If you love rich, fudgy brownies and creamy cheesecake, you’re in for a treat! These Keto Cheesecake Brownies combine the best of both worlds—gooey chocolate brownies with a swirl of tangy, smooth cheesecake.

The best part? They’re completely sugar-free, low-carb, and keto-friendly! Perfect for dessert, a coffee-time treat, or even meal prep, these brownies will satisfy your sweet tooth without breaking ketosis.

Why You’ll Love This Recipe

Super Fudgy & Creamy – The ultimate combination of cheesecake and brownies in every bite!
Low-Carb & Sugar-Free – Made with almond flour and keto-friendly sweeteners.
Easy to Make – Simple ingredients and no complicated steps.

Ingredients

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Brownie Layer

1 cup almond flour
⅔ cup cocoa powder
1 teaspoon baking powder
3 medium eggs
½ teaspoon salt
¾ cup powdered sweetener
¼ cup sugar free chocolate chips
2 tablespoon unsweetened almond milk
½ cup butter or coconut oil

Cheesecake Layer

1 cup cream cheese
¼ cup powdered sweetener
¾ teaspoon vanilla extract
1 egg

Step-by-Step Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.

Make the Brownie Batter

In a bowl, mix melted butter and sweetener until smooth.
Add eggs and vanilla extract, whisking well.
Stir in cocoa powder, almond flour, baking powder, and salt, mixing until combined.
Fold in sugar-free chocolate chips (if using).
Pour 3/4 of the brownie batter into the prepared pan, saving some for the top.

Make the Cheesecake Swirl

In another bowl, beat cream cheese, egg, powdered sweetener, and vanilla extract until smooth.
Spread the cheesecake mixture over the brownie batter in the pan.

Swirl & Bake

Drop the remaining brownie batter in small dollops over the cheesecake layer.
Use a knife or toothpick to swirl the layers together gently.
Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

Cool & Serve

Let the brownies cool completely before slicing.
For the best texture, refrigerate for at least 1 hour before serving.

Nutritional Breakdown (Per Serving)

Based on 9 brownies:

Calories: 190
Protein: 5g
Fat: 17g
Net Carbs: 3g
Fiber: 2g
Total Carbs: 5g

These brownies are low in carbs, high in fat, and absolutely delicious!

Tips for the Best Keto Cheesecake Brownies

Use Softened Cream Cheese
Cold cream cheese won’t mix smoothly—let it soften at room temperature for 20-30 minutes.
Don’t Overbake
The brownies should be slightly jiggly in the center when you take them out—they’ll firm up as they cool.
Chill Before Slicing
For clean slices and the best texture, refrigerate for at least 1 hour before cutting.
Make Them Dairy-Free
Swap cream cheese with dairy-free cream cheese and butter with coconut oil.
Storage Tips

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze individual squares for up to 3 months.

FAQ

1. Can I use coconut flour instead of almond flour?

Yes, but coconut flour is more absorbent. Use 1/4 cup coconut flour instead of 3/4 cup almond flour and add an extra egg.

2. What’s the best sugar-free sweetener for this recipe?

Erythritol & Monk Fruit: Great for a sugar-like taste.
Allulose: Produces the best fudgy texture.
Stevia: Can be used, but it may alter the taste.

3. Can I make this ahead of time?

Yes! These brownies taste even better the next day after chilling in the fridge.

4. How do I make them extra fudgy?

Use allulose instead of erythritol.
Reduce baking time by 2-3 minutes.

5. Can I add nuts or other mix-ins?

Absolutely! Try adding chopped pecans, walnuts, or extra chocolate chips for more texture.

Final Thoughts

These Keto Cheesecake Brownies are rich, fudgy, and perfectly swirled with creamy cheesecake. Whether you’re making them for a special occasion or just a keto-friendly treat, they’re guaranteed to impress.

Tried this recipe? Let me know in the comments! What’s your favorite keto dessert? 🍫🍰🔥