Gluten Free & Keto Cheesecake Brownies

Directions

1. Position a rack in the lower third of your oven and preheat to 350F. Line with parchment paper the bottom and sides of a 8×8 baking pan. Set aside.
2. make the cheesecake later first. Add cream cheese and sweetener to a bowl and cream using an electric mixer (faster and easier) or whisk until creamy and smooth. Mix in the egg and vanilla extract until fully combined. Set aside.
3. Whip up a batch of our (suuuuuuuper fudgy) keto brownies.
4. Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer. Add the remaining brownie batter in 4 dollops, and swirl the two batters together using a knife.
5. Bake for 15-25 minutes or until the center is just set and still ljiggly. This really does vary a lot from oven to oven so give them a check from minute 15 on the first time around.
6. Allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size. To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
7. Store in the fridge for up to 3 days or freeze for up to 3 months.