Keto Black Bottom Brownies (Gluten Free)
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Keto Black bottom Brownie Cupcakes combine three favorite ingredients, chocolate brownie, chocolate chips and sweetened cream cheese.
Last week I wanted to try a new keto brownie recipe for the bakery and decided to do a similar version of something I did a long time ago with this traditional recipe on this blog. It worked well. I have made this twice in a few days just to make sure I could perfect it, so enjoy!
Pretty to look at, easy to make, moist and gooey to eat, keto black bottom brownie cupcakes are a perfect dessert to bring to a party or picnic are a nice choice when you love chocolate and cheesecake.
A creamy, sweetened cream cheese with chocolate chips is dolloped on chocolate brownie batter, and baked together orchestrating a perfect cheesecake brownie bite.
This recipe makes one 8 x 8 brownie pan, yielding 16 brownie squares.
Cream Cheese Mixture
Ingredients
- Almond Flour
- Coconut Flour
- Eggs
- Avocado Oil
- Sour Cream
- Boiling water
- Sugar Free Chocolate Chips
- Baking Powder, Baking Soda, Salt
- Xanthan Gum (holds it together as there is no gluten)
- Cream Cheese
- Swerve (both granulated and confectioner’s)
- My Favorite 8 x 8 Pan from Amazon
- See Notes for Sugar Substitutions
Make Sheet Pan or Small Individual Brownies.
These are baked in an 8 x 8 pan, but for my bakery, I double the recipe and bake 12 in these paper tart liners.
Note: you can substitute swerve with allulose or your choice erythritol. If you do not have confectioner’s sweetener, you can make your own in a super blender with a granulated version.
Baking Process for Keto Black Bottom Brownies
Cream Cheese Mixture: Combine cream cheese, egg, sugar free confectioner’s sweetener together. Add in 1/3 cup chocolate chips. Make sure to get this very creamy before adding the chocolate chips. Set aside and dollop on once the batter is made and in the liners or pan.
Keto Black Bottom Brownie Mixture: Mix cocoa powder with boiling water. Mix well. Add sour cream. Set aside. Combine all remaining dry ingredients. Set aside. Mix eggs with oil. Add chocolate mixture. Add dry ingredients. Add 2/3 cup chocolate chips. Batter will be thick, but if it’s too thick, add a little more boiling water or milk. Place batter in pan. Dollop the cream cheese mixture and and use a knife to spread out. Don’t over mix. Bake at 350 until internal temperature reaches no more than 207 degrees F. You can take out at 200 degrees F.
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More Similar Chocolate Posts ALL KETO
- Texas Sheet Cake
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Keto Black Bottom Brownies
Ingredients
Chocolate Cake
- 1 1/4 cups almond flour 151 grams
- 2 tablespoons coconut flour
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Swerve granulated
- 1/4 cup avocado oil or olive oil
- 2 small eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder I use Better Body Cacao Powder
- 1/3 cup boiling water
- 2 tablespoons sour cream
- 2/3 cup sugar free chocolate chips
Cream Cheese Filling
- 4 ounces cream cheese
- 1/4 cup Swerve confectioner's Sweetener see notes
- 1 small egg or half large egg (scramble first)
- 1/3 cup sugar free chocolate chips
Instructions
- Preheat oven to 350 degrees F. or 180 C.
- I use parchment paper, overlapping pan and spray with baking spray for an 8 x 8 brownie pan.
- Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
- Beat eggs in mixer.
- Stream oil in while mixer is running. This emulsifies the oil to the eggs.
- Add Swerve or erythritol of choice.
- In separate bowl mix cocoa powder, with boiling water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
- Add in sour cream to cocoa mixture, as cocoa mixture will be quite thick.
- Add this cocoa mixture to egg mixture.
- Add in dry mixture, and mix just until mixed. Do not over-mix.
- Add in chocolate chips.
- Pour batter into prepared pan. Smooth out.
- Add Cream Cheese Mixture below.
- Using a scoop, place the cream cheese mixture over the batter evenly. Use a knife to swirl. Top with remaining chocolate chips.
- Bake for approximately 30 minutes until the inside temperature in middle reaches about 200 degrees F for fudgy and no more than 207 Degrees or brownies will be over-baked.
- Cool Completely before cutting. Keep refrigerated. These tastes best served cold.
Cream Cheese Mixture
- Mix cream cheese (room temp) with egg and confectioner's in small food processor until creamy. Add most of the chocolate chips, reserving a tablespoon or two to throw on top at end.
Notes
Nutrition
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