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Peanut Butter Cheesecake Swirl Brownie


0 minutes

The perfect combination of sweet and salty in one easy to make cheesecake!

Ingredients & Directions


  • Brownie:
  • 5 tbsps
    melted butter
  • 40 g
    (1/2 bar) LILY'S Extra Dark Chocolate Style Bar, melted
  • 3
    eggs, room temperature
  • 1⁄2 tsp
    vanilla extract
  • 3⁄4 cup
    almond flour
  • 1 tsp
    baking powder
  • 1⁄4 cup
    unsweetened cocoa powder
  • 3⁄4 cup
    erythritol or monk fruit sweetener
  • Peanut Butter Cheesecake:
  • 5 oz
    cream cheese, softened
  • 3 tbsps
    unsweetened creamy peanut butter
  • 1
    egg, room temperature
  • 1 tsp
    vanilla extract
  • 1 tbsp
    liquid stevia
  • Topping:
  • 40 g
    (1/2 bar) LILY'S Extra Dark Chocolate Style Bar chunks


Equipment Needed 
oven oven
 baking pan baking pan
 mixing bowl mixing bowl

Preheat the oven to 350F/175C. Prepare an 8x8 square baking pan with parchment paper.


In a large bowl, whisk wet ingredients (melted butter, melted LILY'S Extra Dark Chocolate Style Bar, 3 eggs, vanilla extract) until well combined.


Add dry ingredients (almond flour, baking powder, unsweetened cocoa powder, and erythritol/ monk fruit sweetener) and whisk until fully incorporated.


For the peanut butter cheesecake, mix all the ingredients into a small mixing bowl until smooth.


Scoop brownie batter into the prepared baking pan leaving random open areas. Scoop peanut butter cheesecake batter into open areas. With a butter knife, insert and drag into a zigzag motion left to right and top to bottom until swirls form.


Top it with LILY'S Extra Dark Chocolate Style Bar chunks and place in the oven for 35 minutes or until the center is set. Let cool for 30 minutes before cutting and enjoy!

Recipe contributed by SweetKetoLife.