These Amazing CheesecakeBrownies are flourless, low carb, sugar free, gluten free and grain free!
It’s July!! I can’t even believe how fast the summer is flying by since school finished.
Right now we are all about pool parties and easy food and treats to enjoy fun times with family and friends.
What my kids love most is brownies. And cheesecake. So I married them and made these!
This year I’ve partnered with Horizon Organic to bring you recipes that encourage you and your family to enjoy treats with less sugar and still love it! Fostering a life style that’s active and balancing special snacks like these brownies are goals I strive for regularly in my home.
Just because they are made without sugar or gluten or grains doesn’t mean we can eat them for breakfast or eat too many either.
Emphasizing this to my kids is always a challenge as an allergy friendly food blogger. Sometimes they think because my treats and snacks don’t have sugar they can splurge a little more and that’s just not the case. Snacks and treats have there place in a balanced life style for not only my kids but myself.
Brownies like these are the perfect make ahead treat for when you’ve got a bunch of kids coming over and need something fast. These whip up in 30 minutes and prep time is around 15-20 minutes. Easy to transport to a party as well!
These were given the thumbs up from my kids, after 3 attempts to make them fudgey AND flourless!
Brenda’s Notes:
- You can also make these without the cheesecake topping if you don’t feel like getting fancy, they are equally as good. You would need to deduct the cheesecake topping ingredients and input the rest of the ingredients into a calorie counter like myfitnesspal.com to figure out the nutrition info.
- If you don’t have instant espresso you can leave it out but it does help enhance the chocolate flavor in the brownies.
- You can sub the chocolate liquid stevia with vanilla liquid stevia or plain liquid stevia.
- You can also use another sweetener of choice. Here is my conversion chart.
- Swerve sweetener is less sweet than most erythritol sweeteners so if you were to substitute it, I would say just use 1/2 cup in the brownies and remove the chocolate stevia.
- I like the brand Lily’s Sweets for sugar-free chocolate chips and that’s what I used in this recipe. You can use 85% dark chocolate instead as well.
- If you don’t use Swerve or stevia in the cheesecake filling you can replace it with a sweetener of choice that equals about 1/2 cup of sugar.
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Sugar-Free Cheesecake Brownies {Gluten Free and Low Carb}
Ingredients
- 4 Horizon Organic eggs
- 1/4 cup Horizon Organic butter softened
- 1/2 cup Horizon Organic sour cream
- 2 tsp vanilla extract
- 1 tsp chocolate liquid stevia
- 1/2 cup unsweetened cocoa powder
- 1 tsp instant espresso
- 3/4 cup Swerve sweetener
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar free chocolate chips
Cheesecake Topping
- 8 ounces cream cheese softened
- 1 egg
- 1/4 cup Swerve sweetener
- 1/2 tsp vanilla extract
- 1/2 tsp vanilla liquid stevia
- optional topping: 2 ounces sugar free or 85% dark chocolate candy bar or chips
Instructions
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Preheat oven to 350 degrees F.
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In a stand mixer, add the first 5 ingredients and blend on high until combined well.
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In another bowl whisk together the next 5 dry ingredients.
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Pour this into the wet ingredients and blend on high until combined.
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Gently stir in the chocolate chips.
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Grease an 8 by 8 baking dish.
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Pour half the brownie batter into the pan. Set aside remaining batter.
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Prepare the cheesecake topping using a stand or hand held mixer to blend until smooth.
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Pour half the cheesecake topping onto the brownie batter in the pan.
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Pour the remaining brownie batter over the the cheesecake topping.
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Finish with remaining cheesecake topping.
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Use a butterknife to swirl the batter and cheesecake topping together.
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Decorate with optional chocolate bar chunks or chips if desired before baking.
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Bake 30-35 minutes until toothpick in center comes out clean.
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Allow to cool for 15-20 minutes before slicing.
Recipe Notes
Net Carbs: 4.3g
This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.
No flour?
NONE!!! Flourless!!!
Do u know the carb count for this cake?
All listed in nutrition info to right of recipe.
Goodness! These brownies are to die for! I love the chocolate pieces on top that read “chocolate” – neat! Now, hand me a slice or three 🙂
I think you did a great job making them fudgey and flourless! I think they wouldn’t be the same without the luscious cream cheese topping!!
I am a great chocolate and brownie lover and I already know thats not good for our health, But your this recipe with low carb and gluten free will surely give some good taste as well as good health. Thank you so much for that.
I think I just found my contribution to Christmas lunch. I certainly wont feel like I am missing out on anything with a piece of this in front of me.
I don’t have liquid stevia…just the powder. Can I use the powder instead? They look amazing!!
If it’s the pure extract just use 1/4 tsp.
How do you store these? They were awesome!
Air tight container, refrigerate. Thank you!
How much xylitol instead of swerve? Swerve not available here.
5 1/8 c vanilla?
49 tsp cocoa powder?
73 tsp swerve?
Am I reading this right?
there is a glitch with the recipe plug in, I’m sorry i’m working on fixing it
How can you get 20 servings out of an 8×8 pan? The brownie squares in the pictures look to be huge. What is the dimension of a 1/20th piece?
I cut 5 across and 4 rows. They are super dense so a little is all you need.
Have had these in the oven now for 35 minutes and they aren’t even close to done….the batter was pretty thin, anybody else have this problem?
Yes I had the same problem. Not a fan of this recipe, it tastes nothing close to a brownie.
yes had mine in for 35 plus and extra 5 min still giggled in middle but edges were burning. Took it out and let it set. It set a little but when cutting it was still gooey in middle, that breing said, they are delicious though. I put them in the fridge to see if they Harden a little more as I like the gooeyness but would like to have a nice square. Well done though thumbs up
I’m very confused by the nutrition facts. I calculated around 16g of net carbs per 1/20 serving when I go by the ingredients alone. Can you explain how you calculated the 4.3 net carbs?? I so want to try these, but I can’t do it if it’s that many carbs. Thanks!
HI Rachel, I do not include the sugar alcohols from the Swerve sweetener (erythritol) so that might be why you have higher carbs. I was told that since it does not effect blood sugar I do not need to factor in into the recipe therefore these brownies are 5.5 grams of total carbs then fiber is 1.2, when subtracted the net carbs are 4.3 grams.
Thank you so much for this; this past year my Father in law was diagnosed with Diabetes, and my Mother in law has Celiac and has a severe nut allergy. Both my in- laws loved this and my family said that it did not feel like they were eating anything “diet” or altered. I will be making this for many family functions now!
What can I exchange with the instant expresso? I’m on disability and did stamps so getting extra ingredients that I’ll use for one recipe isn’t exactly economic for me. Also, I have liquid stevia but not the chocolate liquid stevia, can I use that and add some extra cocoa powder or is the chocolate really needed? Thanks in advanced!
Just leave the instant espresso out. Using the regular stevia is fine.
I’ve tried making both ways (with and without cream cheese layer) and both times these “brownies” ended up with a really spongy texture and took about 10-15 minutes longer to bake than stated. They do taste good though, as long as you can get past that odd texture! Definitely not for those counting calories though, as the nutrition info is based on 20 tiny squares, so it ends up being about 115 calories for a bite size piece and I’m not sure the carb count is really accurate.