The ultimate fudgy keto cheesecake brownies! Deep layers of chocolatey goodness and creamy cheesecake, swirled together to create one mighty fine dessert. Ready in 40 minutes and only 2.8g net carbs per square.
This recipe is the solution for those days when you can't decide between cheesecake or brownies. My chocolate cheesecake brownies are two 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.
A must make for every keto dessert lover.
🌟 Why You'll Love This Recipe
- Fudgy and creamy texture
- Deep chocolate flavor
- Naturally gluten-free
- Sugar-free and keto friendly
Here are the ingredients you'll need:
- Almond flour - I'm using ground almonds. This is the same as regular almond flour in the US. 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 in the US. Or use chopped dark chocolate, minimum 90% cocoa solids.
- Unsweetened almond milk
- Cream cheese - or mascarpone
- Vanilla extract - to flavor the cheesecake batter
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: 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.
Option to also add a handful of chopped pecans or walnuts.
Step 3: On to the 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.
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 actually won’t end up in a pretty swirly top, but more in a paler all-in-one-brown mix.
Slightly under-bake. Keto cheesecake brownies will 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.
Swap sunflower seed flour for the almond flour. Or use the recipe for my coconut flour brownies instead.
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.
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.
This keto dessert is perfect as it is. However, you could add the following toppings:
- 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
Refrigerator: These brownies need to be stored in the fridge, best in an airtight container. They are fine for about 4-5 days.
Freezer: You can also freeze them for about 3 months. Pre-slice and store between slices of parchment paper so they don't stick.
Defrosting: Overnight in the fridge.
Here are more keto brownie recipes to try:
Tried this recipe? Give it a star rating below!
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Fudgy Keto Cheesecake Browniesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 cup almond flour 100g
- ⅔ cup cocoa powder 60g
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup powdered sweetener 120g
- 3 eggs medium***, beaten, room temperature
- ½ cup butter or coconut oil 114g, melted
- ¼ cup sugar free chocolate chips 45g, or dark chocolate chunks 85% cocoa solids minimum
- 2 tablespoon unsweetened almond milk
- 1 cup cream cheese or mascarpone 225g, room temperature
- 1 egg room temperature
- ¼ cup powdered sweetener 40g
- ¾ teaspoon vanilla extract
- Preheat the oven to 350 F / 180 C electric (320F / 160C fan). Line a 28 x 19 x 3.5cm baking tray with parchment paper.
- Add all the dry ingredients to a mixing bowl and mix well with a fork or spatula.
- Add the wet ingredients and stir together using a fork or spatula. Last, stir in the chocolate chips.
- Place the cream cheese, erythritol, egg and vanilla into a mixing bowl and blend with an electric mixer until combined.
- Add dollops of brownie batter to your prepared baking tin. Save about 4 tbsp. Don’t spread.
- Spoon the cheesecake batter into the gaps and gently shake the pan to self level. Add the 4 tablespoon of reserved batter to the top of a 4 cheesecake dollops. Using a toothpick swirl the batters together. Don’t be tempted to over swirl.
- Bake in the centre of the oven for about 20 - 25 minutes until the edges are cooked but the centre is still a little jiggly and just before the cheesecake batter browns. My oven was about 24 minutes.
- The brownies with firm up as they cool so don’t be tempted to over-bake. Remove from the oven and allow to fully cool to firm up before slicing. Placing in the fridge, once cooled, will also firm them up a bit more.
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I made this today and they look incredibly good. I dug into the batter, prior to baking. I followed the instructions and left the brownies to cool in the baking dish. However, realised the base was sweating and was adding moisture to the bottom. Is that ok and expected? Will the moisture make the brownies soggy when I cut them?
Once the brownies have cooled a little, you can remove them from the dish and let them cool fully on a wire rack or a plate.
Thanks! Just cut the brownies. The edges have cooked well but not the centre, which is partly squidgy. They have shape on the sides but the parts in between aren’t. Can I put the uncooked parts back into the oven and cook them till they firm up?
Wow! Just in time to go to a cottage, with dessert already planned as baked. Thanks. Wondering if these would freeze well with? Any idea?
Yes, you can freeze these without issues.
Thx so much!
These brownies were absolutely divine. They were very moist and rich i couldnt stop eating it! Probably the best keto dessert i have ever made. I omitted the chocolate chips and I actually forgot to add an egg in the cheesecake batter so i made another batch with the egg- and i actually prefer the one without the egg. Just my personal preference.
How interesting! Thanks for sharing 🙂
A huge fan
I made these yesterday and tried them today. Oh my god they're amazing! Thank you!!!
I can only say my boyfriend who is not on keto diet absolutely loves them. The taste is so satisfying and indulging that puts the smile on my face straight away. It is very easy to make. I made a mistake and kept my brownies in the oven for 40 min instead of 25 but it did not spoil the taste at all.
I made them again couple days ago but with mascarpone cheese, not cream cheese as I previously been doing. What a difference! So fluffy! Taking taste to another level
What size pan would you use stateside? We have 9x13 and 8x8. Your sized pan falls right in between. 🙂
I’d use the 8x8 🙂
This recipe is so good! But i wonder why my brownies still very soft even after hours of cooling. Could it be because I used glass pan?
Pans can definitely affect baking results, as can the ovens themselves - some are simply less hot than they "claim" to be. Also, baking on a lower shelf rather than the middle means temperatures will be slightly lower. If you find your brownies are not firm enough even after cooling in the fridge, then I suggest you simply keep your next batch in a little longer. But hopefully, the fridge should make them firm enough to cut!
I wonder if I could double the ingredients and bake in a bigger pan? I have some friends coming over and this would be the perfect dessert, given that one loves chocolate and the other cheesecake, plus the kids would like it too, so your recipe feels like winning the lottery right now since it would simplify things a lot!
Thank you for all your wonderful recipes, everything I've tried turned out great!
Yes, of course. My guess is that you would have to increase the oven time. Maybe 10 minutes more? You'll have to test it. Definitely cover the top with an aluminium foil dome to prevent the cheesecake going brown on top for the additional time.
These gorgeous cheesecake brownies are absolutely delicious. The recipe is so easy to follow and they brownies come out perfect every time. I am a recent newcomer to the keto lifestyle and luckily for me I found your website very early in. I have used quite a few of your recipes and have not found one dish I haven’t liked, they’ve all been exceptional! Thanks to you I will never go back to the old carb heavy diet - who would when the food this good. Thank you
So glad you like the website Lisa!!
I tried these and loved them! Not sure if I overbaked mine as my cheesecake is yellowish? They taste awesome. I added some toffee stevia on the brownie mixture so not sure if it made any difference. Anyway I’m not a fan of dark chocolate so next time Ill use white chocolate keto chips on mine 🙂 Will definitely bake again! Thanks for the awesome recipe!
Hi there, if you use an egg with a deep yellow yolk the colour of the cheesecake will be slightly yellow. And, if you keep it in the oven too long or on a shelf that's too high, it will start browning a little. This started to happen to mine on the edges, you can see it in the images. However, if the cake starts to brown and you feel it's not done yet, simply cover the top loosely with a foil dome. This prevents the top from darkening.
Thank you! I’ll try again 🙂
Yes, I need these brownies in my life now! Those look beautiful, I'm making those today, look so good.
Keep me posted! Would love to hear how they turned out
These are absolutely delicious! I put a heaped tablespoon of freeze dried raspberries on top when they came out of the oven. So good - all the family love them.
Can I ask where you get Lakanto in the UK? I have other sweeteners mentioned but would like to try it.
Hi Roche, that must have looked so pretty (and tasted great!) You can get Lakanto at http://mydiet-shop.co.uk/
OMG these are the BEST ever! So moist!
Perfect keto cheesecake brownies! Thank you for another great recipe 🙂
Just a friendly reminder for readers: Try not to overwhip the cheese like I did, cause your cheesecake batter will get runny and you might lose time keeping it in the fridge before using, oops..
These sound amazing!
Can you use heavy cream instead of almond milk?
I don’t usually keep almond milk in the house.
Thanks for all these delicious desserts!
Hi Laura, yes, that should work well too.
Dose this brownie have that grainy texture? I’m new to keto and I bee trying some cake/brownie recipes and they all seem to come out with a grainy texture or a bitter taste.
I don't think it's grainy 🙂 Wondering why you're getting a bitter taste? Erythritol has a slightly cooling aftertaste. It's not bitter. I'd say that sounds more like stevia. Maybe your sweetener contains stevia? Might be worth testing another brand, for example Lakanto. It's an erythritol / monfruit mix.
Hey just about to do this recipe the 1 cup or gram measurments? they are all different for 1 cup so i am confused.. I'll just weigh it out as the grams and see how it comes out.. Or am i missing something?
Just stick to either - depending on the density of the ingredient you measure in a cup you'll have different weight in grams. 🙂