The most wonderful cheesecake filling is swirled into these keto chocolate brownies. Here are the ingredients you’ll need to make these simple keto brownies:

Swerve granulated sugar replacement
Cocoa powder without sugar
Eggs
Almond flour, salt
Heavy cream and cream cheese
Vanilla flavoring

Cream Cheese Keto Brownies Recipe
This is one of my all-time favorite low-carb cream cheese treats! I know it’s a bold statement. Here’s a quick rundown on how to prepare these low-carb brownies:

Combine the melted butter, Swerve sugar replacement, and cocoa powder in a mixing dish.
Then add the eggs, almond flour, and salt.
Place the brownie batter in an 8-inch baking dish lined with parchment paper.
Blend the cream cheese, Swerve sugar replacement, heavy cream, and vanilla extract in a blender or food processor.
Swirl the cheesecake mixture into the brownie batter in lumps.
Bake until the brownies are firm.
Can I leave out the cheesecake swirl?
If you want traditional keto brownies, leave out the cheesecake swirl. You’ll still need to bake the brownies until they’re just set, but no longer. You want the brownies to be nice and fudgy at the end!

For the brownies, combine the following ingredients:
8 tablespoons melted butter
3/4 cup Swerve or Monkfruit sugar replacement, granular
1/3 cup chocolate powder, unsweetened
2 beaten eggs
1 teaspoon of salt
a third of a cup almond flour
To make the cheesecake layer:
4 oz cream cheese, softened
3 tablespoons swerve or Monkfruit sweetener (confectioners work best here, but granulated will suffice if that’s all you have)
2 teaspoons thick cream
2 tsp. vanilla extract

Instructions
Preheat the oven to 350°F.
Set aside an 8-inch baking tray lined with parchment paper.
In a mixing dish, thoroughly incorporate the melted butter, Swerve sugar substitute, and cocoa powder.
Stir in the eggs well.
Stir in the almond flour and salt. (The mixture will be quite thick.)
Set aside the brownie mixture after spreading it into all four corners of your baking sheet.
Blend the cream cheese, swerve sugar replacement, heavy cream, and vanilla extract in a blender or food processor for 15 seconds, scraping down the sides as needed.
Swirl the cheesecake mixture into the brownie batter in lumps.
The brownie and cheesecake layers are both pretty thick; they will most likely not make elegant “swirls,” but the thickness creates really lovely layers of sweet cheesecake and fudgy brownie.
25-30 minutes, or until brownies are set
Allow to cool before slicing and storing in the refrigerator.