Keto No Bake Cheesecake Brownies

4 from 2 votes

Prep Time 8

Course Dessert, Egg Free, Nut Free

Cuisine American

Servings 2 brownies per serving

Calories 241

▢ 1 ounce unsweetened baking chocolate
▢ 6 tablespoons butter or butter flavored coconut oil
▢ 3 tablespoons powdered natural sweetener (I used allulose and 1/2 teaspoon stevia glycerite)
▢ 1 scoop Chocolate Equip Protein Powder

▢ 16 ounces cream cheese softened (or kite hill cream cheese for dairy free)
▢ 6 tablespoons powdered natural sweetener (I used allulose and 1 teaspoon stevia glycerite)
▢ 6 scoops Vanilla Equip Protein Powder

To make the brownie layer, place the chopped chocolate and butter into a medium bowl. Heat in the microwave at 20 second increments and stirring in between until the chocolate is completely melted.
Add the sweetener and prime protein. Use a hand mixer to combine until smooth. Taste and adjust sweetness to your liking. Pour into a parchment lined 8 by 8 inch casserole dish. Set in the fridge while you make the cheesecake swirl.
Place the cream cheese, sweetener, protein powder and vanilla in a large bowl and use a hand mixer to combine until smooth. Taste and adjust sweetness to your liking.
Pour over the brownie layer and use a knife to make swirls into the brownie layer.
Place in fridge for 4 hours to set. Cut into 24 squares. Store extras in an airtight container in the fridge for up to 7 days.