Marbled Fudge Cream Cheese Brownies

SERVINGS: 12 BROWNIES

These decadent, chewy brownies are packed with rich chocolate flavor and a creamy
swirl while being low in sugar, high in fiber, and diabetic-friendly.

Ingredients:

Brownie Batter

2 large eggs, room temperature, divided
4 tablespoons unsalted butter, softened (or coconut oil for a healthier fat option)
½ cup granulated monk fruit sweetener (or erythritol-based sweetener like Swerve)
2 teaspoons vanilla extract
½ cup almond flour (instead of all-purpose flour, for lower carbs and more fiber)
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking soda (for better texture and lift)
Pinch of salt

Cream Cheese Swirl

4 ounces full-fat cream cheese, softened (less processed than reduced-fat versions)
2 tablespoons granulated monk fruit sweetener
1 egg white, room temperature
½ teaspoon vanilla extract

Instructions
1. Prepare the Brownie Batter:
Preheat oven to 350°F. Grease a 9-inch square baking pan or line with parchment paper.
In a mixing bowl, beat butter and monk fruit sweetener until crumbly.
Beat in one whole egg and one egg white, along with vanilla extract.
In a separate bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
Gradually mix dry ingredients into the wet mixture until smooth. Spread into the prepared pan.
2. Make the Cream Cheese Swirl:
In another small bowl, beat cream cheese, sweetener, egg white, and vanilla extract until smooth.
Drop rounded tablespoonfuls of the mixture over the brownie batter.
Using a knife, swirl the cream cheese mixture into the batter to create a marbled effect.
3. Bake the Brownies:
Bake for 25-30 minutes, or until the edges pull away from the pan and the center is set.
Cool on a wire rack before slicing into squares.

NUTRITION Per Serving % of Daily Value

Calories 135 —
Total Fat 11.2g —
Saturated Fat 5.1g —
Polyunsaturated Fat 0.4g —
Monounsaturated Fat 3.6g —
Trans Fat 0g —
Cholesterol 43mg —
Sodium 80mg ~3%
Total Carbohydrates 4.5g —
Dietary Fiber 1.2g —
Total Sugars 0.8g —
Protein 3.2g —
Vitamin A 115mcg ~13%
Vitamin C 0mg —
Vitamin D 0.1mcg ~1%
Potassium 70mg ~2%
Calcium 30mg ~2%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here

Iron 0.6mg ~3%