Cream Cheese Chocolate Chip Brownie Cake
THM S, low carb, sugar free, gluten/nut free
Serves: 9
Cream Cheese Mixture
  1. Whisk the dry ingredients.
  2. Add the water and eggs and mix.
  3. Spread the batter into a greased 8"x8" pan.
  4. Beat the cream cheese, Super Sweet Blend, and vanilla together until smooth. Dollop the mixture onto the cake in 9 blobs, in the center of what will become each piece.
  5. Top with a sprinkling of sugar-free chocolate chips. (Or chopped 85% dark chocolate for a more economical version.)
  6. Bake at 350* for 40 minutes or until a toothpick comes out cleanly and the cake appears to be done all the way through.
  7. You can let it sit for a little to solidify before eating it warm, but I prefer the texture cold after refrigeration.
-If you don't have my baking mix mixed up and don't want to make any, you can try using THM Baking Blend in its place but you might need an extra tablespoon or two since it doesn't soak up as much liquid as my baking mix does.
-Different brands of glucomannan can vary in strength, so if you notice an odd texture in the cake, try decreasing the amount a bit. I use Konjac Foods brand, which you can find from Netrition or Amazon. If you don't have glucomannan, you should be able to use xanthan gum in the same amount.
Recipe by Briana Thomas at