Chocolate-Cream Cheese Brownie Bites

brownies collageY’all these are AMAZING! Each bite is about 2 Net Carbs so no guilt while you enjoy these yummy chocolate-cream cheese goodness!

 

The key is to NOT over bake. Also, be sure to taste the batter before baking, make sure it is sweet enough for your taste. For this recipe, I would actually use a LITTLE additional sweetener to finish off the sweetness other than stevia. Stevia is great but too much will leave a bitter Brownie Bite and that ain’t no good! πŸ™‚

Bring these to your New Years parties or put them in a pretty tin and give as a gift.

Happy New Year!


Chocolate-Cream Cheese Brownie Bites
Yields 26

1 bite: 86 Calories, 7 grams fat, 2 net carbs, 4 grams protein 

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Prep Time
5 min
Cook Time
6 min
Prep Time
5 min
Cook Time
6 min
Ingredients
Instructions
  1. Preheat oven to 325 degrees F. Using papertowel, lightly oil the inside of the mini cupcake pan with coconut oil or butter. 

    Add all ingredients to a medium bowl (except nuts) and blend until smooth. Taste for sweetness and adjust if needed. Scoop batter (using 1 tablespoon measurement) into prepared pan, using fingers to firmly press batter down. Sprinkle with nuts or additional chocolate chips.

    Bake for 6-7 minutes or just until the center starts to rise and hold shape. DO NOT overbake. Remove from oven and allow to cool for 2-3 minutes before carefully removing from pan and cooling on rack. 

Notes
  1. *If you happen to over-bake, place them in fridge for a few days in a tightly sealed container. You will not have instant gratification but this time will add some moisture back to the bites.
Satisfying Eats http://satisfyingeats.com/
 cookbook collage 3-5-14

Comments

  1. Beth says

    These look so yummy. Will have to try them this weekend.
    Thanks for the new recipe just in time for New Year’s celebrations πŸ™‚

  2. Debra Sanders says

    Welcome backπŸ€—I appreciate the addition of the alternate sugar measurement. I use Swerve instead of the powdered stevia and I always had to guesstimate on sweetness with your previous recipes.

  3. Beth Dombroski says

    So glad you are back! I have missed your yummy recipes. BUT, having been a mother and grandmother of children myself, I totally understand the need for time.
    Beth in Bellingham

  4. Sarah G says

    Yay, long time no see. πŸ™‚ Do you think you’ll be having dairy-free recipes too? I’ve been off dairy since March and it’s a little harder to find low-carb recipes without it.

    Happy New Year to you, your husband and sweet kids!

    • satisfyingeats says

      Hi Sarah, Happy New Year to you! As for dairy-free recipes, most if not all can be substituted with coconut milk. For this recipe, I would use the thick coconut milk and it should be perfect!

      • Sarah G says

        Thanks!

        Thick coconut milk, as in the canned kind?

        I guess there’s not a substitute for cream cheese when you call for that, such as cheesecake, though, right?

        • satisfyingeats says

          Correct, you could use the thick coconut milk in this recipe but for cheesecakes, you need real cream cheese or to find a non-dairy recipe.

    • Vickie says

      I made 24 because that was my pan size so I baked for the full 7 minutes. After cooling for 3 minutes, they seemed too soft to come out of the pan. Any advice?

      • satisfyingeats says

        Hi Vickie, either put them back in for a few minutes for put them in the fridge to cool. This will “harden” them up. Ovens can vary in temperature. I actually have a oven thermometer hanging in mine because of this. If I had to pick, I would cool them off enough to remove and eat. Under cooked is better here than over cooked.

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