Keto Cream Cheese Brownies recipe made with a fudgy brownie base and topped with a healthy dairy free frosting! These keto cheesecake brownies are made in one bowl, and a delicious low carb dessert- Vegan option included!
Prepare the brownies as directed. Let cool completely.
Soak your cashews in a bowl of warm water, for at least 30 minutes. Drain and set aside.
In a high-speed blender or food processor, add all your ingredients, except for your milk, and blend until thick and creamy. Taste the frosting and if it is not sweet enough, add a dash more syrup. If the batter is too thick (or if you'd like a thinner frosting) add milk, one tablespoon at a time.
Transfer to a container and refrigerate for an hour, to thicken.
Once thick, frost your brownies and re-refrigerate for an hour before slicing.
* You may not need this- Only if your frosting is too thick. Keto cream cheese brownies should be stored in the fridge in a sealed container, for up to 2 weeks. Brownies are freezer friendly and can be stored in the freezer for up to 6 months.