Craving chocolate brownies, but want to keep the carb count low? These Low-Carb Peanut Butter Cheesecake Brownies won’t disappoint!
These low carb cheesecake brownies are quickly becoming one of my favorite desserts. With a brownie layer topped by a peanut butter cheesecake layer, they satisfy a sweet tooth and chocolate craving in every bite. The first time I made them I was so surprised at how not “low carb” they tasted.
Low carb baking is quickly becoming my favorite recipe development strategy. While I’m not on a ketogenic diet, I am mindful of the amount of sugar I eat, especially after doing this CGM Experiment.
I learned through that experiment that I personally feel better (and my blood sugar responds better) to lower-carb living. (Workouts notwithstanding. I do find on heavier workout days my body is better able to handle a higher carbohydrate meals.)
That said, I think we can all agree that high-carbohydrate desserts aren’t exactly the best choice to grab before/after a workout regularly. So I’m choosing more and more low-carb desserts. And why wouldn’t I when I can enjoy delicious low carb chocolatey brownies like these!
A couple of notes if you’re new to low-carb baking:
I find low carb desserts using almond flour (and often including coconut flour as well) to be moister than traditional baked goods. This may take a little bit of getting used to, but with time (and the overall feeling after eating a low carb dessert), I think you’ll agree, the trade-off compared to high-sugar traditional brownies is well worth it if you’re eating brownies on the regular.
The next time you have a craving for chocolate cheesecake brownies, give this easy recipe a try.Print
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