This delicious Low Carb Keto Cheesecake Brownies recipe combines fudgy chocolate brownies with a creamy cheesecake swirl for the ultimate sugar-free treat! It’s quick and easy to make with simple pantry ingredients, perfect for keto and gluten-free diets. Enjoy a rich, indulgent dessert without the guilt—great for any occasion!
Ingredients Needed
Brownie Mixture:
- 1/2 cup (115g) unsalted butter (at room temperature)
- 4 oz (115g) sugar-free dark chocolate
- 3/4 cup (90g) blanched almond flour
- 2/3 cup (100g) powdered allulose
- 2 tbsp Dutch-processed cocoa powder
- 2 large eggs (at room temperature)
- 1 tsp vanilla extract (optional)
- 1/4 tsp sea salt (only if using unsalted butter)
Cheesecake Mixture:
- 16 oz (450g) cream cheese (softened)
- 3/4 cup (100g) powdered allulose
- 2 large eggs
- 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 cup sugar-free dark chocolate chips (optional)
How To Make Low Carb Keto Cheesecake Brownies
- Preheat the oven: Preheat your oven to 350°F (177°C) and line an 8×8-inch (20×20 cm) pan with parchment paper.
- Make the Brownie Mixture: Melt the butter and chocolate together in a double boiler over low heat, stirring occasionally until smooth. Once melted, remove from heat and stir in vanilla extract (if using). Add almond flour, powdered allulose, cocoa powder, sea salt (if using unsalted butter), and eggs. Stir until uniform. The batter will look slightly grainy. Set aside 1/4 of the brownie batter, then transfer the remaining 3/4 to the prepared pan.
- Make the Cheesecake Mixture: In a medium bowl, beat cream cheese and powdered allulose at low to medium speed until fluffy. Add eggs one at a time, continuing to beat until combined. Mix in lemon juice and vanilla extract.
- Assemble the Brownies: Gently fold 1/4 of the reserved brownie batter into the cheesecake mixture—don’t over-mix, as you want swirls. Pour the cheesecake-brownie mixture into the pan over the brownie base. Optionally, sprinkle sugar-free chocolate chips on top.
- Bake: Bake for 35-40 minutes, until the cheesecake layer is nearly set but still slightly jiggly in the center.
- Cool Completely: Let the brownies cool completely before moving or cutting into squares.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature. This will help the batter and cheesecake mixture blend together smoothly without lumps.
- Don’t Overmix the Batter: When combining the brownie batter with the cheesecake mixture, mix gently to keep the swirled effect. Overmixing will make them blend too much and lose the beautiful marbled look.
- Let the Brownies Cool Completely: After baking, allow the brownies to cool completely in the pan before cutting. This helps the layers set properly and prevents the cheesecake from getting too runny.
- Check for Doneness with a Toothpick: To test if the brownies are done, insert a toothpick into the center. It should come out clean or with just a few moist crumbs. If it’s too wet, bake for a few more minutes.
- Use a Sharp Knife for Clean Cuts: When cutting the brownies, use a sharp knife and wipe it clean between cuts. This will give you neat, tidy slices without the layers getting squashed.
How To Store Leftovers?
- Refrigerate: First, let the cheesecake brownies cool to room temperature. Then, place them in an airtight container and store in the fridge for up to 5 days.
- Freeze: Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw in the fridge overnight before enjoying.
Nutrition Facts
Serving Size: 1 brownie (1/16 of the recipe)
- Calories: 236
- Total Fat: 23.1g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 100mg
- Total Carbohydrate: 5g
- Net Carbs: 3g
- Dietary Fiber: 2g
- Sugars: 1.4g
- Protein: 5.5g
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Low Carb Keto Cheesecake Brownies Recipe
Description
This delicious Low Carb Keto Cheesecake Brownies recipe combines fudgy chocolate brownies with a creamy cheesecake swirl for the ultimate sugar-free treat! It’s quick and easy to make with simple pantry ingredients, perfect for keto and gluten-free diets. Enjoy a rich, indulgent dessert without the guilt—great for any occasion!
Ingredients
Brownie Mixture:
Cheesecake Mixture:
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C) and line an 8×8-inch (20×20 cm) pan with parchment paper.
- Make the Brownie Mixture: Melt the butter and chocolate together in a double boiler over low heat, stirring occasionally until smooth. Once melted, remove from heat and stir in vanilla extract (if using). Add almond flour, powdered allulose, cocoa powder, sea salt (if using unsalted butter), and eggs. Stir until uniform. The batter will look slightly grainy. Set aside 1/4 of the brownie batter, then transfer the remaining 3/4 to the prepared pan.
- Make the Cheesecake Mixture: In a medium bowl, beat cream cheese and powdered allulose at low to medium speed until fluffy. Add eggs one at a time, continuing to beat until combined. Mix in lemon juice and vanilla extract.
- Assemble the Brownies: Gently fold 1/4 of the reserved brownie batter into the cheesecake mixture—don’t over-mix, as you want swirls. Pour the cheesecake-brownie mixture into the pan over the brownie base. Optionally, sprinkle sugar-free chocolate chips on top.
- Bake: Bake for 35-40 minutes, until the cheesecake layer is nearly set but still slightly jiggly in the center.
- Cool Completely: Let the brownies cool completely before moving or cutting into squares.
Notes
- Use Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature. This will help the batter and cheesecake mixture blend together smoothly without lumps.
Don’t Overmix the Batter: When combining the brownie batter with the cheesecake mixture, mix gently to keep the swirled effect. Overmixing will make them blend too much and lose the beautiful marbled look.
Let the Brownies Cool Completely: After baking, allow the brownies to cool completely in the pan before cutting. This helps the layers set properly and prevents the cheesecake from getting too runny.
Check for Doneness with a Toothpick: To test if the brownies are done, insert a toothpick into the center. It should come out clean or with just a few moist crumbs. If it’s too wet, bake for a few more minutes.
Use a Sharp Knife for Clean Cuts: When cutting the brownies, use a sharp knife and wipe it clean between cuts. This will give you neat, tidy slices without the layers getting squashed.
Low Carb Keto Cheesecake Brownies Recipe
