KETO BROWNIE CHEESECAKE CUPCAKES

KETO BROWNIE CHEESECAKE CUPCAKES

BY Carolyn Ketchum

INGREDIENTS:

BROWNIE BASE

¼ cup butter
2 ounce unsweetened chocolate, chopped
½ cup almond flour
½ cup cocoa powder
Pinch salt
2 large eggs
¾ cup Swerve Granular
¼ tsp vanilla extract
¼ cup water

CHEESECAKE FILLING

1 lb cream cheese
2 large eggs
½ cup Swerve Granular
¼ cup heavy cream
½ tsp vanilla extract

NUTRITIONAL FACTS:

Servings: 16

Calories: 200

Total Fat: 19g

Cholesterol: 90mg

Sodium: 115mg

Total Carbs: 20g

Dietary Fiber: 3g

Sugar: 2g

Protein: 5g

DIRECTIONS:

BROWNIE BASE

Step 1

For the brownie base, preheat oven to 325F and line 16 muffin cups with parchment paper or silicone liners.

Step 2

In a large saucepan over low heat, melt the butter and chopped chocolate together until smooth. Remove from heat. Stir in the almond flour, cocoa powder and salt.

Step 3

Add the eggs, Swerve and vanilla until smooth. Add the water and stir until well combined.

Step 4

Divide the brownie mixture evenly among the prepared muffin cups and spread evenly to cover the bottom.

Step 5
Bake 10 to 12 minutes until set around edges but still somewhat soft in the center.

CHEESECAKE

Step 1

For the filling, reduce the oven temperature to 300F. In a large bowl, beat the cream cheese until smooth. Beat in the eggs, Swerve, cream and vanilla until well combined.

Step 2

Divide the filling among the muffins cups. Bake until edges are set and center just barely jiggles, about 15 minutes. Remove from oven and let cool.

Step 3

Refrigerate at least 2 hours, then remove the cheesecakes from the liners. Serve with sugar-free chocolate sauce, if desired, or top with fresh berries.