Low carb Swirled Cheesecake Brownies

4/18/2013

    Is it a cheesecake brownie?        Or is it a brownie cheesecake?

    It all depends on how much restraint you have. ☺

    After seeing All Day I Dream About Food.com's recipe for low-carb Raspberry Cheesecake Swirl Brownies, I was inspired to make some brownies for my own family...but not including raspberries.

    I'd probably love the raspberry version, but I knew that the rest of my family would prefer no raspberries.

    I set out to remake the recipe so that it was still low carb and delicious, my two requirements for my family at this stage in our lives.

    Here's the thing: you'll notice that my directions say, after baking, to let cool for 20 minutes and then refrigerate until set, about 2 hours. Even at the two-hour refrigeration time, when I decided I had no more restraint and could try these, they were still more like brownie cheesecake.

    But the next morning, when we were dishing this up for breakfast (hey, why not, they're almost guilt-free?), we noticed that now they were like cheesecake brownies.

    So if you are really hankering for a low carb chocolate cheesecake, wait until they've chilled for two hours, and dig in!

    But if what you really want is cheesecake-flavored brownies, then be sure to leave them in the refrigerator overnight.

    Either way, you're going to love these!

    When you download or print out the recipe, you'll notice the nutrition facts are included for both using regular cream cheese or the nonfat cream cheese.

    Here's the recipe:

Low Carb Swirled Cheesecake Brownies

("S"/Satisfying style for those following Trim Healthy Mama)

Click on either photo (left) or the file download link (just below).

Low Carb Swirled Cheesecake Brownies
File Size:	280 kb
File Type:	docx

Download File

Or, click to print the recipe at the bottom of the page via Scribd.

    If you aren't used to using xylitol in your baking, you may find that some people don't tolerate it very well. You may use straight erythritol in this recipe, if you'd like, although you may notice a slight cooling effect (like a very mild minty sensation) to the final baked product - or maybe you won't. Our family tolerates small amounts of xylitol as long as we don't overdo it. In other words, with this recipe, we'd only eat one serving per day.

    What's YOUR favorite type of brownie?

    Feel free to take a look at my Trim Healthy VISUAL SHOPPING LIST to get a better idea of some of the quicker food options available in your stores!

31 Comments

Carrie

4/19/2013 09:25:56 am

YUM! I made these tonight and subbed Truvia for the other sweeteners. VERY TASTY!

Julieanne link

4/19/2013 09:27:10 am

Thank you for letting us know that you were able to use Truvia instead and it turned out fine!

Diana

8/12/2016 05:41:13 pm

Did you use the same amounts of Truvia as called for of the other sweetners?

Annie

8/11/2013 06:42:32 am

AMAZING!!!!!!! We all loved them, I used only xylitol, and they are soo good. Having trouble waiting for dessert:) I will be making your almond bars next! Thanks for such awesome recipies.

Julieanne link

8/12/2013 02:17:22 am

You're welcome, Annie! Glad these are meeting your need for your sweet tooth! :)

Jen

1/20/2016 03:02:22 pm

How much xylitol did you use???

Charlene

3/11/2014 07:02:32 am

Do you measure the sweeteners before or after you powder them?

Julieanne link

3/11/2014 06:58:30 pm

Hi, Charlene, I measured out the sweeteners and then powdered them. From what I've noticed when reading recipes, if it states it like this: "½ cup erythritol, powdered", that means to measure 1/2 cup erythritol and then powder it. If the recipe says, "1/2 cup powdered erythritol", then I would measure it after powdering it.

Does that make sense? I hope so! I can't say that's the "official" word on sweeteners and powdering them, but I've found this to work true for my baking.

Charlene

3/24/2014 01:12:33 am

Thank you!

Heather

3/12/2014 07:40:13 am

Do I have to use a metal pan, all I have are glass 8x8 ones.

Julieanne link

3/12/2014 04:42:12 pm

Heather, feel free to use a glass 8x8 pan, although you may want to turn the heat down to 325° F and bake for 5-10 minutes less time. Glass pans tend to bake hotter and can leave the corners of your brownies to dry out. :)

Heather

3/12/2014 08:53:44 pm

Thank you! I will make this today! :)

Julieanne link

3/13/2014 05:21:51 pm

Hope you enjoyed it! :)

Amber W.

3/24/2014 01:08:30 am

My THM friend brought these to church yesterday, and they were so good! SO good, that I am running to the store today with 5 little ones in tow JUST to buy the eggs needed to make this recipe (just ran out of eggs this morning)!

Julieanne link

3/31/2014 03:53:48 pm

I haven't made these in a while now, so I need to do that!

Anne Dalin

4/1/2014 10:59:28 am

These brownies sound wonderful. After letting then sit overnight, are the brownies more of a fudgie consistency, rather than cakie? Thanks.

Abigail

5/14/2014 03:48:14 pm

OK! So a month and a half later I tried your brownies! I substituted erythritol and xylitol in the brownie part for the THM Sweet Blend conversion (1/4 cup). THEN I had an inspiration and added 1/4 cup Swanson's Vanilla Protein Powder to the brownie and left out an egg. For the cheesecake part I just converted the erythritol to THM SB 1 TBL + 1 tsp.

They turned out famously! Next time I make them I'm going to add 1/2 cup protein powder to made the full 3/4 cup like the recipe calls for and add 5 eggs. I think the protein powder helped give them enough bulk.

I love eating these brownies and not feeling guilty! I had one when I got back from Crossfit!

Julieanne link

5/14/2014 03:48:57 pm

Sounds like you've developed a winner of a recipe for yourself! Great job!

Shannon

12/17/2014 11:55:18 am

I wonder if Swerve would work as the sweetener....has anyone tried that?

Julieanne link

12/18/2014 03:38:16 am

I haven't made these with Swerve, Shannon, but that's exactly what I'll be doing the next time I make this recipe. We found after months of trying to get used to xylitol that we just couldn't do it! So we now use Swerve and pure stevia extract for just about everything. :)

Carol

2/13/2015 11:33:52 pm

I don't have any experience using any of these sweeteners in baking. In fact, I have never heard of most of them! I am familiar with Truvia and Stevia. My question is whether you use equal amounts of these sweeteners as the erythritol and xylitol? I know that Stevia is VERY sweet! I grew some last year and made some extract, but not any powder. I hope you answer this because my THM daughter wants these for her birthday dinner in a week! Thanks!

Julieanne link

2/19/2015 02:26:06 pm

Carol, if you decide to use Truvia, use the same amounts as called for the sweeteners in the recipe, above (in place of erythritol or xylitol). If you want to use stevia, I really have no idea about how much to use, because such a tiny amount of stevia is used to sweeten entire batches or recipes. But if using Truvia or any larger bags of stevia, make sure that no sugars or sugar products are added in the list of ingredients. :)

Joan Garner

1/7/2015 12:14:31 am

Just popped this in the oven with the THM Sweet Blend and Protein Powder version. I hope I am reading the recipe right....NO leaveners?! Baking powder or soda. Oh man, the batter I just licked off of every utensil used was delicious!!

Julieanne link

1/8/2015 02:24:46 am

Joan, I hope it turned out well and you loved it! Let me know. :)

Debbie Fites

3/28/2015 11:20:45 am

These are in my oven right now! I used powdered Swerve for all the sweeteners. I forgot one of the eggs in the brownines. The batter all tastes fab and I can't wait!!

Tiffany Hardin

9/4/2015 08:47:47 am

What is the erythritol and xylitol that the recipe calls for and where can I find either of them?

Kelly

3/31/2016 09:30:32 pm

great recipes!.

Rachel link

4/15/2016 01:30:59 pm

I have made these twice and they are so delicious! I rave about them in my THM group! Someone (not in the THM group) just said that sure was a lot of butter. I thought she was crazy because I only used half a stick when I made them a couple days ago. I totally messed up this recipe haha. However, I'm HAPPY to report that the half stick I used was perfectly fine. I had no clue (obviously) until she mentioned the butter amount. Hahahaha YAY! Less fat!

Anita

5/11/2016 08:44:20 am

Do you use any flour? Almoud flour?

Amber

6/6/2016 04:56:29 pm

Love this! But was just wondering, is a serving really 1/2" piece?

Amber

6/6/2016 05:33:35 pm

Ok I mean a 2" piece. Seeks like an 8"x8 dish usually serves 6-8. But either way it's still yummy!

Hi! I'm Julieanne!
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