Keto Cheesecake Brownies (Fudgy, Easy)

Name: Fudgy Keto Cheesecake Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup almond flour (100g); 2/3 cup cocoa powder (60g, unsweetened); 1 tsp baking powder; 1/2 tsp salt; 3/4 cup powdered sweetener (120g); 3 eggs (medium***, beaten, room temperature); 1/2 cup butter or coconut oil (114g, melted ); 1/4 cup sugar free chocolate chips (45g, or dark chocolate chunks 85% cocoa solids minimum); 2 tbsp unsweetened almond milk; 1 cup cream cheese or mascarpone (225g, room temperature); 1 egg (room temperature); 1/4 cup powdered sweetener (40g); 3/4 tsp vanilla extract

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The ultimate fudgy keto cheesecake brownies! Layers of brownie and creamy cheesecake, swirled together to create one mighty fine sugar free dessert. Ready in 40 minutes and only 2.8g net carbs per square.

Brownie squares on parchment paper, one with a piece broken off.

This keto cheesecake brownie recipe is the solution for those days when you can't decide between cheesecake or brownies. It is two low carb desserts rolled into one!

You won't believe how easy it is to create the pretty marble effect. And your guests won't believe this is a low carb brownie recipe - it's so fudgy, rich and mouthwateringly delicious.

I make this recipe often when I have friends over. It definitely has that wow effect!

For more keto brownie recipes with a swirl, check out these keto peanut butter brownies and my coconut flour brownies.

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🌟 Why You'll Love This Recipe
Ingredients
Instructions
Variations
Recipe FAQ
Serve With
Storage
Related Recipes
Recipe

🌟 Why You'll Love This Recipe

Complementing textures. The brownies are heavenly fudgy, while the cheesecake swirl is super creamy.
Big on flavor. I love my chocolate desserts and in this recipe, I have gone big on deep, dark chocolate flavor. The cream cheese layer is adding a lovely fresh note that balances the brownie.
Naturally gluten-free and only 2.8g of net carbs per square.

Ingredients

Here are the ingredients you'll need:

Almond flour - I'm using ground almonds. This is the same as regular almond flour. For super-fine almond flour, use 2 tablespoons less because it is more absorbent.
Unsweetened cocoa powder
Baking powder
Salt - enhances the flavor.
Powdered sweetener - I used an erythritol monk fruit sweetener blend. You can also use allulose, blends such as Swerve or xylitol.
Eggs - should be size medium, beaten and room temperature
Butter - melted, then cooled
Sugar-free chocolate chips - Optional. Lily's or ChocZero are popular brands. Or use chopped dark chocolate, minimum 90% cocoa solids.
Unsweetened almond milk
Cream cheese - or mascarpone
Vanilla extract - to flavor the cheesecake batter

See the recipe card for full information on ingredients and quantities.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

Let's make cream cheese keto brownies! Here are the basic steps.

Step 1

Brownie batter. Stir together the dry ingredients in a large mixing bowl using a spatula or a fork.

Step 2

Add the wet ingredients and stir until you have a smooth batter. Last, add the chocolate chips and mix.

Step 3

Cheesecake layer. Place the cream cheese, sweetener, egg and vanilla into a mixing bowl and blend with an electric mixer until combined.

Step 4

Assembly. Add dollops of brownie mixture to a baking tin lined with parchment paper. Spoon the cheesecake batter into the gaps and gently shake the baking pan to self-level.

Step 5

Use a toothpick to swirl the batters together. Bake in the oven for about until the edges are cooked but the centre is still a little jiggly. Make sure the cheesecake batter does not brown.

Top Tips

Room temperature ingredients. I recommend to have all the ingredients at room temperature. This will keep the batters soft and easier to work with. It also prevent the cheesecake mixture from splitting.

Don’t over-swirl. Too much swirling of the batters won’t end up in a pretty swirly top, but more in a paler all-in-one-brown mix.

Slightly under-bake. Low carb brownies firm up as they cool so don’t be tempted to over-bake them. It's absolutely fine if a knife inserted comes out still sticky with brownie batter. The brownies should be cooked around the edges and just set on the top in the middle, with the centre jiggly.

Cheesecake brownie squares on parchment paper.

Variations

A reader has told me that you can also make the cheesecake layer without the egg.

Option to add a handful of chopped pecans or walnuts to the brownie batter.

Recipe FAQ

How do I make these nut-free?

Swap sunflower seed flour for the almond flour. Or use the recipe for my coconut flour brownies instead.

Can you make them ahead?

Yes. It's actually better if you make keto brownies ahead because this gives them time to firm up. They are very soft when hot and firm up as they cool. Don't slice them until fully cooled.

Can I make a keto brownie cheesecake with this recipe?

Yes. To make a brownie cheesecake, spread the brownie batter into the bottom of the pan and up the sides to make a base. Add the cheesecake filling on top.

Can I make them without the cream cheese swirl?

Yes. Simply double the brownie batter amounts.

Serve With

I normally serve the brownies without toppings. However, you could add the following:

A scoop of sugar free ice cream
chocolate sauce - melt 90% dark chocolate with a tablespoon of heavy cream
fresh raspberries
keto strawberry sauce
sugar-free whipped cream

Storage

Refrigerator: Sugar free brownies need to be stored in the fridge, best in an airtight container. They stay fresh for about 4-5 days.

Freezer: Should you have any leftovers, freeze them for about 3 months. Pre-slice and store the squares between slices of parchment paper so they don't stick together.

Defrosting: Overnight in the fridge.

Here are more keto brownie recipes to try: