Low-Carb Pumpkin Cheesecake Brownies

by KetoDietApp.com

Step 1 Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a 20 x 20 cm (8 x 8 inch) square pan with parchment paper.

Step 2 Break the chocolate into small pieces and add it and the butter into a small bowl placed over slowly simmering water.
When most of the chocolate has melted, remove the bowl and stir the chocolate.

Step 3Place the eggs, stevia and powdered erythritol into a medium bowl and mix to combine.

Step 4Next beat in the chocolate. Add in the dry ingredients and mix until smooth.

Step 5 Make the cheesecake layer by adding all of the ingredients to a medium bowl: cream cheese, egg, pumpkin puree, Erythritol, cinnamon, vanilla extract and ginger. Mix until smooth.

Step 6Spread the thick brownie batter into the pan, top with cheesecake mixture and bake for 15-20 minutes.

Step 7Cool in the refrigerator until set. Cut into 16 squares and serve.

Step 8Store in an airtight container in the refrigerator for up to 7 days.