PEPPERMINT SWIRL CHEESECAKE BROWNIES

PEPPERMINT SWIRL CHEESECAKE BROWNIES

INGREDIENTS:

CHEESECAKE SWIRL

8 ounces cream cheese, softened
¼ cup Swerve Confectioners
1 large egg, room temperature
2 tbsp heavy cream
1 tsp peppermint extract
Natural food coloring, if desired

BROWNIES

½ cup butter, melted
⅔ cup Swerve Granular
3 large eggs, room temperature
½ tsp vanilla extract
½ cup almond flour
⅓ cup cocoa powder
½ tsp baking powder
¼ tsp salt
2 to 4 tbsp water

NUTRITIONAL FACTS:

Servings: 16

Calories: 150

Total Fat: 14g

Cholesterol: 80mg

Sodium: 65mg

Total Carbs: 13g

Dietary Fiber: 2g

Sugar: 1g

Protein: 4g

DIRECTIONS:

Step 1

Preheat the oven to 350F and grease an 8x8 inch baking pan.

Step 2

In a large bowl, beat together the cream cheese and Confectioners Swerve until smooth. Beat in the egg, cream, and extract until well combined. Add natural food coloring until a minty green is achieved. Set aside.

Step 3

In another large bowl, whisk together the butter and granular Swerve. Whisk in the eggs and vanilla extract, then whisk in the almond flour, cocoa powder, baking powder, and salt. Add enough water to achieve a pour-able consistency.

Step 4

Pour the brownie batter into the prepared pan. Dollop with the cream cheese mixture and swirl together with a knife or offset spatula. Tap the pan firmly on the counter to even out the top.

Step 5

Bake 20 to 25 minutes or until the sides are set but the center still jiggles slightly. Remove and let cool completely, then refrigerate at least 1 hour before cutting into bars.
Makes 16 brownies.