These Irish cream infused boozy chocolate cheesecake cupcakes are delicious brownies with a low carb creamy chocolate cheesecake inside.
St. Patrick's day is a time to make traditional Irish recipes and to celebrate Ireland, Saint Patrick, and delights. There's nothing better than mixing booze and baking, and it's for that reason we think you'll really love these brownie bites infused with a white chocolate liquor cheesecake.
If you want to truly celebrate Irish-inspired baking, you can addketo Irish cream liqueur to make it boozy and better. The end result is a premium Irish whiskey infused filling that mixes with the chocolate to create a dessert a bartender would be jealous of!
1/4 cup sugar free dark chocolate chips or sugar free milk chocolate chips, melted
Sugar-free Vanilla Whipped Cream
1 cup heavy cream
1/2 cup sugar free honey
2 tsp vanilla extract
Directions
Preheat oven to 350°F. Spray a 12 cup muffin pan with cooking spray and set aside.
Make keto brownies according to the directions on the package or follow the recipe on our website for keto brownies. Bake them in the muff pan.
Scoop brownie batter into the cavities of a muffin pan. Bake at 350°F. for 20-25 minutes or until set.
Remove from oven and run a knife around the edges. Using the bottom of a shot glass or a spoon, press down the center of the cupcake brownie to make a cavity. Remove each brownie from the cupcake pan and let cool.
Meanwhile, add heavy cream and vanilla extract to a large bowl. Beat with an electric mixer at low speed until it becomes foamy. Pour in sugar free honey to sweeten. Continue to beat, increasing the speed, until stiff peaks form. Set aside.
In a large bowl, add cream cheese, Irish cream coffee syrup and melted chocolate. Mix until combined.
Fold in 1 cup of sugar free vanilla whipped cream. Scoop cheesecake cream into the cavity of each brownie cup.
