Easy meal prep desserts - Cheesecake Brownie

This is my favourite part of a meal! DESSERT - changing to a healthy lifestyle doesn't mean that you cut off all sugars and cant enjoy a little sweet after your delicious meal, especially when you are craving for something sweet. Instead of just grabbing a bar of chocolate and ended up eating a whole bar which contains so much sugar. Prepping dessert can be the best possible way to enjoy a little something sweet and at the same time keeping that healthy lifestyle that you have started. Personally, I love cheesecake and brownies - they are bae! It took me a long time to find a proper nice dessert that fits with what I wanted but when I came across this blog post on Pinterest, I made my mind up that I am going to try this and wow it was delicious and full of flavours. 

Credits to Annie Holmes. 

By the way, it's called cheesecake brownie in case you didn't notice. Now, the recipe that I look up to is for people doing Keto, which are food designed for people for weight loss. Even if you are not doing keto, like me you can still follow this recipe and instead of using certain products that might be expensive or you cannot find nearby, don't worry I got you covered. 

Now this recipe is inspired by Annie Holmes, she makes easy and tasty recipes anyone can make. All of the recipes that she shares are gluten free.

Credits to Annie Holmes.

Ingredients

For the brownies:

8 tablespoons butter, melted

3/4 cup Swerve granulated sugar substitute. (Erythritol only, no substitutions)

1/3 cup unsweetened cocoa powder

2 eggs, beaten

1/2 teaspoon salt

3/4 cup almond flour

For the cheesecake layer:

4 ounces softened cream cheese

3 tablespoon swerve sweetener (confectioners best here instead of granulated, but granulated will work if it is all you have)

2 tablespoons heavy cream

2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350 degrees.

2. Line an 8x8 baking pan with parchment paper and set aside.

3. In a mixing bowl combine the melted butter, Swerve sugar substitute, and cocoa powder until completely combined.

4. Mix in the eggs, stir well.

5. Add the almond flour and salt, stir well. The mixture will be thick.

6. Spread the brownie mixture to all four corners of your baking pan, set aside.

7. In a blender or food processor add the cream cheese, swerve sugar substitute, heavy cream and vanilla extract and blend for 15 seconds, scrape down the edges and blend again.

8. Spoon the cheesecake mixture in lumps onto the brownie batter, and swirl.

9. Both the brownie and the cheesecake layer are quite thick, they will probably not create beautiful "swirls" but the thickness does create really great layers of sweet cheesecake and fudgy brownie.

10. Bake for 25-30 minutes or until brownies are set

11. Allow to cool and slice, store in the refrigerator.

Credits to Annie Holmes.

Click here to watch the Video!

With Love from Kat ~