Coconut Cheesecake Brownies
Servings: 9 square
Calories: 310kcal
Coconut cheesecake is baked on a chocolate brownie base
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Ingredients
Brownie Base
- ½ cup butter
- ¼ cup chocolate chips high cocoa solids
- 4 medium eggs
- ½ cup coconut flour
- ¼ cup cocoa powder unsweetened
- ½ cup monk fruit sweetener or other low carb sweetener
- 2 tablespoons coconut milk canned
- 1 teaspoon baking powder
- ½ teaspoon salt
Coconut Cheesecake
- 8 oz cream cheese softened
- 1 medium egg
- 1 teaspoon coconut extract
- ¼ cup monk fruit sweetener or other low carb sweetener
- ½ cup coconut meat, shredded or unsweetened desiccated coconut
Instructions
- Preheat the oven to 190C/350F degrees
- Grease and line an 8 inch square baking tin with parchment paper.
Brownie Base
- Melt the butter and chocolate chips either in a bowl over simmering water or zap it in the microwave. Remove from the heat and stir until the chocolate chips are melted.
- Add the monk fruit sweetener and using a hand blender, mix well.
- Add the eggs and combine until smooth.
- Add the dry ingredients to the wet mixture and whisk until smooth.
- Spoon the brownie mixture into the cake tin and smooth over evenly with a spoon. Put aside.
Cheesecake
- Blend the cream cheese, egg, monk fruit sweetener and coconut extract until smooth. I used an electric whisk. Stir in the shredded coconut.
- Gently spoon the cheesecake mixture on top of the brownie mixture and smooth out evenly.
- Bake for 30 minutes until firm with a slight wobble in the middle.
- Cool in the tin, then leave to set in the fridge for a couple of hours.
- Slice, eat and enjoy!
Notes
Makes 9 squares in an 8 inch square brownie tin.
Store in an airtight container in the fridge and they should last up to 5 days.
Nutrition
Serving: 1square | Calories: 310kcal | Carbohydrates: 9.6g | Protein: 7g | Fat: 28.2g | Fiber: 4.4g | Net Carbohydrates: 5.2g