Keto Cream Cheese Espresso Brownies

These Keto Cream Cheese Espresso Brownies have a rich mousse-like texture…

Serve these Keto Cream Cheese Espresso Brownies, and you’ll get plenty of compliments with nary a carb. This lovely recipe is based on a similar one from Sugar-Free Mom, with a few tweaks and adjustments by me.

Keto cream cheese brownies are beautiful to look at AND to eat…

These Keto Cream Cheese Espresso Brownies are grain free and gluten free, with a rich mousse-like texture.

GF brownies…the initials stand for gluten free AND grain free!

And the flavor? Oh, the flavor! A few ground espresso beans intensifies and heightens the rich chocolate in each bite, and it’s all so nicely complemented by the sweet vanilla flavors of the cream cheese mixture. The end result is a delight.

Low carb brownies ready to bake

Keto Cream Cheese Espresso Brownies are easy to make, especially if you use a food processor to do all the mixing and blending. If you have just one processor bowl, then you’ll have to wash it once, but if you happen to have a second processor bowl (on my wish list!), then this recipe will be even faster and easier. If you don’t have a food processor, then you can make it with an electric mixer. After adding all the layers and before baking, gently run a knife across the surface–the result will be a pretty marbling effect. Shown above is the dish of batter before baking…

It’s easy to make the marbled effect on these brownies.

…and here’s the dish after baking. Keto Cream Cheese Espresso Brownies also can be made in individual ramekins, but be sure to reduce the bake time.

Can’t have just one bite…

These luscious brownies keep wonderfully as leftovers, and can be eaten either straight from the fridge or reheated gently in the microwave. They’re also wonderful served with some fresh or thawed berries that are warmed up and mixed with some sugar substitute.

Here’s the printable recipe for Keto Cream Cheese Espresso Brownies:

5.0 from 2 reviews

Keto Cream Cheese Espresso Brownies

 

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Prep time

25 mins

Cook time

40 mins

Total time

1 hour 5 mins

 

Marbled layers of chocolate and sweetened cream cheese combine to create a luscious grain free, gluten free and low carb brownie dessert.

Author: Ginger Wroot

Recipe type: Low Carb Dessert

Cuisine: American

Serves: 12

Ingredients

The Brownie Batter

• 5 to 6 chocolate covered espresso beans, frozen (I used this brand) Can substitute regular espresso beans or 1 and ½ teaspoons instant espresso.
• 4 eggs
• ¼ cup butter, softened
• ½ cup sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon liquid stevia
• ½ cup cocoa powder, unsweetened
• 1 cup Swerve sweetener
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup dark chocolate chips or sugar free chocolate chips

The Cream Cheese Filling

• 8 ounces cream cheese, softened
• 1 egg
• ⅜ cup Swerve sweetener
• 1 teaspoon vanilla extract
• ¾ teaspoon liquid stevia

Instructions

1. Preheat oven to 350 degrees F.
2. In a food processor fitted with the metal blade, grind the frozen espresso beans as fine as possible.
3. Add four of the eggs, the butter, sour cream, 2 teaspoons of extract, and 1 teaspoon of liquid stevia and process until well combined.
4. Add the cocoa powder, 1 cup of Swerve, baking powder, and salt, and process until well combined, stopping to scrape the sides of the bowl a couple of times.
5. Grease an 8X8 baking dish.
6. Pour half of the batter into the dish and pour the rest of the batter into a separate bowl or container and set aside.
7. Over the top of the batter in the pan, evenly sprinkle half of the chocolate chips and stir gently to combine.
8. Rinse out the food processor bowl and blade, and dry.
9. To the food processor again fitted with the blade, add the cream cheese, the remaining egg, Swerve, extract, and liquid stevia, and process until very smooth and well blended, stopping once to scrape down the sides of the bowl.
10. Pour half the cheese mixture evenly onto the brownie batter in the pan.
11. Pour the remaining brownie batter evenly over the the cheese mixture.
12. Over the batter, evenly sprinkle the remaining chocolate chips.
13. Pour the remaining cheese mixture evenly over the batter and chocolate chips.
14. Use a butterknife to gently swirl the batter and cheese mixture together.
15. Decorate with additional chips if desired before baking.
16. Bake 40 - 45 minutes, or just until toothpick in center comes out clean. Start checking at 35 minutes, depending on your oven.
17. Allow to cool for 20 minutes before slicing.
18. Refrigerate any leftovers.
19. Can also be made in ramekins, reducing bake time to 25 - 30 minutes.

3.5.3226

Keto Cream Cheese Espresso Brownies

Love dessert bars? You also might like my Cherry Ricotta Bars!

–G

*Please note that all opinions are mine alone, and that I received no samples, payments, or financial incentives from Trader Joe’s, Amazon, Sugar-Free Mom, their affiliates or any other person or entity for comments or links in this article.