I’ll be honest: most keto “cheesecake brownies” I tried in my first year on low carb were either crumbly, eggy, or had a weird aftertaste from cheap sweeteners. I don’t settle for sad substitutes, so I tweaked, swapped, and fudged (pun intended) my way to a version that doesn’t just pass for dessert—it is dessert. Even my sugar-loving husband will eat these without side-eye.
Why This Recipe Actually Works (Low-Carb Edition)
- Fat is your friend: Cream cheese + butter = no dryness, no chalky bite.
- Almond flour swap: I tried coconut flour (1/3 the amount, as a test) and got dry, weird brownies. Almond flour brings moisture and keeps carbs in check.
- Allulose instead of erythritol: No cooling aftertaste, no weird gut stuff. Plus, allulose browns and melts better for real brownie texture.
- Room temp everything: Learned the hard way that cold cream cheese makes lumps, and cold eggs split the batter.
What Packs Flavor Without the Carbs
- Unsalted Butter (½ cup): Real fat, real flavor. Salted if you’re into it, but adjust the extra salt.
- Sugar-Free Dark Chocolate (4oz): Go for 85%+ cacao or brands with stevia/allulose for best results.
- Almond Flour (¾ cup): The “just right” structure. Super-fine makes it spongey; standard blanched works.
- Powdered Allulose (2/3 + ¾ cup): Why powdered? No graininess in the cheesecake swirl.
- Dutch Cocoa Powder (2 tbsp): Boosts chocolate flavor—trust me, you want the Dutch-processed for richness.
- Eggs (2 for each layer): Room temp, every time. Otherwise you’ll curse at curdled cheesecake.
- Lemon Juice (½ tbsp): Adds that tang you’re missing in some “flat” keto cheesecake mixes.
- Sugar-Free Chocolate Chips (¼ cup, optional): Optional, but they make it feel like a treat. Lily’s or ChocZero are solid.
Keto Swaps That Actually Work
| Swap Tried | Result | Carb Impact |
|---|---|---|
| Coconut flour (¼ cup) | Dry, crumbly | Lower, but not worth it |
| Monkfruit blend | Ok, but still a bit cooling | Similar carbs, but taste is personal |
| Dairy-free cream cheese | Softer, tangier | Still worked! Watch carb count on some brands |
| Extra chips on top | More dessert-y | Add 0.5g net carbs per serving |
Skip the coconut flour. Trust me. Almond flour is king here.
Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Greasy bottom layer | Melted butter too hot | Let it cool before mixing |
| Lumpy cheesecake swirl | Cold cream cheese/eggs | Room temp everything |
| Cakey brownies | Overmixed batter | Stir gently, don’t whip |
| Swirls disappeared | Overmixed cheesecake + brownie | Light folding, leave streaks |
How to Make It (Step-By-Step)
- Preheat your oven to 350°F (177°C). Line an 8×8” pan with parchment, letting edges hang for easy lift-out.
- Brownie base:
- Melt butter and chocolate together over low heat. Cool to just warm, not hot.
- Stir in vanilla. Add almond flour, powdered allulose, cocoa, (salt if needed), then eggs. Stir until just mixed—it’ll look thick, a bit grainy.
- Scoop out ¼ of the batter and set aside.
- Spread the remaining batter into your pan. It’ll be thick; use an offset spatula.
- Cheesecake swirl:
- Beat softened cream cheese and allulose until fluffy.
- Beat in eggs one at a time.
- Add lemon juice and vanilla, mix until smooth.
- Swirl it:
- Gently fold in the reserved brownie batter to the cheesecake—don’t blend, swirl.
- Pour over the brownie base. Drop on any extra brownie batter in dollops, then swirl with a knife.
- Sprinkle on chips if using.
- Bake: 35–40 min. Center should jiggle just a little; edges puffed and set.
- Cool: Let it cool completely—first on the counter, then in the fridge (2+ hours minimum).
- Slice: Use a hot, clean knife for clean edges.
Portion: I slice into 16 for easy tracking—each square is ~3g net carbs.
Keto Cooking Tricks That Help
- Powder your sweetener: If you only have granulated allulose, blitz it in a blender for 10 sec. Game changer for texture.
- Offset spatula: For getting even, swirl-y layers.
- Line, don’t grease: Parchment > greasing for lifting these out cleanly.
How I Store and Track It
- Fridge: Airtight, up to 5 days. Keeps texture best.
- Freeze: Wrap singles, then pop in a bag—thaw overnight in fridge for best bite.
- Macros: 3g net carbs per square (if you don’t double up on the chocolate chips).
Real Keto Questions, Real Answers
Will this spike my blood sugar?
If you stick to allulose and sugar-free chips, you’re good. Almond flour and cream cheese are blood-sugar friendly.
Can I use coconut flour?
Not in these, unless you like dry brownies. Trust me—I’ve tried.
What about other sweeteners?
Erythritol “works” but leaves a cooling aftertaste. Monkfruit blends are okay, but not my fave.
Why does my cheesecake swirl look runny?
Probably overmixed or underbaked. Chill overnight—texture improves.
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 Carbohydrates: 5g
- Dietary Fiber: 2g
- Net Carbs: 3g
- Sugars: 1.4g
- Protein: 5.5g
Check out More Recipes:
Low Carb Keto Cheesecake Brownies Recipe
Description
Fudgy keto brownies swirled with creamy cheesecake—low-carb, sugar-free, and totally indulgent without the guilt.
Ingredients
Brownie Layer:
Cheesecake Layer:
Instructions
- Preheat oven to 350°F (177°C). Line 8×8” pan with parchment.
- Melt butter + chocolate. Cool slightly, stir in vanilla.
- Add almond flour, allulose, cocoa, salt, then eggs. Mix gently. Reserve ¼ batter.
- Spread rest into pan.
- Beat cream cheese + allulose. Add eggs one at a time, then lemon and vanilla.
- Fold in reserved brownie batter for a marbled effect.
- Pour cheesecake over brownie base. Swirl. Add chips if desired.
- Bake 35–40 min—edges set, center still jiggly.
- Cool completely. Chill before slicing.
Notes
- Powder your sweetener: If you only have granulated allulose, blitz it in a blender for 10 sec. Game changer for texture.
- Offset spatula: For getting even, swirl-y layers.
- Line, don’t grease: Parchment > greasing for lifting these out cleanly.
Low Carb Keto Cheesecake Brownies Recipe
