In case you’ve been living under a rock and didn’t know, last weekend there was a hurricane on the east coast. I was fortunate enough that I didn’t suffer any negative effects from the storm – except, perhaps, the 5 pounds I must have gained after stuffing my face nonstop for four days. Seriously, I ate SO MUCH. It’s not like I had anything else to do.
On Tuesday morning I decided that I needed to get myself back into diet mode, which meant that I needed to do a little sugar-free baking so that I’d have healthy snacks available for the rest of the week. After making three batches of my favorite sugar-free cookies, Coconut Meringues (omg I just realized I haven’t posted the recipe for that yet!), I decided to try something a bit more complicated. Since I had two packages of cream cheese in my fridge that expire on November 3rd, I knew that whatever I made would have to have cream cheese in it.
At first I wanted to make something with the remaining pumpkin puree that I had in my fridge, which was leftover from when I attempted to make Pumpkin Meringues…which was before I went to Europe…which was over three weeks ago…so yeah, after spending a good half hour googling “pumpkin cream cheese truvia,” I realized that I should probably check to make sure the pumpkin was still good.
It wasn’t. Whomp whomp.
But during the course of that google search I DID happen to stumble on a recipe for cream cheese brownies. It wasn’t really the recipe that caught my eye as much as it was the pictures – mouth watering.
I modified the recipes I found HERE and HERE. After a bit of tweaking to make a recipe that is not only diet-friendly but also uses Truvia and Cocoa Powder (which is what I had in my kitchen), this is what I came up with. I always get a little nervous when it comes to cooking with Truvia, because I’m afraid of the aftertaste that comes with using too much, but I brought these brownies to work and my non-dieting friends thought they were amazing. In fact, Di said she thinks it’s the best dessert I’ve made so far.
Sugar-free, gluten free cream cheese brownies
For the brownies:
- 3/4 cup Coconut oil (melted)
- 3 Eggs (and 1 egg white – see instruction #4)
- 1/2 tsp Vanilla extract
- 1 cup Almond flour
- 1/2 cup Unsweetened cocoa powder
- 1/4 cup Truvia
- 1/4 tsp baking powder
- 1/4 tsp Sea salt
For the cream cheese part:
- 8 oz of cream cheese (one pack)
- 2 Tbs Truvia
- 1 egg yolk
- 1/2 tsp vanilla extract
1.Preheat the oven to 350. Line an 8×8 pan with aluminum foil and butter the foil. (I saw this instruction in one of the recipes I read. It made transferring the brownies to the cooling rack wayyy easier.)
2. Mix the wet ingredients in a bowl. (Note: I melted my coconut oil and then almost immediately poured it in with the eggs. This caused the eggs to cook a little bit, which you can see in the photo below. It didn’t affect the taste or anything, but that was probably a rookie cooking mistake.)
3. Add the dry ingredients and mix really well, then set aside.
4. In another mixing bowl, mix the ingredients for the cream cheese filling (I took the egg white that was left over from this and added it to the brownie mixture).
5. Add half the brownie batter to the pan, then a layer of the cream cheese mixture (next time I’ll make a thinner layer that is more evenly spread out), and then repeat until everything is in the pan.
That’s it! Just pop it in the oven for about 40 minutes (I say “about” because I did 45 minutes and they were a bit overcooked. Maybe start checking at 35 minutes just to be safe).
instead of truvia, could you use agave ? i’m excited to try t his!
Funny you should ask that, because last night I tried to use Truvia instead of agave in this cupcake recipe, and the cupcakes came out horrible!
If you want to use agave, I know that you also need to reduce the amount of ‘liquid’ in the recipe. But I honestly have no idea if you should use one less egg or just reduce the amount of coconut oil. Let me know what you decide and how they turn out!
oh thanks for letting me know! I can start eating dairy on Wed, so i’m going to make these as a valentines gift to myself! i don’t know if i want to experiement just yet, so maybe ill avoid the agave for now. I have Kresdia (which is the baking formulation of Stevia) would that work?
I’m fairly certain that it would – but like I said to Amy below, just add a little bit at a time.
Also, if I remember correctly, these brownies weren’t all that sweet – but they still tasted delicious.
If I use stevia is it the same measurement?
Honestly I can’t say. I’ve tried many types of stevia and they all taste a little different, have different aftertastes, etc. I would start by adding just a little bit and keep tasting it – which is what I do whenever I cook with stevia anyway.
Can EVOO be used to replace the coconut oil?
Could I use tapioca flour instead of almond flour?
I’ve never used it so I can’t say for certain, but after googling it, it seems that it can be used as a substitute.
This REALLY sucks because on your main page, it says this is for phase 2. However, on phase 2 you cannot have coconut oil, eggs, almond flour, or cream cheese disappointing
I just looked back on your page and realized what went wrong. You have the phases off. The first phase is gorging, and it seems like you have the very low calorie part listed as phase 1. Although, that is technically phase 2.
Yeah I think it depends on the source. I’m pretty sure the drops I got called the low-calorie phase “Phase 1,” the maintenance phase “Phase 2,” etc. But I have a vague recollection of reading Kevin Trudeau’s book and he called the gorging phase Phase 1, like you do.
Regardless, I will go update that page so it at says “Low calorie,” “Maintenance,” etc. I know how it feels to get all excited about a recipe only to find out you can’t have it yet, and I definitely don’t want to contribute to that!