Keto Cheesecake Brownies Recipe
These Keto Cheesecake Brownies bring together the best of both worlds—rich, fudgy brownie layers swirled with creamy, tangy cheesecake! Perfect for a low-carb dessert that doesn’t skimp on flavor, they’re ideal for satisfying those chocolate cravings without kicking you out of ketosis.
Equipment
- 8x8-inch baking pan
- Parchment Paper
- Mixing Bowls
- Electric Mixer or Whisk
- Spatula
Ingredients
- For the Brownie Layer:
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol or monk fruit
- 1/4 tsp salt
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- For the Cream Cheese Cheesecake Layer:
- 4 oz cream cheese softened to room temperature
- 2 tbsp granulated erythritol or monk fruit sweetener
- 1 egg
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
- Make the brownie base: In a bowl, whisk together almond flour, cocoa powder, erythritol, and salt. Add melted butter, eggs, and vanilla extract. Mix until you get a thick, smooth batter.
- Pour about ¾ of the brownie batter into the prepared pan and smooth it out evenly.
- Make the cream cheese layer: In another bowl, beat softened cream cheese, erythritol, egg, and vanilla extract until creamy and lump-free.
- Assemble: Spoon the cream cheese mixture over the brownie base, then dollop the remaining brownie batter on top. Use a knife or toothpick to swirl the two layers together for a marbled effect.
- Bake for 22–25 minutes, or until the edges are set but the center is slightly soft.
- Cool completely before slicing. For best texture, chill for at least 1 hour before serving.