Keto Halloween Brownie Cheesecake Recipe
This Keto Halloween Brownie Cheesecake recipe brings decadent brownie richness and a silky cheesecake swirl together into a low-carb, festive dessert. With about 2.5 g net carbs per serving, it’s an indulgent yet keto-friendly treat perfect for Halloween parties, cozy nights, or dessert plates that impress without the sugar crash.
Ingredients
- 120 g almond flour
- 30 g unsweetened cocoa powder
- 113 g unsalted butter melted
- 100 g powdered erythritol
- 3 large eggs 150 g total — 2 for brownie, 1 for cheesecake
- 225 g cream cheese softened
- 50 g powdered erythritol for cheesecake
- ½ tsp baking powder
- 1 tsp vanilla extract divided
- pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.
- Mix dry brownie ingredients (almond flour, cocoa, baking powder, salt).
- Whisk melted butter, 100 g powdered erythritol, 2 eggs, and ½ tsp vanilla. Fold into dry mix.
- Beat cream cheese smooth; add 50 g powdered erythritol, 1 egg, ½ tsp vanilla, and lemon juice (optional).
- Spread two-thirds of brownie batter in pan. Dollop cheesecake mixture and remaining brownie batter; swirl gently.
- Bake 22–28 minutes until cheesecake is mostly set. Cool, then chill 1 hour.
- Slice into 12 squares; decorate and serve.