Keto Cream Cheese Espresso Brownies
Prep time
Cook time
Total time
Marbled layers of chocolate and sweetened cream cheese combine to create a luscious grain free, gluten free and low carb brownie dessert.
Recipe type: Low Carb Dessert
Cuisine: American
Serves: 12
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
  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.
Recipe by GINGER WROOT at