Keto Cheesecake Brownie
Keto Recipes

Keto Cheesecake Brownies

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Indulge in the perfect fusion of fudgy brownies and creamy cheesecake with this sensational keto-friendly recipe. Discover why this delightful treat is a must-have for any dessert aficionado.

Why You’ll Adore These Brownies

Dive into a realm of contrasting textures and flavors: rich fudgy brownies meet heavenly creamy cheesecake swirls. Each bite promises a symphony of indulgence, with deep chocolate notes balanced by a hint of freshness from the cream cheese layer.

Ingredients Needed:

Prepare for a culinary adventure with these key ingredients:

Almond Flour: Ground almonds serve as the base, delivering a nutty essence to every bite.

Unsweetened Cocoa Powder: Elevate the chocolatey goodness with this essential ingredient.

Baking Powder: Ensure the perfect rise and texture of your brownies.

Salt: A pinch of salt enhances the overall flavor profile, adding depth to the sweetness.

Powdered Sweetener: Achieve the desired sweetness without the guilt of added sugars.

Eggs: Beaten to perfection, these medium-sized eggs provide structure and richness.

Butter: Melted and cooled, butter imparts a luscious mouthfeel to your brownie batter.

Sugar-free Chocolate Chips: Optional, yet highly recommended for an extra burst of chocolatey delight.

Unsweetened Almond Milk: A dairy-free alternative that ensures your brownies stay moist and tender.

Cream Cheese: Or opt for the luxuriousness of mascarpone to create the velvety cheesecake swirl.

Vanilla Extract: Infuse your cheesecake batter with a touch of warmth and aroma.

How To Make:

Step 1: Brownie Batter Bliss

In a large mixing bowl, combine the almond flour, cocoa powder, baking powder, salt, and powdered sweetener. Stir until well incorporated, ensuring a uniform mixture.

Step 2: Indulge in Creamy Cheesecake

Prepare the cheesecake layer by blending cream cheese (or mascarpone), sweetener, egg, and vanilla extract until smooth and creamy. Revel in the decadent aroma as the ingredients meld together.

Step 3: Unite the Flavors

With finesse, dollop the brownie batter into a parchment-lined baking tin. Intersperse the batter with spoonfuls of the luscious cheesecake mixture, creating a mesmerizing swirl of flavors.

Step 4: Elevate with Chocolate Chips

For the ultimate chocolatey experience, sprinkle sugar-free chocolate chips atop your creation. Every morsel promises a symphony of taste sensations.

Step 5: Bake to Perfection

Allow your masterpiece to bake in the oven until the edges are delicately crisped, yet the center remains tantalizingly jiggly. Exercise patience as your kitchen fills with the intoxicating aroma of baked decadence.

Savoring the Sensation

Once cooled, slice into squares of pure bliss. Revel in each bite as the rich flavors dance on your palate, leaving you craving for more.

Top Tips for Success

Ensure all ingredients are at room temperature for optimal texture and consistency.

Exercise restraint when swirling the batters together, aiming for a delicate marbled effect.

Embrace the slightly under-baked texture, as the brownies will firm up upon cooling.

Storage Info:

To prolong the enjoyment of your decadent creation:

Store in the refrigerator in an airtight container for up to 4-5 days.

For long-term enjoyment, freeze individual slices for up to 3 months. Simply defrost overnight in the refrigerator for a delightful treat anytime.

Keto Cheesecake Brownies

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Course: DessertCuisine: British


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Indulge in a symphony of flavors with these decadent chocolatey keto cheesecake brownies. With just the right balance of richness and creaminess, they are sure to become your new favorite dessert!


  • Brownie Batter:
  • 1 cup almond flour (100g)

  • ⅔ cup unsweetened cocoa powder (60g)

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¾ cup powdered sweetener (120g)

  • 3 medium eggs, beaten, room temperature

  • ½ cup melted butter or coconut oil (114g)

  • ¼ cup sugar-free chocolate chips (45g) or dark chocolate chunks (85% cocoa solids minimum)

  • 2 tablespoons unsweetened almond milk

  • Cheesecake Batter:
  • 1 cup cream cheese or mascarpone (225g), room temperature

  • 1 egg, room temperature

  • ¼ cup powdered sweetener (40g)

  • ¾ teaspoon vanilla extract


  • Preheat the oven to 350°F / 180°C (320°F / 160°C fan). Line a 28 x 19 x 3.5cm baking tray with parchment paper.
  • Prepare Brownie Batter: In a mixing bowl, combine almond flour, cocoa powder, baking powder, salt, and powdered sweetener. Mix well with a fork or spatula. Add beaten eggs, melted butter or coconut oil, and unsweetened almond milk. Stir until thoroughly combined. Finally, fold in the sugar-free chocolate chips.
  • Prepare Cheesecake Batter: In another mixing bowl, blend cream cheese (or mascarpone), powdered sweetener, egg, and vanilla extract using an electric mixer until smooth and creamy.
  • Assembly: Pour dollops of the brownie batter into the prepared baking tin, reserving about 4 tablespoons. Do not spread the batter. Fill the gaps with spoonfuls of the cheesecake batter. Gently shake the pan to level the batter. Drop the reserved brownie batter on top of the cheesecake dollops. Use a toothpick to swirl the batters together, avoiding over-swirling.
  • Bake: Place the baking tin in the center of the preheated oven and bake for 20-25 minutes, or until the edges are cooked but the center remains slightly jiggly. Be cautious not to over-bake or brown the cheesecake layer.
  • Cool and Serve: Allow the brownies to cool fully in the tin before slicing. For firmer texture, refrigerate the cooled brownies. Slice into squares and serve.

Nutrition Facts

  • Calories: 159kcal
  • Carbohydrates: 5.6g
  • Protein: 4.5g
  • Fat: 2.8g
  • Sugar: 1.4g

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