 cup erythritol until smooth and creamy.
- Stir in 1 1/2 tbsp almond flour to thicken the cream cheese mixture slightly.
Assembling and Baking
- Spread half the brownie batter evenly in the prepared baking pan using a spatula.
- Pour the cream cheese mixture over the brownie layer and spread evenly.
- Dollop the remaining brownie batter over the cream cheese layer and swirl gently with a knife to create a marbled effect.
- Bake in the preheated oven for 25-30 minutes until a toothpick inserted comes out mostly clean with a few moist crumbs.
- Remove from oven and cool in the pan for 10 minutes. Then lift out using parchment paper and cool completely on a wire rack.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- 9x9 inch baking pan
- Parchment Paper
- Oven
Notes
- Use parchment paper with overhang for easy removal of the brownie bars.
- Do not overmix the brownie batter to avoid a dense texture.
- Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to three months.
- For vegan options, use flax eggs and vegan cream cheese substitutes.
- Use a sharp knife wiped with a damp cloth between cuts for clean slices.