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Cheesecake Brownies {coconut flour}

August 23, 2017 by Erica 16 Comments

Cheesecake Brownies {using coconut flour}

A few readers asked me for this recipe, and I am most happy to oblige. It might be a bit early for brownies in some parts of the world, but what the heck. And really, it’s always a good time for brownies.

Cheesecake Brownies {using coconut flour}

I don’t have much desire to cook or bake during the summer, so when I must do so, I use my toaster oven. Which is what I used for this recipe. So simple. In fact, this recipe was much more simple to develop than I anticipated.

Your choice is which of my brownie recipes to use. I decided to post this using my fudge brownies using coconut flour, but I suspect it will work with almost all of my brownie recipes.

If you’ve made the fudge brownies using coconut flour, you’ll recognize the ingredients in the brownie part of this recipe are slightly modified. I added an extra tablespoon of maple syrup and 2 tablespoons of yogurt. I’m going to update the fudge brownie recipe once I have it fully tested. I never had time to test this recipe for the coconut flour book, so I just posted it a few years ago as a free recipe.

Cheesecake Brownies {using coconut flour}

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Cheesecake Brownies {coconut flour}

Update on 9/26/2017: I updated the brownie ingredients to reflect the update to the fudge brownie recipe.
I use a mixer with this recipe, but you can pulse the batter in a food processor, blender, or use a whisk.
You can substitute dripped yogurt (Greek yogurt), dairy-free yogurt, or goat cheese for the cream cheese.
To make it dairy-free, use sweetened cashew cream (see my Healthy Coconut Flour Cookbook) or dairy-free yogurt. For the butter, subsitute with coconut oil.
 
Servings: 16 servings
Calories: 176kcal

Ingredients

Brownie ingredients

  • 1/4 cup coconut flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4  cup maple syrup or honey
  • 6 tablespoons unsalted butter, melted or coconut oil,melted

Cheesecake batter ingredients

  • 8 ounces cream cheese, at room temperature or use yogurt, goat cheese, or Farmer's cheese
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 large egg
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (180°C or gas mark 4).
  • Line the bottom of a 8 inch x 8 inch (20.32 cm x 20.32 cm) baking pan with parchment paper, or grease it generously.
  • Make the fudge brownie batter: mix the coconut flour, salt, cocoa powder, eggs, maple syrup, and butter until well blended.
  • In a separate bowl, make the cheesecake batter: combine the cream cheese, maple syrup, vanilla, and egg and mix until blended.
  • Pour the brownie mix into the baking pan. Next, pour the cheesecake batter on top of the brownie batter. Use a toothpick to swirl the cheesecake batter into the brownie batter.
  • Bake for 20 minutes, or until a toothpick inserted in the middle of the brownies comes out clean.
  • Cool fully before slicing. These taste even better cold. Store in the refrigerator for a week or so, if they last that long!

Nutrition

Calories: 176kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 107mg | Potassium: 145mg | Fiber: 2g | Sugar: 13g | Vitamin A: 389IU | Calcium: 49mg | Iron: 1mg

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Filed Under: Desserts, Gluten-Free, Nut Free, Snacks, Vegetarian Tagged With: cocoa, cocoa powder, coconut flour

Previous Post: « Blueberry “Corn” Muffins {almond & coconut flour}
Next Post: “Potato” Salad »

Reader Interactions

Comments

  1. Vanja

    May 30, 2020 at 12:44 pm

    Hi Erica,

    thank you for the wonderful and tasty recipes. Your website is my favorite 🙂

    Could you please share a tip regarding the sweetener for this recipe, but also in general. I’m using Erythrite and for these brownies, I used half the measure you suggested for cheesecake batter and 130g for the brownie ingredients, but still, the cake was too sweet.
    Is there a way or formula to substitute maple syrup (honey) with Erythrite?

    Hope my question makes sense, I’m a non-native English speaker.

    Thank you very much.

    Kind regards,
    Vanja

    Reply
    • Erica

      May 30, 2020 at 1:53 pm

      Hi Vanja! Thank you 🙂 I would look at instructions for the Erythrite. They may recommend reducing the amount even further. You could also try low carb maple syrup or use Stevia and milk. Hope that helps!

      Reply
      • Vanja

        June 5, 2020 at 12:47 pm

        Hi Erica! Thank you very much 🙂

        Reply
        • Erica

          June 5, 2020 at 3:41 pm

          You’re welcome 🙂

          Reply
  2. Jennifer

    October 20, 2017 at 7:25 pm

    You can make dripped/strained yogurt even more like cream cheese by mixing a little salt into the dripped yogurt, then turnout on a tea towel and put in fridge for a day or more, changing out the towel until it gets to the consistency of cream cheese!

    Reply
    • Erica

      October 20, 2017 at 7:33 pm

      Definitely!

      Reply
  3. Sivanne Fishel

    October 5, 2017 at 6:26 am

    Great! If you haven’t tried KiteHill cream cheese, you should. It’s delicious! I’m going to try the recipe with kitehill as sub on sat and will report back 🙂

    Reply
    • Erica

      October 5, 2017 at 8:31 pm

      Yes, let me know how it goes! Wish it didn’t have the gums and additives in it.

      Reply
  4. Sivanne Fishel

    October 4, 2017 at 5:35 am

    Can I use KiteHill cream cheese as replacement for the cream cheese?

    By the way, your banana bread recipe is fantastic! It doesn’t last a day in my house. We are GF and DF 🙂

    Reply
    • Erica

      October 4, 2017 at 7:57 am

      Thanks! I don’t see why not, I looked at the ingredients and based on their claims it should work.

      Reply
  5. Marcia

    August 23, 2017 at 3:50 pm

    Can you use egg replacement for the eggs?

    Reply
    • Erica

      August 23, 2017 at 4:24 pm

      I haven’t tried it, but my experience is that beyond 2 eggs, it doesn’t work too well.

      Reply
  6. Jodi

    August 23, 2017 at 10:54 am

    Can’t wait to try these! However I am curious in what part of the world people think brownies are seasonal….brownies are for all the time. There is no brownie season and there is no brownie time of the day. Sometimes you must just suffer the heat of the oven because brownies are good. Brownies are good when you’re happy. Brownies are good when you’re sad. Brownies are good when you’re hungry. Brownies are good when you’re not hungry. They make a great lunch with peanut butter spread on them. They make a great dessert or snack or ‘oh my gosh I don’t want to go to work’ breakfast treat. And the same goes for cheesecake.

    Reply
    • Erica

      August 23, 2017 at 2:10 pm

      Amen. The art of the brownie 🙂 And so true about cheesecake!

      Reply
  7. Jonathan E Gibson

    August 23, 2017 at 9:19 am

    Can Almond Milk Yogurt instead of the cream cheese for those of us with milk allergies?

    Reply
    • Erica

      August 23, 2017 at 2:10 pm

      Yes! I’ve used sheep yogurt (thinner yogurt) and it came out great. You can also drip the dairy-free yogurt to reduce the moisture, but you’ll need 8 ounces of dripped yogurt.

      Reply

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Measurement equivalents

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1/4 cup 4 tablespoons
1 cup 8 ounces
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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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