Wow, these were fabulous! Substantial, large squares. We finished them in no time flat, which tells you they were really good squares! A substantial fudgy brownie topped with a milk chocolate cheesecake layer and sprinkled with grated unsweetened chocolate.


Brownie Layer:

1/2 cup butter (125 mL)

2 oz sugar-free, sweetened chocolate (60g)

2 tbsp cocoa powder (30 mL)

2 eggs

Liquid sweetener (sucralose or stevia) to equal 2/cup sugar (150 mL)

1/3 cup powdered sweetener of choice (75 mL)

1 tsp vanilla extract (15 mL)

3/4 cup Gluten-Free Bake Mix 2, OR Keto Bake Mix (175 mL)

1/8 tsp salt (0.5 mL)

Cheesecake Layer:

8 oz cream cheese, room temperature (250 g)

Liquid sweetener to equal 1/2 cup sugar (125 mL)

1/4 cup powdered sweetener of choice, OR (60 mL)

  coffee sweetener packets

1 egg

2 tbsp whipping cream (30 mL)

2 tbsp cocoa (30 mL)

1/2 tsp vanilla extract (2 mL)

Grated unsweetened Baker’s® chocolate, optional


Preheat the oven to 350°F (180°C). 

Brownie layer:  In microwave oven, melt butter and chocolate together about 40 seconds.  Add cocoa; stir and set aside to cool. 

In medium bowl, whisk eggs and stir in liquid sweetener, powdered sweetener  and vanilla.  Add the egg mixture to the cooled chocolate; stir.  Add Gluten-Free Bake Mix 2 and salt; mix well.  Pour into 9-inch (23 cm) square baking dish. 

Cheesecake Layer:  In bowl with mixer, mix cream cheese, liquid sweetener, powdered sweetener, OR coffee sweetener, egg, whipping cream, cocoa and vanilla extract.  Pour over brownie batter and smooth top.  Bake 30 to 35 minutes or until set and knife inserted into center comes out clean.  Sprinkle with unsweetened grated chocolate, if desired.

Yield:  20 servings

1 serving

130 calories

3.2 g protein

11.6 g fat

0.5 g fiber

1.7 g net carbs

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