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INGREDIENTS FOR FUDGY BROWNIE LAYER

Unsweetened chocolate = 175 g / 1 cup (Note: I used Bakers Unsweetened Chocolate, but you can use any suitable chocolate)

Unsalted Butter (room temperature) = 113 g / 1/2 cup

Monk fruit = 120 g / 1/2 cup (OR any keto friendly sweetener)

Unsweetened Cocoa Powder (sieved) = 30 g / 1/4 cup

Coconut flour = 30 g / 1/4 cup (OR 120 g / 1 cup Almond flour or Ground Sunflower Seeds)

Eggs = 3 large

Salt = 1/2 tsp

Almond Nibs = 50 g / 0.6 cup (This is optional. You can also use any other nuts, chocolate chips or just leave it plain)

INGREDIENTS FOR CHEESECAKE

Cream Cheese (softened) = 450 g / 16 oz

Monk fruit = 100 g / 1/2 cup (OR any keto friendly sweetener)

Eggs = 2 large

Vanilla Extract = 2 tsp

DIRECTIONS FOR FUDGY BROWNIE LAYER

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  Melt the butter and chocolate in a bowl over the stove at low heat. You can also use the microwave to melt at intervals. Once the chocolate is almost melted, turn off the heat and just stir until it is melted. Remove pan from the stove. Do not overheat the mixture as it can cause the chocolate to split resulting in the fat seeping out from the cocoa butter.

4.  Add the sweetener and whisk until combined.

5.  Add the eggs one at a time and whisk to combine until the texture is smooth and thick.

6.  Add the salt, sieved cocoa powder and whisk until combined.

7.  Add the coconut flour and fold with a spatula until well combined.

8.  Reserve 120 g / 1 cup of the batter and set aside.

9.  Add the almond nibs (if using) and mix to combine.

10.  Scoop batter into a greased 9x9" (23 cm) pan lined with parchment paper. Spread evenly and chill in the fridge while preparing the cheesecake.

DIRECTIONS FOR CHEESECAKE

1.  Beat the cream cheese with a handheld mixer until light and fluffy (about 3 to 5 mins at medium speed).

2.  Add the sweetener, vanilla extract and beat until combined.

3.  Add the eggs, one at a time and beat until combined.

4.  Pour over the brownie batter.

5.  Mix 1 tbsp of hot water with the reserved brownie batter and stir until smooth. This is to thin out the batter so that it's easier to swirl to create the marble effect. In the video, I added 2 tbsp of hot water which was actually too much, so the batter was a little too runny. I think 1 to 1 1/2 tbsp is sufficient.

6.  Use a wooden skewer to swirl around to create a marble effect.

7.  Bake for about 30 minutes. The center may feel a little spongy, but it is fine as it will firm up when cooled. Overbaking will make the cake drier

.8.  Cool completely then remove from the pan and cut into 25 x 1 1/2-inch squares. If you prefer, you can cut them into bigger squares.

9.  The cake can be refrigerated up to a week and frozen for months.

[Total Servings = 25]

NUTRITION INFO PER SERVING

Total Carb = 4.3 g

Dietary Fiber = 2.2 g

Net Carb = 2.1 g

Calories = 165

Total Fat = 15.9 g

Protein = 4.3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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