Keto Cheesecake Brownies Recipe

If you’re a chocolate lover and a cheesecake fan, trust me—you’re about to fall in love! These Keto Cheesecake Brownies are the perfect mix of rich, fudgy brownies and creamy, tangy cheesecake—all without the sugar. They’re low-carb, gluten-free, and completely indulgent. Seriously, one bite, and you won’t believe they’re keto-friendly!

Why You’ll Keto Cheesecake Brownies

• The Ultimate Dessert Mashup – Fudgy brownies + creamy cheesecake = pure bliss!
• Low-Carb & Sugar-Free – All the indulgence, none of the guilt.
• Super Easy to Make – No fancy steps, just simple, delicious baking.
• Customizable – Want extra chocolate? Swirl in some sugar-free chocolate chips!

Ingredients For Keto Cheesecake Brownies

For the Brownie Layer:

• Almond Flour – A low-carb alternative that keeps the brownies soft and tender.
• Unsweetened Cocoa Powder – Gives that deep, rich chocolate flavor.
• Granulated Keto Sweetener – Erythritol or monk fruit works best for a sugar-free treat.
• Butter – Adds moisture and richness to the brownies.
• Eggs – Helps bind the batter and create that fudgy texture.
• Vanilla Extract – Enhances the chocolatey goodness.
• Salt – Just a pinch to balance the sweetness.

For the Cheesecake Layer:

• Cream Cheese – The creamy, tangy star of the show!
• Egg – Helps the cheesecake set perfectly.
• Granulated Keto Sweetener – Keeps it sweet without the sugar spike.
• Vanilla Extract – Adds a lovely hint of warmth to the cheesecake.

Find the full ingredient list with exact measurements in the recipe card below!

How to Make Keto Cheesecake Brownies

Step 1: Prep the Oven

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easier to lift the brownies out of the pan once they’re baked and cooled.

📌 Tip: Grease the parchment paper lightly with butter or non-stick spray to prevent sticking.

Step 2: Make the Brownie Batter

In a microwave-safe bowl, melt the butter in 15-second intervals, stirring between each, until fully melted. Let it cool slightly before using to avoid scrambling the eggs.

In a mixing bowl, whisk together:

• Almond flour – Ensures the brownies stay soft and slightly cakey.
• Unsweetened cocoa powder – For that deep, rich chocolate flavor.
• Keto sweetener – Erythritol, monk fruit, or allulose works best.
• Eggs – Helps bind the batter and create a fudgy texture.
• Vanilla extract – Enhances the chocolatey goodness.
• Salt – Balances the sweetness and intensifies the flavors.

Mix until smooth and thick but pourable. Reserve a few tablespoons of the batter for swirling later. Pour the rest into the prepared baking pan and spread evenly.

📌 Tip: If the batter is too thick, add 1-2 tablespoons of warm water to loosen it slightly.

Step 3: Make the Cheesecake Layer

In another mixing bowl, beat together:

• Softened cream cheese – It should be at room temperature for a smooth, lump-free texture.
• Egg – Helps the cheesecake set properly.
• Keto sweetener – Adds just the right amount of sweetness.
• Vanilla extract – Enhances the creamy, tangy cheesecake flavor.

Use a hand mixer or whisk to blend until smooth and creamy. The mixture should be pourable but thick.

📌 Tip: If your cream cheese isn’t soft enough, microwave it for 10 seconds before mixing.

Step 4: Swirl the Layers

Take the reserved brownie batter, dollop small spoonfuls over the cheesecake layer, then use a butter knife or skewer to gently swirl the two layers together.

📌 Tip: Don’t over-swirl! Just a few gentle swirls will create that beautiful marbled effect.

Step 5: Bake

Place the pan in the preheated oven and bake for 25-30 minutes. The brownies are done when:

• The edges are set and slightly pulling away from the pan.
• The center still has a slight jiggle—this is normal! It will firm up as it cools.

📌 Tip: If the cheesecake layer is browning too quickly, cover the pan loosely with foil during the last 5 minutes of baking.

Step 6: Cool & Chill

Remove the brownies from the oven and let them cool completely in the pan. Once cooled, refrigerate for at least 2 hours to allow the cheesecake layer to firm up.

For clean slices, use a sharp knife and wipe it clean between cuts.

📌 Tip: Chilling overnight makes the flavors even better and the texture extra fudgy!

Pro Tips for Making Keto Cheesecake Brownies

• Use Room Temperature Ingredients – Cold ingredients can create a lumpy batter. Let your cream cheese, eggs, and butter sit out for about 30 minutes before mixing. This helps both layers blend smoothly and evenly.
• Don’t Overbake! – The brownies should look set on the edges but still have a slight jiggle in the center when you take them out of the oven. They will firm up as they cool and become the perfect fudgy texture. Overbaking will make them dry.
• For Extra Fudgy Brownies – If you love gooey, melt-in-your-mouth brownies, try slightly underbaking them by 1-2 minutes and chilling them in the fridge overnight. This enhances the rich, dense texture.
• Want a More Intense Chocolate Flavor? – Use Dutch-processed cocoa powder instead of regular cocoa powder. It has a smoother, deeper chocolate taste and gives the brownies a richer color.
• Swirling Technique – For beautiful marbled cheesecake swirls, use a butter knife or skewer to lightly mix the two batters. Don’t overdo it—a few gentle swirls are enough to create that signature cheesecake-brownie look.
• Use the Right Pan – A metal baking pan is best because it conducts heat more evenly, resulting in perfectly baked brownies. If using a glass or ceramic pan, your brownies may need a few extra minutes in the oven.

How to Serve Keto Cheesecake Brownies

These decadent, fudgy brownies are already a showstopper, but here are some fun ways to level up your dessert game:

• With a Dollop of Whipped Cream – Light, airy, and the perfect finishing touch. Bonus points if it’s sugar-free!
• Drizzled with Sugar-Free Chocolate Syrup – Because extra chocolate is never a bad idea.
• With Fresh Berries – The sweet-tart flavor of strawberries, raspberries, or blackberries pairs beautifully with the rich chocolate and creamy cheesecake.
• Paired with a Cup of Coffee – A steaming cup of black coffee or espresso cuts through the richness and balances the flavors. Perfect for an afternoon treat!
• With a Scoop of Keto Ice Cream – Want to go all out? Serve these brownies with vanilla or chocolate keto ice cream for an over-the-top indulgence.

Make Ahead and Storage

Keto Cheesecake Brownies: Storing Leftovers

• Store brownies in an airtight container in the fridge for up to 5 days.
• For the best texture and flavor, let them sit at room temperature for 5-10 minutes before eating.

Keto Cheesecake Brownies: Freezing

• Want to save some for later? These brownies freeze beautifully!
• How to freeze: Wrap each brownie individually in plastic wrap, then place them in a ziplock bag or airtight container.
• How long do they last? Up to 3 months in the freezer.

Keto Cheesecake Brownies: Reheating

• Best served cold – The cheesecake layer tastes amazing straight from the fridge!
• Want them warm? Microwave for 10 seconds to slightly soften them. Be careful not to overheat, or the cheesecake can get rubbery.

Keto Cheesecake Brownies

---

• Author: Janah Dalil
• Total Time: 2 hours 45 minutes (including cooling and chilling time)
• Yield: 16 servings
• Diet: Gluten Free

Pin Recipe

Pin Recipe

Description

Indulge in the perfect fusion of rich, fudgy brownies and creamy, tangy cheesecake with these Keto Cheesecake Brownies. This low-carb, gluten-free dessert offers a decadent treat without the guilt, making it an ideal choice for those following a ketogenic lifestyle.

---

Ingredients

For the Brownie Layer:

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 2/3 cup granulated keto sweetener (such as erythritol or monk fruit)
• 1/2 cup unsalted butter, melted
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• 1 large egg, at room temperature
• 1/4 cup granulated keto sweetener
• 1 teaspoon vanilla extract

---

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with butter or non-stick spray to prevent sticking.

2. Prepare the Brownie Batter
   In a microwave-safe bowl, melt the butter in 15-second intervals, stirring between each, until fully melted. Let it cool slightly. In a separate mixing bowl, whisk together the almond flour, unsweetened cocoa powder, granulated keto sweetener, and salt. Add the melted butter, eggs, and vanilla extract to the dry ingredients, mixing until smooth and thick but pourable. Reserve 2 tablespoons of the batter for swirling, then pour the rest into the prepared baking pan, spreading it evenly.

3. Prepare the Cheesecake Layer
   In another mixing bowl, beat the softened cream cheese until smooth. Add the granulated keto sweetener, egg, and vanilla extract, mixing until creamy and well combined.

4. Combine and Swirl Layers
   Pour the cheesecake mixture evenly over the brownie batter in the pan. Dollop small spoonfuls of the reserved brownie batter over the cheesecake layer. Using a butter knife or skewer, gently swirl the two layers together to create a marbled effect. Avoid over-swirling to maintain distinct layers.

5. Bake
   Bake in the preheated oven for 25-30 minutes, or until the edges are set and slightly pulling away from the pan, and the center has a slight jiggle. If the cheesecake layer begins to brown too quickly, cover the pan loosely with foil during the last 5 minutes of baking.

6. Cool and Chill
   Remove the brownies from the oven and let them cool completely in the pan. Once cooled, refrigerate for at least 2 hours to allow the cheesecake layer to firm up. For cleaner slices, use a sharp knife and wipe it clean between cuts.

Notes

• Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
• Avoid Overbaking: The center should have a slight jiggle when removed from the oven; it will set as it cools. Overbaking can result in dry brownies.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual brownies in plastic wrap and freeze for up to 3 months.

• Prep Time: 15-20 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 236
• Sugar: 1.4g
• Sodium: 150mg
• Fat: 23.1g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 3g
• Protein: 5.5g
• Cholesterol: 75mg

Keywords: keto cheesecake brownies, low-carb dessert, gluten-free brownies, sugar-free cheesecake, keto baking

Want More Delicious Recipes?

Check out these other easy dessert recipes:

➡️Keto Cheesecake Brownies
➡️Keto Brownies
➡️Keto Cheesecake Cupcakes

FAQs About Keto Cheesecake Brownies

Can I use coconut flour instead of almond flour?

No, coconut flour absorbs too much moisture and would make the brownies dry. Stick to almond flour for the best texture.

What’s the best keto sweetener for this recipe?

Erythritol, monk fruit, or allulose work best. Avoid liquid sweeteners as they can change the texture.

How do I get perfect cheesecake swirls?

Use a butter knife or toothpick to gently swirl the brownie and cheesecake layers together. Don’t overmix—just a few swirls will do!

Can I add mix-ins to the brownie batter?

Absolutely! Stir in sugar-free chocolate chips or chopped nuts for extra texture.