Low Carb Cream Cheese Brownies

Here’s a family favorite that is suitable to actually replace the real deal. Just need to say that this recipe is made with Xylosweet which is not safe for pets. Please do not feed your pets anything that contains a xylitol sweetener, it can make them sick. And to all my PCOS Cysters you are going to love these brownies…they are the best yet!


4 oz unsweetened baker’s chocolate
1 c butter (2 sticks)
2 c xylosweet or Ideal Brown sweetener
4 eggs, whisked
2 tsp vanilla extract
2 Tblsp gluten free flour*
1 c almond meal/flour
1 tsp baking powder
1/2 c chopped walnuts

8 oz cream cheese, softened
2 Tblsp xylitol or Ideal Brown
1 Tblsp heavy creamPreheat oven to 350 degrees F. Spray or line with foil a 9x 13-inch baking dish.

In double boiler melt chocolate and butter together. Remove from heat and stir in sweetener. Let cool for a few minutes and add whisked eggs and vanilla extract.
Stir in gluten free flour, baking powder, almond meal/flour, and walnuts.
Pour into baking dish, set aside.

In medium bowl stir together cream cheese, sweetener, and heavy cream. Dollop mixture on top of brownie batter and with knife swirl around. Bake for 20 minutes, do not over bake! Let sit until warm and serve with low carb ice cream.

The gluten free flour isn’t a must but I find that it helps with the brownie texture.
Nutritional Info:
Servings: 24
Per Serving: 1
Calories: 268
Fat: 22g
Cholesterol: 183mg
Total Carbs: 4g
Dietary Fiber: 2g

Total Net Carbs: 2g

My son who is the pickiest eater in the family loves these brownies and he’s not a cream cheese fan either. I made them in a similar fashion to the one bowl brownies recipe found in the Baker’s Chocolate box. They come out perfect every time! If you want them more fudgy you can leave out the gluten free flour.  I’ve never tried freezing leftovers because honestly there’s never any to freeze lol but I do recommend keeping them in the fridge if you are the only one eating them, mostly due to the cream cheese topping. Hope you all enjoy!!

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