Keto cheesecake brownies are a rich, low-carb dessert that combines fudgy chocolate brownie layers with a creamy cheesecake swirl—without the sugar or flour. Here’s a reliable version you can make at home.
🍫 Keto Cheesecake Brownies
Ingredients
Brownie layer:
- 1/2 cup (115g) butter, melted
- 2/3 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup erythritol or monk fruit sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
Cheesecake layer:
- 225g (8 oz) cream cheese, softened
- 1 egg
- 1/4 cup sweetener (erythritol/monk fruit)
- 1 tsp vanilla extract
👩🍳 Instructions
1. Prepare oven
Preheat to 175°C (350°F). Line an 8×8 inch baking pan with parchment paper.
2. Make brownie batter
In a bowl, mix melted butter, eggs, and vanilla.
Add almond flour, cocoa powder, sweetener, salt, and baking powder.
Stir until smooth and thick.
Pour most of the batter into the pan (save a few spoonfuls for swirling).
3. Make cheesecake layer
Beat cream cheese until smooth.
Add egg, sweetener, and vanilla. Mix until creamy.
4. Assemble
Pour cheesecake mixture over brownie layer.
Drop spoonfuls of remaining brownie batter on top.
Use a knife to swirl for a marbled effect.
5. Bake
Bake for 25–30 minutes, or until center is just set.
6. Cool & slice
Let cool completely, then refrigerate for at least 2 hours for best texture.
🧠 Tips for best results
- Don’t overbake—keto brownies firm up as they cool.
- Use powdered sweetener for a smoother cheesecake layer.
- Store in fridge for up to 5 days or freeze for longer storage.
If you want, I can also give you:
- a fudgier version
- a nut-free version
- or a 1-bowl quick keto brownie recipe
