Keto4Karboholics Brownie Trifecta Perfecta

These are amazing! But a word of advise, they do take time and create a lot of dirty dishes. SO don't rush the recipe because they are perfection when done right. This would make a great dessert bar to bring to any holiday get together!

Keto4Karboholics Brownie Trifecta Perfecta

Makes 15

1 Serving: 343 Calories, 30g Fat, 7g Protein, 3.2g Carbs

Brownie Base:

1/4 cup Unsweetened Cocoa Powder  
2 tbsp Coconut flour(
3 large eggs (room temperature)
12 tbsp Butter
1/2 cup Swerve( I use SWERVE you can buy it here  
1 tsp vanilla  
pinch of salt
1 cup sugar free chocolate chips

Preheat oven to 325 degrees
Combine coco powder, coconut flour, and salt, in a bowl and set aside.
Add Swerve, eggs, vanilla and mix with a hand mixer.

Mix until the volume of the mixture has TRIPLED in size. This should take about 5 minutes on high.
In a 3rd bowl, melt together butter and sugar free chocolate chips. This can be done by repeatedly microwaving for 20 seconds and mixing. 
Add egg mixture to the butter/chocolate mixture in 3 parts, folding in each time. GO SLOW!
Once the wet ingredients are all combined, begin adding the dry ingredients. Add 1/3 of the dry mixture and fold into the wet.

Repeat this process 3 times until all of the dry mixture is used.
Pour into a greased 8x8 pan.
Place into a 325 degree oven for 35 minutes.


While the base is cooking begin making the cheesecake and cookie layers.


Cheesecake Layer:

2 (8 ounce) packages cream cheese, at room temperature

1/2 cup granulated Swerve

2 large eggs

1 tablespoons almond flour

1/4 teaspoon salt

1 tsp imitation vanilla


In a large bowl, use an electric mixer or stand mixer to beat the cream cheese and Swerve until well combined and smooth.

Beat in the eggs, almond flour, and salt just until incorporated.

Pour the cheesecake batter over the brownie. If you are having a hard time spreading it put it back in the over with the cheesecake on top for 5 mins. Then pull it out and use a nonstick spatula to smooth and spread the cheesecake.

Place the pan back in the oven for 20 mins.


Cookie Crumble Top Layer(Only use half!!! You can freeze/cook the remainder as cookies later at 325 for 13 mins)

1 ¼ cup almond flour
1 tbsp ground flaxseed
1 ½ tsp baking powder
4 Tbps of shredded unsweetened coconut
1/2 tsp salt
2/3 cup Swerve
5 ½ tbsp butter, cold or room temp
½ tbsp sugar free pancake syrup
1 1/2 tsp vanilla extract
1 lg egg
½ cup sugar free Hershey's chocolate chips

In a large mixing bowl with electric hand beater or a stand mixer, cream butter and granulated sweetener until well combined.  
Add egg, maple syrup, and vanilla extract to mixing bowl and mix in until combined.
In a separate large mixing bowl combine: almond flour, ground flaxseed, baking powder, unsweetened shaved coconut and salt. Stir until combined.
Add the dry ingredients to the wet ingredients and mix in until combined.
Fold in chocolate chips.

Next take the dough and halve it(freeze or save the rest for later).

The half you use take tablespoons and flatten between your hands and place on top of the cheesecake layer.

Try and cover the cheesecake the best you can.

Place the pan back into the oven for 5 mins. Then take a spatula and smooth out the top layer.

Return to the oven for 15 mins.

Let the pan cool before wrapping and placing in the fridge for 2 hours.

Slice and enjoy!!