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Aunt Rocky’s Cream Cheese & Coffee Flourless Brownies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Is it a cheesecake, or is it a brownie? I don’t know, but I do know I’m done looking for a low carb brownie recipe! Ultra low carbs and low calories in a rich chocolate dessert. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten free, sugar free, nut free (omit pecans).

Ingredients

  • ½ cups Granular Erythritol
  • ½ cups Sukrin Gold Granular (or Other Brown Sugar Substitute)
  • 1 Tablespoon Instant Coffee Powder Or Crystals
  • ½ cups Fine Natural Ultra Dark Cocoa Powder (0 Net Carbs)
  • 1 teaspoon Cinnamon
  • 1 pinch Salt
  • 1 Tablespoon Coffee Flour (Optional Variation)
  • 1 ounce, weight Unsweetened Baker's Chocolate, Melted (4 Pieces Per Ounce)
  • 5 ounces, weight Butter, Melted
  • 4 ounces, weight Organic Valley Cultured Cream Cheese, Softened
  • 6  Large Eggs
  • Topping
  • 2 Tablespoons LC Foods Dark Chocolate Chips (or Other Sugar Free Brand)
  • 2 Tablespoons Pecans, Chopped (Omit For Nut Free)

Preparation

Preheat oven to 350ºF. Spray an 11 x 7 inch baking pan with cooking spray, then line with parchment paper. (The spray keeps the parchment paper from slipping as you fill the pan.) Trim the parchment paper down as close to the edge of the pan as possible. This will allow the corners to sink down into the pan when filled with dough. Set aside.

Mix dry ingredients in a small bowl: erythritol, brown sugar substitute, instant coffee, cocoa powder, cinnamon, salt. Set aside.

Break or cut the chocolate into pieces, and place in large microwaveable mixing bowl. Cut butter into large cubes and add to the same bowl with the chocolate. Microwave 30 seconds on high, stir, microwave another 30 seconds. The butter should be melted, and the chocolate mostly melted. (This process can also be done in a double boiler, if you don’t have a microwave oven.)

Cut the cream cheese into chunks and add to the bowl with the chocolate and butter. Microwave another 30 seconds just to get the cream cheese softened.

Add eggs, and using an electric mixer (either hand or stand), mix on medium speed until well incorporated. Turn up to high and mix a little longer to get the cream cheese broken down and the mixture very smooth.

Add the dry ingredients, mix on low until incorporated. Turn mixer up to medium, and mix another minute, scraping the sides often. Taste batter and see if you want it sweeter. If so, add a little more sweetener of choice and mix well. Batter will be thick and fluffy.

Pour/scoop batter into prepared pan, smoothing the top and making sure batter gets into the corners. Shake or tap the pan on the counter to settle the batter and release any air bubbles. Sprinkle the chocolate chips and chopped nuts (if using) over the top.

Bake 20–25 minutes (see note). Sides should look set and pull away from the parchment easily. Center might look a little moist, but should be set when you jiggle the pan. Sides may be puffed up, but will settle when cooled. Note: These brownies will have a very soft center if baked 20 minutes, so soft you will want to use a fork. So stop there if you like a gooey, chocolatey brownie, like the one pictured. For a firmer brownie, bake the full 25 minutes. They are still very moist due to the cream cheese.

Leave mixture in the pan and cool on a wire rack to completely set.

When brownies have cooled, pick up the ends of the parchment, and carefully transfer the entire batch onto a cutting board. Cut into 6 (long side) x 3 (short side), for a total of 18 brownies.

Store in airtight container on counter for several days, in refrigerator for up to 10 days, or may be frozen.

Variation: For a flavor variation, try adding 1 tablespoon coffee flour.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are per serving based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 123, Total Fat 11 g, Saturated Fat 6 g, Sodium 103 mg, Potassium 24 mg, Total Carbohydrate 2.1 g, Dietary Fiber 1.5 g, Net Carbs 0.6 g, Sugars 0 g, Protein 3 g. Macros: 86% fat, 11% protein, 3% carbs

© June 13, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Inspired by a Coffee Flour Brownie recipe on a Food Busker video, and the flourless brownie at Ditch The Carbs. This brownie is a blend of elements from both of those recipes.

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Profile photo of REBECCA KAZ

REBECCA KAZ on 4.29.2018

Best low carb brownies ever. I have to keep in freezer to keep from eating!

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