Keto Cheesecake Brownies Recipe

Jump to recipeWith this easy keto cheesecake brownies recipe, you get the best of both worlds, with 3g net carbs! Low carb brownie cheesecake bars are fudgy, rich, creamy, and chocolate-y.

By Maya Krampf

54 Comments

ketocheesecakebrownieswithchocolatechipsDetail:keto cheesecake brownies recipe

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Can’t decide between brownies and cheesecake? No need to choose with these keto cheesecake brownies! I took two of my most popular dessert recipes – keto brownies and keto cheesecake – and combined them to make these. With a fudgy brownie base, creamy cheesecake topping with more brownie batter swirled in, and sugar-free chocolate chips on top, it doesn’t get any better. 😉 Low carb brownie cheesecake bars are the best of both worlds.

How To Make Keto Cheesecake Brownies

These cream cheese keto brownies come together in a few quick steps. First we’ll make the cheesecake mixture, then the brownie mixture, and then swirl them together for a decadent brownie cheesecake keto dessert. It’s SO good!

Make brownie batter. Melt the butter and chocolate together in a double boiler, stirring occasionally, until smooth. Remove from heat and stir in vanilla.

Add in remaining ingredients. Stir in almond flour, powdered allulose, cocoa powder, sea salt, and eggs. Stir together.

Pour 3/4 of the batter into a lined pan. Smooth with a spatula.

Make cheesecake mixture. Beat cream cheese and powdered sweetener together at low to medium speed, until fluffy. Beat in lemon juice and vanilla extract.

Make keto brownie cheesecake layer. Fold in 1/4 of the reserved brownie batter into the cheesecake filling, and swirl together.

Assemble keto chocolate brownie cheesecake bars. Pour the mixture over the brownie layer.
Bake. Bake the low carb brownie cheesecake bars for 45 minutes, until they are almost set but still slightly jiggly, like a custard or a cheesecake.
Cool. Allow the bars to set and cool completely before cutting.

Low Carb Brownie Cheesecake FAQs

Can I use a different sweetener?

These low carb brownie cheesecake turn out best with a powdered sweetener. In my original keto brownie recipe, I initially used a granulated sweetener, but have since updated them to use a powdered sweetener, I think it makes them even fudgier.

I prefer using powdered allulose (Besti, of course!), but powdered erythritol can also be used.

If you like monk fruit, Besti powdered monk fruit sweetener with allulose will give you the sweetest, fudgiest result.

Reminder: Don’t use a granulated sweetener for smooth or fudgy applications, like cheesecake or brownies (or these bars that are both). The result will be grainy if you do.

How many carbs in low carb brownies?

The carbs in low carb brownies will vary a bit depending on recipe, but this chocolate cheesecake keto brownie recipe has just 3g net carbs each. Yay!

Keto Cheesecake Brownie Storage Instructions

Can you make keto brownies with cream cheese ahead?

Yes, and you should. You actually need to let these cheesecake keto brownies cool completely before cutting into them, so plan ahead if necessary.

How to store keto brownie cheesecake

Store these in an airtight container for 1-3 days. They would keep longer in the fridge, but the brownie part will become less fudgy and may dry out.

Can you freeze cheesecake keto brownies?

Yes, you can freeze these chocolate cheesecake keto brownies if you won’t eat them within a day or two. Simply cut them into pieces and store in a freezer container for 2-3 months.

More Keto Dessert Recipes

If you like these keto cheesecake brownies, you might also like some of these other low carb keto desserts:

Keto Chocolate Chip Cookies – A favorite cookie for a reason!
Keto Mini Cheesecake – Another portion controlled treat, just like real cheesecake!
Keto Peanut Butter Mousse – If you need something to satisfy that sweet craving a bit FASTER (or while you wait for keto cheesecake brownies to set? ;)), this mousse comes together in just a few minutes.
Keto Chocolate Cupcakes – Chocolate cupcakes + chocolate frosting – this one is for the chocolate lovers!
Chocolate Chip Cheesecake Bars – A similar concept to these sugar-free cheesecake brownies, except the base is a chocolate chip cookie instead of a brownie.
Keto Shortbread Cookies – Since I’m assuming you like chocolate, you’ll definitely want to dip these shortbread cookies in a dunk of sugar-free chocolate.
Sugar Free Keto Fudge – Made with butter, cocoa powder, sweetener, and chocolate chips, this fudge is rich, sweet, and only 0.3g net carbs!

Tools To Make Keto Cheesecake Brownies

Tap the links below to see the items used to make this recipe.

Hand Mixer – A hand mixer makes these low carb brownie cheesecake bars come together quickly!
8×8 Inch Baking Pan – This pan is nonstick, but I still recommend lining it with parchment paper before baking, to prevent any sticking. (It’s also much easier clean up, too!)

Keto Cheesecake Brownies Recipe

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54 Comments

Cheryl
0 March 12, 2023Reply

Do these have to be refrigerated to keep?
- Wholesome Yum D
  0 March 13, 2023Reply
  
  Hi Cheryl, You can refrigerate if you want, but it’s not necessary.
Tiffannie
0 June 19, 2022Reply

What can be used in replace of eggs in the brownie mixture and the cheesecake mixture?
- Wholesome Yum D
  0 June 20, 2022Reply
  
  Hi Tiffannie, I have not tried a substitute in this recipe but flax eggs may work, I cannot guarantee the recipe will turn out the same as with traditional eggs.
Bec
0 May 22, 2022Reply

As always Maya. Your recipes are amazing. Highly recommend this one! 3 net carbs.
Charissa
0 April 15, 2022Reply

Help! Not sure what I did wrong. I had to use an 8″ springform pan as I didn’t have a square that size. It took longer and the butter seemed to separate out. The only thing I subbed was swerve in the brownie and pyure in the cheesecake.
- Maya | Wholesome Yum
  0 April 15, 2022Reply
  
  Hi Charissa, The sweetener was likely the issue. Swerve and Pyure are both erythritol-based and work very differently, I don’t recommend them in brownies or cheesecake. Sorry. Hope you’ll get the chance to try the recipe as written. 🙂
Sam
0 March 12, 2022Reply

Did half the amount of “sugar” in the brownie part and it came out fantastic.
Carol Harman
0 March 11, 2022Reply

These are the best ever brownies ever! 5 stars from me.
RR
0 February 12, 2022Reply

Made these today and they were awesome! Took the advice of another reviewer and subbed 1/4 cup of granulated monk fruit sweetener (which I blended until powdery) for allulose in both the brownie and cheesecake mixtures, which worked great. Thank you!
Cheryl
0 January 17, 2022Reply

I’ve made this 4 times now and even given it as a gift. I made it wrong the first time, only used 8 oz of cream cheese, but it was delicious. The second time I used 16 oz, 3rd and 4th times I used 12 oz each. I think the last one is our favorite. However, I get 36 pieces out of it. It’s so rich, you can easily eat just a little piece!
Kate
0 August 31, 2021Reply

Made this recipe today and it is delicious! I baked it in a muffin tin for “magic cupcakes.” Thanks for the recipe great recipe Maya!
Johanna Johnson
0 July 3, 2021Reply

Amazingly delicious! I found this recipe while searching for crustless keto cheesecake. Made this recipe instead because the picture looked scrumptious! Tastes even better than expected. 🙂 I substituted cacao powder and 100% cacao baking chocolate for cocoa powder and regular baking chocolate. Delightful!
Megan Prosser
0 June 1, 2021Reply

This was so good! I was so happy to finally find a keto baked good that tasted like the real thing and made my whole family happy! I did everything exactly like the recipe except I had to use a lime for the juice but I really didn’t notice a taste difference. Thank you so much for creating a baked dessert we love!! You always have the best recipes!!
Starlene
0 June 1, 2021Reply

I made these for my birthday… very delicious. I had to make one substitute because I had only 2.5 ounces baking chocolate on hand, I added two more tablespoons cocoa powder. I think they turned out wonderful. Couldn’t stop at one serving though so was glad they were only 3 grams net carbs. I bought powdered alullose from your site on purpose to make these. I’ve never used alullose before, great sweetener, no weird taste at all. Husband and adult sons thought they were great too. Thank you for such a great site.
Gabby
0 May 30, 2021Reply

I did my own math hoping that the nutrition info was lower than that and it turned out higher. I ended up with 302cal 29F 9P 2netC
Not every brand has the same nutrition so that just reinforced the importance of spending the 10 minutes it takes to calculate it all based on my ingredients since that is a sizable difference. They are cooling now but fingers crossed they are delicious
- Wholesome Yum M
  0 May 31, 2021Reply
  
  Hi Gabby, My numbers for calculating nutrition comes from the USDA food database, which I feel has the most accurate information. Sometimes cream cheese is rounded up on product labels, I use the more exact decimal numbers so that it scales more accurately in a recipe. I hope this helps!
Helene
0 May 17, 2021Reply

I did not like this recipe. The cheesecake portion was okay but the brownie portion was not chewy at all. I guess I prefer blondies to chocolate brownies.
Amy
0 May 9, 2021Reply

Made these for dessert for a family dinner with my parents, brother, and brother’s girlfriend. I was the only one coming who was keto. Everyone raved about the dessert and couldn’t believe it when I told them it was sugar free and low carb. Excellent recipe. Very rich, so a small serving is plenty. Hits the chocolate spot!
Sara Rush
0 February 18, 2021Reply

These turned out great! I didn’t have any baking chocolate on hand so I used 1 cup sugar free dark chocolate chips and only used 1/4 cup of powdered allulose for the brownies. No one can tell they are keto friendly. This will be a staple recipe for my household.
Pamela Phillips
0 February 7, 2021Reply

These turned out incredible!! I had to make a few recipe adjustments due to the ingredients on hand. I used 4 oz. Cacao Paste in place of the baking chocolate and used Lakanto Powdered sweetener. I used the sweetener conversion chart to figure how much to use – Brownies I used 1/4 cup and Cheesecake, I used 1/4 cup plus 1 teaspoon. Next time, I may put the reserved brownie mixture on top of the cheesecake and swirl it in with a knife.
Ilini
0 December 16, 2020Reply

Hi, I am planning to make this for dessert on Christmas, I see the recipe for the brownie does not use baking powder. Is that correct?
- Wholesome Yum M
  0 December 16, 2020Reply
  
  Ilini, Correct! Hope you love them!
Kristin
0 November 19, 2020Reply

They were absolutely delicious.
Tracy Baugh
0 October 16, 2020Reply

Cant wait to try this recipe this weekend. The brownie recipe lists the second ingredient of 4 oz. of ______,
what is this ingredient?
- Wholesome Yum M
  0 October 17, 2020Reply
  
  Hi Tracy, I’m sorry! It’s unsweetened baking chocolate.
Tanya S
0 September 30, 2020Reply

Wow, this turned out so awesome just wow. I used xylitol in it as the sweetener at half the recipe amount and it was cooked it in a casserole dish in a fry pan as I do not have an oven.
Fanny
0 September 25, 2020Reply

I made this last night and just had a piece right now it is delicious I couldn’t make swirl it look like it has oreos in cheesecake!! I used swerve confectioners !!
Fanny
0 September 23, 2020Reply

Hi Kind of new here I have a question can U use swerve confectioners instead of ?? Will there be a significant difference in carbs?? Thanks!
- Wholesome Yum M
  0 September 23, 2020Reply
  
  Hi Fanny, Yes, that will work fine in this recipe, however, you will need to use less sweetener. Check out this Sweetener Conversion Calculator to figure out exactly how much you will need for the recipe.
  - Sheila Padua
    0 November 1, 2020Reply
    
    Hi…will it work if you cut it in half? There is only one of me…thanks!
    - Wholesome Yum M
      0 November 1, 2020Reply
      
      Hi Sheila, Yes! You can absolutely half the recipe. Enjoy!
Annette Berger
0 September 22, 2020Reply

What can I use instead of butter? Coconut oil?
- Wholesome Yum M
  0 September 22, 2020Reply
  
  Hi Annette, Yes! Coconut oil will work great!
Tiffani
0 July 31, 2020Reply

HI! I’m excited to try this recipe! Do you use an unsweetened cocoa powder or just a regular cocoa powder that I assume is sweetened?

Thank you so much for your help and recipes!
- Wholesome Yum M
  0 July 31, 2020Reply
  
  Hi Tiffani, This recipe is sweetened with allulose. The cocoa powder should be unsweetened.
Angela Mathis
0 June 25, 2020Reply

The cheesecake part of my recipe came out delicious. The brownie part, however, did not. Idk if it’s because I used swerve instead of allulose? I’m gonna try this recipe again but next time with allulose and not greasing my pan at all. (I’m just always afraid it’ll stick to the pan)
- Maya | Wholesome Yum
  0 June 29, 2020Reply
  
  Hi Angela, Yes, the Swerve would be the reason they didn’t turn out. Allulose retains moisture much better than Swerve does, and makes fudgy brownies, while with Swerve there’s a good chance that they dry out by the time the cheesecake layer is done. You can definitely grease your pan, though, no problem with doing that. Hope you get the chance to try them again with the allulose sweetener. 🙂
Julie
0 June 15, 2020Reply

It tastes like it’s missing something. I used salted butter, but maybe it needed some. I used swerve and it wasn’t sweet enough. I think I would try again using 1 cup powdered swerve for the brownie and the cheesecake. I did not use chocolate chips either.
Hari Soebagio
0 June 8, 2020Reply

I made this last weekend. We love every bit of it. The combination between the cheesecake and the brownies really complement each other. Great Recipe! THANK YOU!
Taryn
0 May 31, 2020Reply

Can I use Lilly’s chocolate chips in place of baking chocolate? I don’t seem to have any on hand.
- Wholesome Yum M
  0 May 31, 2020Reply
  
  Hi Taryn, Yes that will work fine. You will probably want to scale back the amount of sweetener to use in the recipe since your chocolate is already sweetened.
Cristina
0 May 30, 2020Reply

Let it chill overnight and came out perfect! Only complaint is how fast it disappears! So Good!!!
Danna
0 May 24, 2020Reply

This looks so delicious and I am going to try it for a friend’s birthday. I don’t have a double boiler, can I just microwave the chocolate and butter?
- Wholesome Yum M
  0 May 24, 2020Reply
  
  Hi Danna, Yes microwave in short 15 second bursts, stirring in between so you don’t burn the chocolate.
Melissa Newell
0 May 19, 2020Reply

Allulose has carbs and no fiber to minus. I’m not understanding this.
- Maya | Wholesome Yum
  0 May 19, 2020Reply
  
  Hi Melissa, You’d subtract the carbs from allulose just as you would subtract the carbs in fiber, because we can’t metabolize it. I explain that more in my keto sweetener guide (there’s a section on allulose) and on my allulose page (this is the product but there are FAQs in there). Hope this helps!
marlene barber
0 May 17, 2020Reply

Where I live things like allulose are unavailable. I can get swerve monk fruit, erythritol and the type of sweetener Walmart has. I live in Canada (BC) and it is hard to find some products.
- Wholesome Yum M
  0 May 18, 2020Reply
  
  Hi Marlene, I understand not all of these sweeteners are available in all places. If that’s the case, please feel free to use what you have accessible to you. I have a sweetener conversion calculator here. My Besti sweeteners will be available in Canada very soon – sign up here to be notified when they are!
Michelle
0 May 11, 2020Reply

Omg. So moist and delicious! You would never guess these were keto!
Sara Welch
0 May 11, 2020Reply

What a decadent dessert! Exactly what I needed to satisfy my sweet tooth!
Laura
0 May 11, 2020Reply

I used allulose for the first time making these brownies and I agree that it’s a better outcome than with erythritol, which is what I typically use. These are so good. I think they’re my new keto dessert fav.
Cate
0 May 11, 2020Reply

Mmm these look absolutely delicious! Thanks for the recipe I can’t wait to make these cheesecake brownies!
Carrie Robinson
0 May 11, 2020Reply

Oh yum! Two of my favorite desserts in one! 🙂