Chocolate Toffee Cheesecake Brownie

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Yields :

9 pieces

Ingredients:

CHOCOLATE TOFFEE BROWNIE

  • 1/2 cup butter
  • 2 eggs
  • 1/4 cup granular sweetener
  • 1 serving Chocolate Toffee Keto Chow (or 1 scoop)
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup Lily's Chocolate Chips

CHEESECAKE

  • 8 oz cream cheese
  • 1 egg
  • 1/2 tsp vanilla
  • 2 tbsp granular sweetener
  • 1/4 tsp lemon juice

Directions:

  • Using a mixer, blend butter, eggs, and sweetener together until well mixed. Turn speed to low and add Keto Chow. Add almond milk and blend well. Mix in Chocolate Chips.
  • Place half the brownie mixture on the bottom of the 8x8" greased pan.
  • Place cream cheese in a bowl and stir/mix until smooth and creamy texture. Add all remaining ingredients together and stir/mix until smooth. Room temperature cream cheese works best.
  • Pour cheesecake mixture on top of brownie. Then dollop the left over brownie mixture on top of cheesecake. I used a knife to blend together slightly by going back and forth one direction 6-8 times then 6-8 times in at a 90 degree turn (think T shape). Bake at 350 for 30 to 35 minutes. Best a little undercooked. Even better the next day.
Nutrition Facts
Chocolate Toffee Cheesecake Brownie
Serving Size
 
1 piece
Amount per Serving
Calories
241.4
% Daily Value*
Fat
 
22.5
g
35
%
Saturated Fat
 
13.2
g
83
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
0.98
g
Monounsaturated Fat
 
5.84
g
Cholesterol
 
109.3
mg
36
%
Sodium
 
199.3
mg
9
%
Potassium
 
254.25
mg
7
%
Calories
241.4
Calories
241.4
Carbohydrates
 
15.2
g
5
%
Fiber
 
2.9
g
12
%
Sugar
 
1.2
g
1
%
Sugar Alcohol
 
10.23
g
Net Carbs
 
2.08
g
Calories
241.4
Protein
 
6.8
g
14
%
Vitamin A
 
796.43
IU
16
%
Vitamin C
 
15.21
mg
18
%
Calcium
 
127.1
mg
13
%
Iron
 
0.54
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

CHOCOLATE TOFFEE BROWNIE

  • 1/2 cup butter
  • 2 eggs
  • 1/4 cup granular sweetener
  • 1 serving Chocolate Toffee Keto Chow (or 1 scoop)
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup Lily's Chocolate Chips

CHEESECAKE

  • 8 oz cream cheese
  • 1 egg
  • 1/2 tsp vanilla
  • 2 tbsp granular sweetener
  • 1/4 tsp lemon juice
Nutrition Facts
Chocolate Toffee Cheesecake Brownie
Serving Size
 
1 piece
Amount per Serving
Calories
241.4
% Daily Value*
Fat
 
22.5
g
35
%
Saturated Fat
 
13.2
g
83
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
0.98
g
Monounsaturated Fat
 
5.84
g
Cholesterol
 
109.3
mg
36
%
Sodium
 
199.3
mg
9
%
Potassium
 
254.25
mg
7
%
Calories
241.4
Calories
241.4
Carbohydrates
 
15.2
g
5
%
Fiber
 
2.9
g
12
%
Sugar
 
1.2
g
1
%
Sugar Alcohol
 
10.23
g
Net Carbs
 
2.08
g
Calories
241.4
Protein
 
6.8
g
14
%
Vitamin A
 
796.43
IU
16
%
Vitamin C
 
15.21
mg
18
%
Calcium
 
127.1
mg
13
%
Iron
 
0.54
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Using a mixer, blend butter, eggs, and sweetener together until well mixed. Turn speed to low and add Keto Chow. Add almond milk and blend well. Mix in Chocolate Chips.
  • Place half the brownie mixture on the bottom of the 8x8" greased pan.
  • Place cream cheese in a bowl and stir/mix until smooth and creamy texture. Add all remaining ingredients together and stir/mix until smooth. Room temperature cream cheese works best.
  • Pour cheesecake mixture on top of brownie. Then dollop the left over brownie mixture on top of cheesecake. I used a knife to blend together slightly by going back and forth one direction 6-8 times then 6-8 times in at a 90 degree turn (think T shape). Bake at 350 for 30 to 35 minutes. Best a little undercooked. Even better the next day.

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