Once of my favorite combinations is brownie and cheesecake. Since I’m dairy free I’ve had to get creative with the cheesecake portion of my recipes. I absolutely love using almonds (or cashews) to make “cream cheese.” It works perfectly in sweet dishes and I’m starting to experiment using it in savory dishes. I know some of you are not dairy free so cream cheese should work in this recipe (though I didn’t try it). I wanted to whip up a St. Patrick’s Day dessert that had some green in it…festive, right? Well I didn’t want to add a bunch of dye to the recipe so I decided to use a natural ingredient to add the green color without changing the taste of the brownies. These were tested on a few people and I can assure you that you will not be able to taste the secret ingredient.
Can you guess what the secret ingredient is?
Enjoy!
~Karen
Mint Cheesecake Brownies (Low Carb and Dairy Free)
Ingredients
- 1 cup almond butter
- 2 eggs
- 1/2 cup cocoa powder
- 1/2 cup almond milk
- 1/2 cup equivalent sweetener
- 1/2 tsp salt
- 1 cup almond cream cheese (follow link for almond cream cheese recipe or use cream cheese if you eat dairy)
- 1 avocado
- 1 tsp lemon juice
- 1/3 cup equivalent sweetener (powdered or liquid)
- 1 1/2 tsp mint extract
- 3 Tbsp coconut oil
Brownies
Cheesecake
Instructions
- Preheat oven to 350 F
- Mix together the brownie ingredients thoroughly and pour into a 8x8" baking dish.
- Combine the cheesecake ingredients.
- Dollop the cheesecake topping onto the brownie layer and swirl with a knife
- Bake for 35-40 minutes.
- Allow to cool slightly and then place in the refrigerator to cool completely.
Notes
Net Carb Count*: Mint Cheesecake Brownies: 5.25 net carbs (per 1 brownie serving--serves 8)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
Adapted from Health Bent
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