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 Brownie Layer:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup melted butter
- 1/3 cup granulated erythritol or monk fruit sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, letting the edges hang over the sides for easy removal.
- In a mixing bowl, whisk together the almond flour, cocoa powder, and salt.
- In a separate bowl, combine the melted butter, sweetener, eggs, and vanilla extract. Stir well until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Pour about 3/4 of the brownie batter into the prepared baking pan, spreading it out evenly. Reserve the remaining batter for swirling on top.
- In another bowl, beat the softened cream cheese with the sweetener until smooth. Add the egg and vanilla extract, mixing until creamy and fully combined.
- Gently pour the cheesecake mixture over the brownie layer in the pan, spreading it evenly.
- Drop spoonful of the reserved brownie batter on top of the cheesecake layer, then use a knife or skewer to swirl the brownie and cheesecake layers together for a marbled effect.
- Place the pan in the oven and bake for 25-30 minutes, or until the cheesecake layer is just set and a toothpick inserted into the brownie layer comes out with only a few moist crumbs.
- Let the brownies cool in the pan for about 15 minutes, then lift them out using the parchment paper and allow them to cool completely on a wire rack before slicing.