I always make sure there are a few bars of Belgian No Sugar Added Dark Chocolate bars in my fridge all the time. So whenever I am craving for chocolate, I can just enjoy a square or two. It’s perfect for baking as well – like how I’ve used it for this cheesecake brownie recipe. I also use this same chocolate for muffins, cookies, pancakes and anything that requires a chocolate topping/coating.

This brand of chocolate has about 12g net carbs per serving of 30g. It may not be the lowest in carbs so feel free to use any other dark chocolate you prefer. I go for this because it’s readily available in major supermarkets here in Singapore and it’s affordably priced too. Other brands that you can consider would be ChocZero, Valor, Ghirardelli & Lily’s Sweets which you can get off iHerb.

Chocolate + Cheese = Decadence

One thing special about this recipe is that I’ve spruced the brownie up with a cream cheese topping. The combination of chocolate and cheese is just awesome. Who says we can’t have it both ways?

If you don’t have cream cheese or are just not into cheese as much as I am, you can omit the cream cheese batter in this recipe and keep it plain as a regular keto brownie.

For a microwave-version of keto brownie, check out my Keto Brownie Mug Cake Recipe.

Jazz up your brownie

In addition, you can also jazz up your brownie with chopped nuts like pecans, macadamias and walnuts or coconut flakes, peanut butter, etc.

This cheesecake brownie is deliciously moist and chocolatey with a mildly-sweet cheese taste. I’m happy to go on a low-carb diet forever if I can indulge in occasional sweet treats like this!?

Nutrition facts

This recipe yields 16 servings.
Each serving has 5.4 net carbs and 214 calories.

Tags: keto bakingketo recipelow carb recipe