Keto Chocolate Cheesecake Swirl Brownies Recipe
These Keto Chocolate Cheesecake Swirl Brownies combine a rich, fudgy chocolate brownie base with a smooth, creamy cheesecake swirl. Made with almond flour, unsweetened cocoa, and keto-friendly sweetener, they're a delicious alternative to traditional sugar-filled brownies. Each serving contains approximately 3g net carbs based on preliminary estimates. They're easy to prepare ahead, refrigerate, and enjoy whenever you want a chocolatey low-carb dessert.
Ingredients
For the brownie layer:
- 1 cup 112 g super-fine blanched almond flour
- ½ cup 40 g unsweetened cocoa powder
- ½ cup 80 g powdered keto-friendly sweetener
- ½ cup 113 g unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup 56 g sugar-free chocolate chips
For the cheesecake swirl:
- 8 oz 226 g full-fat cream cheese, softened
- 1 large egg
- ¼ cup 40 g powdered keto-friendly sweetener
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Line a 9 × 9-inch baking pan with parchment paper.
- Whisk together almond flour, cocoa powder, powdered sweetener, baking powder, and salt in a mixing bowl.
- In another bowl, combine melted and slightly cooled butter, two eggs, and vanilla extract.
- Add the wet mixture to the dry ingredients and fold until a thick brownie batter forms. Stir in the sugar-free chocolate chips.
- Beat the softened cream cheese until smooth. Add the remaining egg, powdered sweetener, and vanilla extract. Mix until creamy.
- Spread approximately three-quarters of the brownie batter into the prepared pan.
- Spread the cheesecake mixture evenly over the brownie layer.
- Add small spoonfuls of the remaining brownie batter over the cheesecake mixture.
- Gently drag a knife through the mixtures to create chocolate and cheesecake swirls.
- Bake for 30–38 minutes, until the edges are set and the center is no longer liquid.
- Remove from the oven and cool completely.
- Refrigerate for at least 2–3 hours before lifting from the pan and cutting into 16 squares.