• 8 ounces cream cheese, softened
  • 1/4 cup monk fruit (or your favorite sugar free sweetener)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  • 9 tablespoons salted butter
  • 2/3 cup granulated Xylitol (or your favorite sugar free sweetener)
  • 10 tablespoons unsweetened cocoa powder
  • 1 teaspoon vailla extract
  • 1 teaspoon salt
  • 2 eggs
  • 3/4 cup fine almond flour


  • Preheat oven to 350
  • Line a 9×9 pan with parchment paper, set aside
  • In a bowl, cream together cream cheese and monk fruit until smooth
  • Add in egg, vanilla and salt and mix until smooth. Set aside
  • In a large heat safe measuring cup or bowl heat butter, monk fruit, cocoa powder and salt in 1 minute intervals in the microwave until butter is just melted and sugar is dissolved
  • Stir in one egg at a time, mixing until just combined
  • Stir in almond flour and mix until just combined, making sure not to over mix
  • Pour 2/3 of the batter into the prepared pan
  • Pour cream cheese mixture over brownie batter
  • Spoon remaining brownie batter over cheesecake batter
  • Using a knife swirl the 2 batter together to make a nice pattern
  • Bake for 18-23 minutes or until center is just set
  • Remove and let cool in pan for 10 minutes
  • Remove from pan and let cool completely
  • Store in the refrigerator for several days or freeze for 2 months
  • ENJOY!

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