Keto Cheesecake Brownies
Ultra fudgy Keto Brownies with a thick cheesecake swirl! You’d never guess that this is actually a low-carb brownie recipe!
One of the most popular recipes on this site is my favorite Double Chocolate Peanut Butter Cheesecake Brownies, and for good reason! They are delicious! Since I’ve been trying the Keto diet I wanted to come up with something similar, but with way fewer carbs.
These Keto Cheesecake Brownies are fudgy, rich low-carb brownies with a sweet, thick cheesecake swirl. They are just what you need when you want a low-carb dessert!
Keto Cream Cheese Brownies Ingredients
These keto chocolate brownies are swirled with the most amazing cheesecake filling. Here’s what you’ll need to make these easy keto brownies:
- Butter
- Swerve granulated sugar substitute
- Unsweetened cocoa powder
- Eggs
- Salt
- Almond flour
- Cream cheese
- Heavy cream
- Vanilla extract
Can I Use Another Grain-Free Flour?
No, you must use almond flour in this keto chocolate brownie recipe.
Can I Use Another Sugar Substitute?
Possibly, although I can’t say for sure. I’ve had success using Swerve (and monkfruit sweeteners), and that’s typically my sweetener of choice for baking.
Can I Use an Egg Substitute?
Possibly, but I’ve only made the keto brownies as written.
How to Make Cream Cheese Keto Brownies
This is one of my all-time favorite low-carb desserts with cream cheese! Bold statement, I know. Here’s an overview of how to make this low-carb brownie recipe:
- In a mixing bowl, combine the melted butter, Swerve sugar substitute, and cocoa powder.
- Add the eggs, followed by the almond flour and salt.
- Turn the brownie batter into a parchment paper-lined 8×8-inch baking dish.
- In a blender or food processor, add the cream cheese, Swerve sugar substitute, heavy cream and vanilla extract and blend.
- Spoon the cheesecake mixture in lumps onto the brownie batter, and swirl.
- Bake until brownies are set.
Can I Omit the Cheesecake Swirl?
If you’d rather make classic keto brownies, you’re welcome to omit the cheesecake swirl. You’ll still need to bake the brownies just until set, but no longer. You want the brownies to end up being nice and fudgy!
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How Many Net Carbs Are in Keto Brownies?
These brownies are made in an 8×8-inch square pan. If cut into 9 equal squares they come to 2.4 net carbs. I actually prefer to cut them even smaller, into 18 little rectangles, making them 1.2 net carbs per slice.
Sometimes my sweet tooth hits me a little harder so I like cutting them smaller because if I come back for seconds, I still didn’t do too much damage! Serve these with some nice cold almond milk or with a warm cup of coffee for an afternoon pick me up!
How to Store Keto Brownies
Once fully cooled, these keto fudge brownies should be stored in an airtight container in the fridge. They’ll last up to 1 week.
Can the Brownies Be Frozen?
Yes! These keto brownies freeze nicely. Let them cool completely to room temperature, then seal inside a freezer bag or freezer-safe container.
When ready to eat, thaw in the fridge overnight or gently reheat in the oven.
Tips for the Best Keto Brownies
For these brownies, you will make a nice fudgy brownie batter. It will be quite thick, so when you scrape it into your baking pan make sure you spread it evenly all the way to the corners.
Note that the cheesecake filling is also thick, so creating a really pretty swirl effect is difficult, just swirl the mixture the best you can but be careful not to over mix it so you do have those nice big cheesecake layers.
Some readers reported longer baking times. I have made this low-carb brownie recipe many times and always remove from the oven around the 25-30 minute mark and my oven themometor is a true 350 degrees F.
Cooking times may vary depending on the thickness of your brownies, cheesecake swirl, color of your pan, or if you are using convection or not.
More Easy Keto Desserts:
- The Best Keto Lemon Bars
- Keto Chocolate Cheesecake (3 net carbs!)
- Keto Chocolate Chip Cookie Cheesecake Bars (2.4 net carbs each)
- Keto Fudge (2 net carbs each)
- Keto Key Lime Bars
- Keto Chocolate Chip Cookies
Get the Recipe: Keto Cheesecake Brownies
Ingredients
For the brownies:
- 8 tablespoons butter, melted
- 3/4 cup granulated Swerve or Monkfruit sugar substitute
- 1/3 cup unsweetened cocoa powder
- 2 eggs, beaten
- 1/2 teaspoon salt
- 3/4 cup almond flour
For the cheesecake layer:
- 4 ounces softened cream cheese
- 3 tablespoon swerve or Monkfruit sweetener, confectioners best here instead of granulated, but granulated will work if it is all you have
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Line an 8x8-inch baking pan with parchment paper and set aside.
- In a mixing bowl, combine the melted butter, Swerve sugar substitute, and cocoa powder until completely combined.
- Mix in the eggs, stir well.
- Add the almond flour and salt, stir well. (Mixture will be thick.)
- Spread the brownie mixture to all four corners of your baking pan, set aside.
- In a blender or food processor, add the cream cheese, swerve sugar substitute, heavy cream and vanilla extract and blend for 15 seconds, scrape down the edges and blend again.
- Spoon the cheesecake mixture in lumps onto the brownie batter, and swirl.
- Both the brownie and the cheesecake layer are quite thick, they will probably not create beautiful "swirls" but the thickness does create really great layers of sweet cheesecake and fudgy brownie.
- Bake for 25-30 minutes or until brownies are set
- Allow to cool and slice, store in the refrigerator.
Notes
- Some readers reported longer cooking times. I have made this many times and always remove from the oven around the 25-30 minute mark and my oven thermometer is a true 350 degrees F. Cooking times may vary on the thickness of your brownies, cheesecake swirl, color of your pan, or if you are using convection or not.
- Nutrition: 1 slice has 2.4 net carbs.
Nutritional information is an estimate.
