Brownie ingredients:
1 stick butter (0)
1 1/2 c Splenda (36)
5 eggs (3)
1/2 tsp vanilla flavoring or extract
1/2 c cream (3.3)
2 c almond flour (34)
2 T Droste cocoa (4)
Cream Cheese Topping:
16 oz. cream cheese, softened (14)
2 eggs (1.2)
1/2 c Splenda (12)
1/2 tsp vanilla flavoring or extract
Combine brownie ingredients and spread in 9 x 13 pan.
For topping, mix eggs, Splenda and vanilla. Gradually add cream cheese until smooth. Spread or spoon on top of brownie mixture. Bake at 350 for 30 minutes.
The last time I made this I added a scoop (maybe 1/4 cup) of vanilla protein powder to the base. That turned out great too. But if you really need a chocolate fix, you might want to double the amount of chocolate and count the carbs because as written it is a milk chocolate rather than dark chocolate taste. I'm not sure how many carbs the vanilla would add, but the rest of the recipe is 107.5 carbs. I don't recall if that was including or not including fiber. But if you cut them into 20 bars, it would be about 5.5 per brownie. Keep them in the refrigerator and warm them up in the microwave. Finally, get out the cream whipper and add a little decadence.
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