Coconut Pecan Cheesecake Brownies. That’s a mouthful huh? One amazing, delicious mouthful! I managed to create something that combines all my favorite things together into one amazing, decadent low carb treat! A fudgy brownie layer swirled with cheesecake studded with toasted pecans and coconut…these are a must try!
When I want something sweet, 99.9% of the time the first thing that comes to mind is something chocolate. I’m a chocolate lover from way back and I adore deep, dark chocolatey, fudgy brownies! That being said, I try not to indulge in sweet treats too much. Yes….I know they’re keto or low carb but eating sweet treats often just makes me want more so I try to limit treats to special occasions. So, when I do bake up a batch of something over the top delicious, like these Coconut Pecan Cheesecake Brownies, I package them up in snack size ziptop bags and freeze them for later!
As you know, Maddie eats low carb as well and I like having a few sweet low carb treat options around so she never feels deprived in any way! If she is feeling like something sweet, she can just grab a bag out of the freezer and enjoy! Perfect for packing in lunch boxes too!
My quest to get the Cowboy and the little one to cut down on carbs and sugar continues…and they have made great progress. It’s great having these yummy treats around for them to grab….they don’t taste sugar free or low carb and it’s a constant reminder that this lifestyle is enjoyable and delicious! I always know I have done well with a recipe when I can’t even photograph it before pieces are missing out of the pan…definitely kid approved! And a bonus…the Cowboy rated these Cheesecake Brownies as a 10!
The secret to these Coconut Pecan Cheesecake Brownies is toasting the pecans and coconut. It adds a depth of flavor you really don’t get otherwise…so don’t skip that step! It also adds amazing texture and a little crunch! This recipe is super quick and easy, which means you can have these bars in the oven in less than 15 minutes!
Looking for a great lunchbox treat that won’t put your kids in a sugar coma? This is it!
These brownies are a combination of all my favorite things! A fudgy brownie layer swirled with cheesecake studded with toasted pecans and coconut…these are a must try! Great for packing in lunchboxes or keep in the freezer for a sweet treat anytime! No one will over know they are gluten and sugar free and low carb!
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup + 2 tbsp. dutched cocoa
- 1/2 tsp. salt
- 5 eggs
- 2/3 cup unsweetened almond milk
- 3 tbsp. Pyure Organic Stevia Blend
- 1 tsp. vanilla extract
- 6 tbsp. butter, melted
- 1/3 cup sugar free chocolate chips
- 6 oz. cream cheese, softened
- 4 tbsp. butter, melted
- 3 tbsp. Lakanto Powdered Monkfruit Sweetener
- 1 egg yolk
- 1/4 tsp coconut extract
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans, toasted
- 1/4 cup unsweetened shredded coconut, toasted
Preheat oven to 325 degrees. Spray or grease a 9x9 square baking pan and line with parchment and set aside. In a large mixing bowl, combine the first 8 ingredients and mix well on medium till completely combined. Remember to scrape down the sides of the bowl. Slowly pour in melted butter and continue to mix on medium till incorporated. Stir in chocolate chips and pour brownie batter into prepared pan.
In a medium mixing bowl combine cream cheese, butter, sweetener, egg yolk and extracts, and whisk till smooth. If your cream cheese and butter are not really soft this may be easier with a handheld mixer! Mix toasted pecan and coconut into cream cheese mixture.
Spoon cream cheese mixture by the tablespoon full evenly across brownie batter. With a butter knife, cut through the mixture several times creating a marbled look.
Bake 25-30 minutes or until set and toothpick comes out clean. Do not over bake! Cool completely in pan. Cut 4 rows by 3 rows for 12 servings! Store in a covered container in the fridge or freeze!
Looking for more low carb sweet treats? Check these out!