Keto Cheesecake Brownies
These keto cheesecake brownies combine a rich, fudgy chocolate brownie base with a creamy cheesecake swirl for an easy low carb dessert that tastes every bit as satisfying as the classic version. They are simple to make, great for meal prep, and each serving has about 3 grams net carbs.
Equipment
- 8x8-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Butter knife or skewer
- Measuring cups and spoons
Ingredients
Brownie Layer
- 1 cup almond flour finely ground
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol or monk fruit sweetener
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Cheesecake Swirl
- 8 ounces cream cheese softened
- 1/4 cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1/2 teaspoon vanilla extract
Optional Add-Ins
- 1/4 cup sugar-free chocolate chips optional
- 1/2 teaspoon espresso powder optional
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt until no lumps remain.
- Add the melted butter, eggs, and vanilla extract to the dry ingredients. Stir until a thick, glossy batter forms. Fold in the sugar-free chocolate chips or espresso powder if using.
- Spread about three quarters of the brownie batter evenly into the prepared pan. Reserve the remaining batter for swirling on top.
- In a separate bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, and vanilla extract, then mix until creamy and fully combined.
- Spoon the cheesecake mixture over the brownie batter. Drop the reserved brownie batter in small dollops across the top.
- Use a butter knife or skewer to gently swirl the cheesecake mixture and brownie batter together. Do not overmix if you want distinct swirls.
- Bake for 28 to 32 minutes, or until the edges are set and the center has a slight jiggle. A toothpick inserted into the brownie portion should come out with a few moist crumbs.
- Let the brownies cool completely in the pan. Chill for at least 1 hour before slicing into 16 pieces for the cleanest texture and neatest layers.
Notes
Use room temperature cream cheese for the smoothest cheesecake swirl. For fudgier brownies, avoid overbaking and let them finish setting as they cool. These brownies store well in the refrigerator for up to 5 days and can be frozen for up to 3 months. If you want a protein boost, add 1 to 2 tablespoons of unflavored or chocolate protein powder to the brownie batter, but do not add too much or the texture may turn dry.
Nutrition Facts:
- Calories: 210
- Carbohydrates: 6 g
- Protein: 5 g
- Fat: 19 g
- Saturated Fat: 10 g
- Cholesterol: 58 mg
- Sodium: 160 mg
- Potassium: 115 mg
- Fiber: 3 g
- Sugar: 1 g
- Vitamin A: 520 IU
- Vitamin C: 0 mg
- Calcium: 42 mg
- Iron: 1 mg