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Fudgy Brownie Cheesecake Bars

Name: Fudgy Brownie Cheesecake Bars
Ingredients: 150 g almond flour (blanched almonds), dry; 30 g cocoa powder, unsweetened, dry; 40 g maple syrup, as sold; 14 g melted coconut oil, as sold; 45 g almond milk, unsweetened, as sold; 10 g zero-calorie sweetener (erythritol/stevia/monk fruit); 10 g lemon juice, as sold; 40 g cocoa powder, unsweetened, dry; 40 g maple syrup, as sold; 14 g melted coconut oil, as sold; 30 g almond milk, unsweetened, as sold

215 kcal6.6 g protein17.7 g carbs16.6 g fat7 servings

Ingredients (raw weights)

150 g almond flour (blanched almonds), dry
30 g cocoa powder, unsweetened, dry
40 g maple syrup, as sold
14 g melted coconut oil, as sold
45 g almond milk, unsweetened, as sold
10 g zero-calorie sweetener (erythritol/stevia/monk fruit)
10 g lemon juice, as sold
40 g cocoa powder, unsweetened, dry
40 g maple syrup, as sold
14 g melted coconut oil, as sold
30 g almond milk, unsweetened, as sold

Steps

Mix everything together until you have a brownie batter. Press it firmly into a parchment-lined loaf pan or small baking dish and freeze for 10 mins.
I processed this in a food processor, but you can also use a hand mixer. Then spread it over the brownie base and freeze for about 45 mins.
Mix until smooth, spread it over the cheesecake layer, and refrigerate for at least 30 minutes to set.

Recipe by @shredhappens · original post. Creator states 240 kcal and 10 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 60 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 7 servings.