Coconut Cheesecake Brownies
Servings: 9 square
Coconut cheesecake is baked on a chocolate brownie base
- 1/2 cup butter
- 1/4 cup chocolate chips high cocoa solids
- 4 medium eggs
- 1/2 cup coconut flour
- 1/4 cup cocoa powder unsweetened
- 1/2 cup monkfruit/erythritol sweetner or other low carb sweetener
- 2 tablespoons coconut milk canned
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz cream cheese softened
- 1 medium egg
- 1 teaspoon coconut extract
- 1/4 cup monkfruit/erythritol sweetener or other low carb sweetener
- 1/2 cup coconut meat, shredded or unsweetened desiccated coconut
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.
Blend the cream cheese, egg, monk fruit sweetener and coconut extract until smooth. I used an electric whisk.
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!
Makes 9 squares in an 8 inch square brownie tin.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1square | Calories: 310kcal | Carbohydrates: 9.6g | Protein: 7g | Fat: 28.2g | Fiber: 4.4g