Keto Shortbread Brownies … a combo I dreamed about one night in bed.
I began to wonder if anyone had ever tried to combine the two..
Turns out, a few people have, and the combo of brownies and shortbread can be pretty tasty together!
To make this dream-worthy dessert. I decided to combine two of my already delicious recipes, including the cookie base from these chocolate caramel shortbread cookies and the brownie base from these cheesecake brownies. While both are great on their own, they’re even better together!
These turned out delicious. A soft and fudgey keto brownie on top of a delicious slightly crisper low carb shortbread.
My favourite recipes are the ones where I combine two of my favourite things. Cheesecake and brownies was one I wanted to attempt for a while and I’m SO glad I did.
These are some epic Keto Cheesecake Brownies.
A rich sugar free brownie base that’s made extra fudgey using some melted stevia-sweetened chocolate-chips.. A silky cream cheese middle that’s just the right amount of tangy and sweet along with extra brownie crumbles on top because you can never have too much chocolate. Continue reading “Keto Cheesecake Brownies”→
In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min.
In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.
Beat the melted chocolate into your egg/butter mixture until smooth.
Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.
Place your batter in the freezer for 7-8min and preheat your oven to 350*.
Spray or grease a large baking sheet with oil.
Drop the batter by heaping tbsp’s onto the cookie sheet.
Lightly flatten each with the back of an oiled spoon.
Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack.
Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!
*You can use 1 sweetener for the entire recipe, just take into account that truvia is 3x sweeter than regular sugar so you’ll need 3x the amount for a typical sweetener like erythritol or splenda. **You can choose to use unsweetened baker’s chocolate instead of the chocolate-chips mentioned, just be sure to add a bit of extra sweetener to the recipe.Links to ingredients I used: