These Keto Cheesecake Brownies are the most delicious invention ever. Make low-carb brownies that are insanely chocolatey, rich, fudgy, and perfectly paired with a creamy cheesecake filling. At only 1.5g carbs per serving, I think we have a pretty good deal!
The star of this blog, the recipe you’ve all loved and made the most, is our Keto Brownies – and it’s clear why! They’re not only easy to whip up but also incredibly delicious, quickly becoming your go-to keto dessert. Inspired by your love for these brownies, I knew I had to create another scrumptious keto treat that you’re bound to adore.
- Keto Cheesecake Brownies Video Recipe
- Reasons You’ll Love this Keto Cheesecake Brownies Recipe
- Ingredients for Keto Cheesecake Brownies
- How to Make Keto Cheesecake Brownies
- Tips for Making Perfect Low Carb Cheesecake Brownies
- What Pan To Use for Keto Brownies?
- How to Store Cheesecake Keto Brownies
- Looking for More Keto Desserts? Try these:
- Keto Cheesecake Brownies
So, how about we take those fudgy, rich brownies and add a little twist? Enter Keto Cheesecake Brownies, a decadent delight that’s practically calling out to you. Imagine the perfect blend of a moist, chocolatey brownie base with a creamy cheesecake layer on top. It’s the kind of dessert that makes you look forward to treat time. I’m excited for you to try them and fall in love all over again!
Let’s be honest! Who can resist brownies with a thick, sweet but tangy cheesecake layer? It’s your best option when craving sweets on a ketogenic diet.
Keto Cheesecake Brownies Video Recipe
Watch this quick video to see exactly how to make these delicious keto cheesecake brownies!
Reasons You’ll Love this Keto Cheesecake Brownies Recipe
- Super fudgy, rich, and ultra-creamy.
- Easy to make with just a few ingredients.
- The perfect cure for a sweet tooth.
- Only 3g carbs per serving.
- Naturally gluten-free and grain-free!
Ingredients for Keto Cheesecake Brownies
To make these cream cheese keto brownies, you’ll need just a few ingredients that are super common and easy to find. Just gather all the ingredients and enjoy a decadent low carb brownie recipe.
- Almond Flour: Choose superfine, blanched almond flour for a smooth texture. Almond meal is too coarse and won’t give the same results.
- Eggs: Use large eggs at room temperature to minimize any eggy taste.
- Unsalted Butter: Opt for high-quality butter to enhance the richness of your brownies.
- Dark Chocolate: Go for unsweetened chocolate to control the sweetness and carb count.
- Cocoa Powder: Dutch-processed cocoa powder is recommended for its smooth flavor. Remember to sift it to remove any lumps.
- Powdered Sweetener: Powdered versions of monk fruit sweetener, allulose, or erythritol blend seamlessly, improving taste and texture.
- Vanilla Extract: This enhances the chocolate flavor. For an extra boost, consider adding a teaspoon of instant coffee.
- Baking Powder: This is the secret to making your low-carb brownies super fluffy.
- Cream Cheese: Full-fat cream cheese adds luxurious creaminess to the cheesecake layer. Ensure it’s softened for easy mixing into the batter.
How to Make Keto Cheesecake Brownies
These low carb keto Cheesecake Brownies are super easy to make from scratch. You’ll need to make a fudgy keto brownies layer and a batch of our delicious cheesecake layer.
Make the cheesecake layer
In a large bowl combine the cream cheese, sweetener, egg, and vanilla extract until the mixture is smooth. It’s best to use room temperature ingredients and an electric mixer to be sure your cheesecake is perfectly smooth.
Brownies Layer
The keto brownies layer needs a little bit more work, but it’s definitely worth it.
Start by sifting the dry ingredients to remove any clumps the almond flour and sweetener might have.
Combine it with the beaten eggs, melted chocolate, and butter until it looks smooth and delicious.
Tips for Making Perfect Low Carb Cheesecake Brownies
- Make sure you DON’T OVERBAKE the keto cheesecake brownies. This is one of the most important steps to follow if you don’t want to end up with a dry and gritty dessert. That’s the secret to perfectly rich and fudgy cheesecake brownies.
- Use Powdered Erythritol for the best results. Xylitol is also a great keto sweetener, but you’ll need to reduce the baking time by at least 5 minutes.
- Use eggs at room temperature to achieve a nice batter that’s not too thick.
- Stir a few sugar-free chocolate chips into the brownie batter for an even more chocolatey dessert.
What Pan To Use for Keto Brownies?
These brownies work best in an 8×8 inch baking pan, but a 9×9 inch pan works well too. I’ve found that a 7×11 pan makes them way thinner than I want them to be.
How to Store Cheesecake Keto Brownies
- Fridge– Leftover keto cheesecake brownies can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezer– To freeze, individually wrap cheesecake keto brownies and store them in the freezer for up to 3 months. When ready to serve, defrost at room temperature and then reheat for a few seconds in the microwave.
Looking for More Keto Desserts? Try these:
- No-Bake Keto Chocolate Cheesecake
- Keto Brownies with Coconut Flour – Fudgy & Delicious
- Avocado Brownies Recipe
- Flourless Almond Butter Double Chocolate Chip Cookies
- Keto Red Velvet Cheesecake Brownies
Keto Cheesecake Brownies
Description
Ingredients
Keto Brownie Layer
- 1/2 cup almond flour blanched, superfine
- 3 eggs at room temperature
- 10 tbsp unsalted butter softened
- 1/4 cup cocoa powder
- 3 oz dark chocolate
- 3/4 cup sweetener powdered
- 1/2 tsp baking powder
Cheesecake Layer
- 8 oz cream cheese room temperature
- ¼ cup powdered sweetener
- 1 large egg room temperature
- 1 tsp vanilla extract
Instructions
Make the Keto Brownie Layer
- Preheat the oven to 350°F/ 175°C and line an 8×8 inch baking pan with parchment paper.
- Sift all the dry ingredients before using. This step will make any low carb recipe less grainy and gritty.
- Add in a medium bowl the butter and dark chocolate. Microwave for about 30 seconds or until completely melted.
- Add the almond flour, cocoa powder, erythritol, baking powder, and stir to combine.
- In a large mixing bowl, crack the eggs and beat with an electric mixer for about 60 seconds. Pour in the butter and chocolate mixture and continue mixing for another minute.
- Incorporate the dry ingredients with the wet ones until you get a creamy keto brownie butter that’s not very thick.
- Transfer the brownie batter to the prepared pan and set aside.
Make the Keto Cheesecake Layer
- Add the cream cheese and powdered erythritol to a clean bowl and cream with an electric mixer until fluffy and smooth. Add the egg and vanilla extract and mix until well incorporated.
- Add the cheesecake cream over the brownie mixture in 6 dollops and swirl using a knife or a toothpick.
- Bake for 25-30 minutes, or until the center is set but still jiggly. Keep an eye on the keto brownies cheesecake from the minute 15 as not ovens are the same. Let it cool down completely on a cooling rack.
- Cut into 16 squares and serve.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Is it powdered or granulated Erythritol in the Keto brownie cheesecake recipe?
I used powdered sweetener, but granulated works well too.
How do you store these & can you make a day ahead?
You can definitely make these cheesecake brownies ahead and keep them refrigerated for up to 3 days. And then bring them to room temperature before serving. Hope this helps.
Can I substitute coconut sugar for the Erythritol? I can’t find it anywhere local
You can use brown sugar, but this won’t be a keto-friendly recipe, more like gluten-free brownies.
¼ what of powdered sweetener? 1/4 cup? Please specify
You can use your favorite brand such as Erythritol, Monk Fruit, or Allulose.
I made your Keto Brownies with Cream Cheese frosting and, Seriously the BEST keto dessert I’ve ever had!!!
Just tried this recipe and it came out absolutely delicious. Thanks for these great recipes.