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If you’re a fan of indulgent desserts but don’t want to sacrifice your keto lifestyle, then this Keto Brownie Cheesecake is your new best friend! This decadent dessert brings together the rich, fudgy texture of a brownie and the creamy, tangy goodness of cheesecake, all while keeping carbs in check. It’s perfect for those moments when you’re craving something sweet but still want to stay on track with your low-carb, high-fat lifestyle.
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Why You’ll Love Keto Brownie Cheesecake
This Keto Brownie Cheesecake is the best of both worlds. Imagine the classic flavors of a brownie with a velvety cheesecake twist—all without the sugar and carbs! It’s a dessert that satisfies your cravings without any guilt. With a simple list of ingredients, it’s easy to whip up and perfect for any special occasion (or just a weeknight treat). Plus, it’s a crowd-pleaser—your family and friends will never guess it’s keto-friendly!
My Personal Experience
I have to admit, when I first tried this Keto Brownie Cheesecake, I wasn’t sure how the flavors would mesh together. I’m so glad I gave it a shot because the outcome was incredible! The rich, chocolatey base complements the tangy, creamy top so perfectly, and it’s the kind of dessert that feels indulgent without being overly heavy. What I love most about this recipe is that it doesn’t require any fancy techniques. It’s simple, easy, and absolutely delicious!
Required Equipment
To make this Keto Brownie Cheesecake, you’ll need a few essential pieces of equipment:
- 9-inch Springform Pan: This is perfect for cheesecakes because it lets you remove the dessert easily without any hassle. I personally love the convenience it offers, especially when I need to transfer it to a serving plate.
- Electric Mixer or Whisk: While you can mix the cheesecake filling by hand, I recommend using an electric mixer for a smoother, creamier texture. It saves time and ensures everything is perfectly blended.
- Baking Sheet: For baking the brownie base, a good-quality, non-stick baking sheet makes a huge difference, ensuring the base doesn’t stick or burn. I use mine all the time for various low-carb treats!
- Parchment Paper: A must-have for lining the pan, so you can easily remove the cheesecake without it sticking to the sides.
Ingredients & Substitutions
Here are the ingredients you’ll need for this Keto Brownie Cheesecake:
- Almond Flour (1 ½ cups): Almond flour is the key to making this dessert keto-friendly while still giving it a nice texture. If you’re looking for a nut-free alternative, coconut flour could work, but you’ll need to adjust the measurements.
- Cocoa Powder (½ cup): This is what gives the brownie base that rich, chocolatey flavor. Make sure to use unsweetened cocoa powder for the best results.
- Granulated Erythritol (¾ cup): Erythritol is a fantastic sugar substitute that doesn’t spike blood sugar levels. You could swap it with monk fruit sweetener if preferred.
- Butter (½ cup, melted): Butter adds moisture and flavor to both the brownie and cheesecake layers. Ghee can be a great substitute if you’re dairy-free.
- Cream Cheese (16 oz): For that creamy cheesecake layer, you need full-fat cream cheese. I personally prefer the smoother, richer texture from the full-fat option.
- Heavy Whipping Cream (1 cup): This gives the cheesecake filling its luxurious, creamy consistency. If you prefer dairy-free, coconut cream would be an excellent alternative.
- Eggs (2 large): Eggs help bind the ingredients together. I haven’t tried an egg replacement in this recipe, but if you need one, flax eggs might work.
- Vanilla Extract (1 tsp): Adds a subtle sweetness and aroma to the cheesecake.
- Baking Powder (1 tsp): This helps give the brownie base a little rise, ensuring it isn’t too dense.
How to Make Keto Brownie Cheesecake
- Preheat Oven: Preheat your oven to 350°F (175°C) and line your 9-inch springform pan with parchment paper.
- Prepare Brownie Base: In a large bowl, combine almond flour, cocoa powder, erythritol, and baking powder. Stir in the melted butter and one egg until the mixture is smooth. Press this mixture evenly into the bottom of the springform pan and bake for 15-20 minutes. The base should be firm but not overbaked.
- Make Cheesecake Filling: In a mixing bowl, beat the cream cheese and heavy whipping cream together until smooth. Add the second egg, vanilla extract, and sweetener, then beat until fully incorporated.
- Assemble the Cheesecake: Once the brownie base is out of the oven and cooled slightly, pour the cheesecake mixture over the brownie layer. Smooth out the top with a spatula.
- Bake: Place the cheesecake back in the oven and bake for 30-35 minutes. The edges should be set, but the center will still be slightly jiggly.
- Cool and Chill: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours (or overnight) to let it set properly.
- Serve: Once chilled, remove the cheesecake from the springform pan, slice, and serve!
Tips for This Recipe
- Don’t skip the chilling time: The cheesecake needs time to set and firm up. It might be tempting to dig in right away, but chilling it will give you the perfect texture.
- Use room-temperature cream cheese: This helps create a smoother cheesecake filling and prevents lumps from forming.
- Double-check the doneness: Since oven temperatures vary, make sure to check the cheesecake by gently shaking the pan. The center should wobble slightly, not liquidy.
Optional Additions
For a fun twist, you can:
- Add a swirl of peanut butter to the cheesecake filling before baking for a peanut butter-chocolate combo.
- Top the cheesecake with a few keto chocolate chips or a sprinkle of crushed nuts for added texture.
Serving Ideas
This Keto Brownie Cheesecake can be served on its own or paired with a low-carb ice cream or whipped cream. You could even drizzle some sugar-free chocolate syrup on top for an extra indulgent touch.
Storage Recommendations
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 2 months. To reheat, allow it to thaw in the fridge overnight, or enjoy it cold straight from the fridge.
Frequently Asked Questions
- Can I make this ahead of time? Yes! This dessert actually tastes better the next day as the flavors have time to meld together.
- Can I use a different sweetener? Absolutely! You can swap erythritol for monk fruit sweetener or stevia if preferred. Just be sure to adjust the quantity to taste.
- Can I make this dairy-free? Yes, you can substitute the cream cheese with dairy-free alternatives and the heavy cream with coconut cream.
Nutritional Breakdown (Per Serving)
- Calories: 260
- Total Carbs: 7g
- Net Carbs: 3g
- Fat: 24g
- Protein: 6g
Keto Brownie Cheesecake
Equipment
- 9-inch springform pan
- Electric Mixer or Whisk
- Baking Sheet
- Parchment Paper
Ingredients
- Almond flour: 1 ½ cups
- Cocoa powder: ½ cup
- Erythritol: ¾ cup
- Butter melted: ½ cup
- Cream cheese: 16 oz
- Heavy whipping cream: 1 cup
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Baking powder: 1 tsp
Instructions
- Preheat the oven to 350°F (175°C) and line your springform pan with parchment paper.
- In a bowl, combine almond flour, cocoa powder, erythritol, and baking powder.
- Stir in the melted butter and one egg until smooth. Press the mixture into the springform pan and bake for 15-20 minutes.
- While the base bakes, prepare the cheesecake filling by beating together cream cheese, heavy whipping cream, sweetener, vanilla, and the second egg.
- Pour the cheesecake mixture over the brownie base, smoothing it with a spatula.
- Bake for 30-35 minutes, until the edges are set, and the center is slightly jiggly.
- Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, remove from the springform pan, slice, and serve!
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