Keto Mississippi Mud Brownies



Brownie mix

4 egg whites, room temperature

1/8 tsp Cream of tartar

1 1/4 cup  ground almond flour

1/4 cup coconut flour

2/3 cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp salt 

6 Tbsp unsalted butter

3/4 cup swerve granular

2 tsp vanilla 

3 large eggs, room temperature


Cheesecake filling

4 oz Cream cheese, room temperature

1/4 cup swerve confectioners

1/2 tsp vanilla

1 egg yolk, room temperature


Chocolate glaze

1/2 cup butter

4 Tbsp unsweetened cocoa powder

1/3 cup Swerve confectioners

3 Tbsp heavy whipping cream

1 1/2 tsp vanilla

1/2 tsp salt 


Toasted pecans

3/4 cup chopped

Toasted pecans

1. Preheat oven to 350°

2. Please pecans on rimmed cookie sheet, and toast for 5 to 7 minutes. They should be aromatic but not burned

3. Remove from oven and set aside.


Cheesecake filling

Note: Go ahead and separate your egg whites from your yolks for the brownies, and set aside one yolk for the cheesecake filling.


1. In an electric mixer or with a hand mixer, blend cream cheese until creamy.

2. Scrape sides of bowl, and add swerve confectioners, and vanilla until smooth, about five minutes.

3. Add egg yolk and mix until combined. Set aside to dollop into brownie batter.

Brownie mixture

1. Line a 9 in. pan with parchment paper and butter the paper. Mixed together flowers, cocoa, baking powder, and salt, and set áide.

2. In a stand mixer on the highest setting, beat egg whites and cream of tartar for 7 to 10 minutes until you get stiff peaks. Set aside.

3. In a sauce pan on low to medium low heat, melt better. Add swerve granular and vanilla, and stir for a few minutes.

4. Remove from heat, import into a separate mixing bowl. Quickly whisk in eggs, one at a time (this will ensure the eggs do not cook).

5. Stir in dry ingredients with a spatula until well combined.

6. Add meringue (stiff peaks) and gently mix into the batter until combined.

7. Spread smoothly in the prepared pan.

8. Dollop cream cheese filling all over the batter, and with a knife, create a design making sure not to mix too much or over blend the brownie mix and cheesecake filling. You want a pretty desige

9. Bake 17 to 19 minutes or until the edges of the pan show brownies are cooked. It is OK if the middle of the brownie looks undercooked (they will be Gooey when served).

10. Cool in pain for 30 minutes to an hour, and sprinkle toasted pecans all over top of brownies. 


Chocolate glaze

1. On low heat, in a sauce pan, combine the Butter, cocoa powder and heavy whipping cream. Heat until the butter melts.

2. Poor better mixture in an mixing bowl (it may look like the butter is separating from the heavy whipping cream and that’s OK).

3. With electric mixer or with handmixer, beat and remaining frosting ingredients and drizzle onto the brownie while it’s still warm.

4. Set aside and let cool for an hour then dive in. Ketosis

Yields - 20, Calories 200, Net Carbs 2g