Aunt Rocky’s Cream Cheese & Coffee Flourless Brownies (Low Carb, Gluten Free)

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.

Notes:
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

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. Updated 9/23/18.