Vegan Keto Cheesecake Blondies

Ingredients for vegan keto blondies recipe

• 2 tablespoons flax meal. Whisk these with six tablespoons water to make two flax eggs.
• 1 tsp vanilla extract
• 4 tablespoons lemon juice (divided, from approx 1 large lemon). You will need half of this for the almond flour batter and the rest for the cheesecake filling.
• 8 tablespoons vegan butter (melted). You can use vegetable oil but the butter adds nice flavor and helps with the firmness of the blondie.
• ¾ cup erythritol. You can tweak this down if you don't want a very sweet blondie, but I find this quantity perfect. I used an erythritol monk fruit sweetener. Any keto approved sweetener is fine here.
• 2 cups almond flour. Use finely blended or superfine almond flour here.
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 8 oz vegan cream cheese. At room temperature. Any brand is fine, but read labels if you are soy-free. The Trader Joe's brand I used this time is soy-free, gluten-free and nut-free, but some brands like Tofutti, which I often use, do have soy.
• 1 tablespoon tapioca flour. This will help firm up the blondie, a job eggs would otherwise do, so don't skip it. It doesn't add any significant amount of carbs to the recipe.
• Zest of 1 lemon. Always use organic lemons for zest.

The cream cheese will seem runny when you get it out of the oven but don't worry--your blondies just need to cool down in the refrigerator so the cream cheese can firm up.

Yes, you can add keto chocolate chips to the blondie batter to make chocolate chip blondies. Many keto chocolate chip brands are also vegan, including Lily's, which I sometimes use. White chocolate chips would be great in these but I haven't found keto white chocolate chips that are also vegan.

You absolutely can make these plain almond flour keto blondies and skip the cheesecake layer entirely.

There are six total grams of carbs and three grams of fiber in each blondie, which brings the total net carb count to just three grams.

• 2 tablespoons flax meal (whisked with six tablespoons of water to make two flax eggs)
• 1 teaspoon pure vanilla extract
• 4 tablespoons lemon juice (divided, from approx 1 large lemon)
• 8 tablespoons vegan butter (melted)
• ¾ cup erythritol (divided. I used an erythritol monk fruit sweetener)
• 2 cups almond flour (super fine)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 8 oz vegan cream cheese
• 1 tablespoon tapioca flour
• Zest of 1 lemon

• Preheat the oven to 350 degrees. In a large bowl whisk together the flax eggs, vanilla extract, 2 tablespoons of lemon juice, melted vegan butter and ½ cup of the keto sweetener.
• Stir in the almond flour, baking powder and baking soda. Make sure you sift the baking soda if it has lumps. Mix until there are no dry streaks of almond flour and everything is well combined. This batter will be quite thick but spreadable.
• In a smaller bowl whisk the room temperature cream cheese with the remaining sweetener, tapioca flour, lemon zest and remaining 2 tablespoons of lemon juice until very smooth. A hand mixer, if you have one, is convenient for this step but a whisk will work just fine.
• Prepare an 8 by 8 inch baking dish by lining it with parchment paper. The parchment paper should be 8 inches wide but at least 14 inches long so it creates overhang "handles" to lift the blondies out of the pan once they are baked. Spread half the blondie batter in the bottom of the baking dish using an offset spatula or knife.
• Layer on the cream cheese mixture on top of this, again using the offest spatula or knife to ensure you get an even layer.
• Finally layer on the remaining blondie batter and smooth evenly.
• Bake in the preheated oven for 35 minutes. Some of the cream cheese will bubble over the sides, but that's okay. I think it gives the blondies an interesting look and makes them more delicious.
• Let the blondies cool on a rack for an hour. Then refrigerate for at least four hours so they become completely firm. Lift the blondies out of the pan and on a chopping board using the parchment paper handles.
• If some of the cream cheese is sticking to the parchment just use a knife to cut it out for a cleaner look. Cut the refrigerated blondies into squares and enjoy!

• The cream cheese will seem runny when you get it out of the oven but don't worry--your blondies just need to cool down in the refrigerator so the cream cheese can firm up.
• Yes, you can add keto chocolate chips to these blondies. Many keto chocolate chip brands are also vegan, including Lily's, which I sometimes use. White chocolate chips would be great in these but I haven't found keto white chocolate chips that are also vegan.
• You can make these plain almond flour keto blondies and skip the cheesecake layer entirely.

• Refrigerate: The cream cheese layer will be a little softer at room temperature so for firm blondies keep them refrigerated. They taste amazing out of the fridge! They will keep for about a week.
• Freeze: Separate the blondies with parchment paper or flash freeze them and then freeze in a freezer-safe container for three months.