Cheesecake Protein Brownies
Recipe Courtesy of Rocky Mountain Baking
The rich chocolate flavor of a classic brownie combined with a cream cheese blend creates a tasty treat any chocolate lover will love! Add some Molk to the mix and you now have a keto cream cheese protein brownie. If that alone doesn’t have you sold on this recipe, I don’t know what will!
Ingredient List
- 1/2 Cup Almond Flour
- 1/2 Cup Dutch Processed Cocoa
- 1/2 Cup Mölk Chocolate Protein Powder
- 1/2 Cup Monkfruit/Erythritol Blend
- 1 Tablespoon Gelatin
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 4 Large Eggs
- 1/4 Cup Water
- For The Filling
- 4 Ounces Cream Cheese
- 1/4 Cup Monkfruit/Erythritol Blend
- 1 Egg
- 1 TeaspoonVanilla Extract
- 2 Teaspoons Coconut Flour
How to Make Cream Cheese Protein Brownies
Preheat the oven to 350° Fahrenheit, and grease an 8-inch square baking dish with either olive or avocado oil cooking spray.
In a medium-sized mixing bowl, mix your almond flour, cocoa, Mölk, sweetener, gelatin, baking powder, and salt until everything has been evenly distributed.
After all your dry ingredients have been mixed, add the vanilla, eggs, and water and mix again until well combined.
Pour the brownie batter into the prepared pan, and spread it out evenly using a spatula.
Using a stand mixer whip your cream cheese and sweetener together until well combined and smooth. Add the egg vanilla, and coconut flour and beat again until you have a smooth creamy mixture with few to no lumps.
Pour the cream cheese mixture over the brownie batter, then swirl it into the batter using a butter knife or spatula.
Bake for 30 to 40 minutes or until the middle has set and the edges have begun to pull away from the pan.
Once your brownies have cooled cut into nine equal pieces and enjoy!
