Fudgy Keto Cheesecake Brownies

keto cheesecake brownies cut into squares

Katrin Nürnberger from sugarfreelondoner.com

These keto cheesecake brownies are squares of pure happiness! It's a super easy recipe that's ready in only 40 minutes. Fun to make, too :) I'd love to see how pretty your swirls turn out. Post pics on my Facebook page or tag me on Instagram if you can!

Course Dessert

Cuisine British

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings

Calories 159kcal

Author Katrin Nürnberger

Ingredients

Brownie batter

1 cup / 100g almond flour
⅔ cup / 57g cacao powder
1 tsp baking powder
½ tsp salt
⅔ cup / 130g granulated erythritol
3 eggs medium***, room temperature
½ cup / 113g butter or coconut oil melted
¼ cup / 45g sugar free chocolate chips or dark chocolate chunks 85% cocoa solids minimum
2 tbsp unsweetened almond milk

Cheesecake batter

1 cup / 225g cream cheese or mascarpone room temperature
1 egg room temperature
¼ cup / 40g powdered erythritol
¾ tsp vanilla extract

Instructions

Preheat the oven to 350 F / 180 C / 160 fan. Line a 28 x 19 x 3.5cm baking tray with greaseproof paper.

Brownie Batter

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.

Cheesecake batter

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

Assembly

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 tbsp 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.

Video

Notes

Hands on: 15 minutes

Overall cooking time: 40 minutes

Makes 16 slices. Net carbs per slice: 2.8 g

Storage: Airtight tupperware in the fridge for up to 4 days or freezer up to 3 months

I used regular almond flour / ground almonds. If you're using extra-fine almond flour, reduce the amount by 2 tbsp as it's more absorbent.

***3 medium eggs worked well in my brownie batter. If your eggs are very large, 2 eggs should suffice.

You can make your own powdered sweetener by simply blitzing some granulated in the food processor!

Nutrition