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. See the recipe card for full information on ingredients and quantities.
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!
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.
- 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
- 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.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.