Keto Cheesecake Brownies

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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.

Frequently Asked Questions

• 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 other sweeteners can work. See my sweetener conversion chart to check how much to use. If you like monk fruit, Besti powdered monk fruit sweetener with allulose will give you the sweetest, fudgiest result. 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!
• Can you make them 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.

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!
• 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!

My Tools For 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!)

Recipe Card

4.78 from 40 votes

Keto Cheesecake Brownies

By Maya Krampf

With 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.

Prep: 15 minutes

Cook: 45 minutes

Total: 1 hour

Servings: 16 (adjust to scale recipe)

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Ingredients

U.S. - Metric

Tap underlined ingredients to see the ones I use.

Brownie Mixture:

• 1/2 cup Unsalted butter (at room temperature) ▢
• 4 oz Unsweetened baking chocolate ▢
• 3/4 cup Wholesome Yum Blanched Almond Flour ▢
• 2/3 cup Wholesome Yum 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 Cream cheese ▢
• 3/4 cup Wholesome Yum Powdered Allulose ▢
• 2 large Eggs ▢
• 1/2 tbsp Lemon juice ▢
• 1 tsp Vanilla extract ▢
• 1/4 cup Sugar-free dark chocolate chips (optional) ▢

Instructions

[ See step photos ]

Tap on the times in the instructions to start a kitchen timer.

1. Preheat oven to 350 degrees F (177 degrees C). Line an 8x8 in (20x20 cm) pan with parchment paper.

Brownie Mixture:

1. Melt the butter and chocolate together in a double boiler over low heat, stirring occasionally, until smooth.

2. Remove from heat. Stir in the vanilla extract, if using (recommended).

3. Add the almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter will be a little grainy looking.

4. Transfer 3/4 of the batter to the lined pan and set aside the other 1/4 of the mixture.

Cheesecake Mixture:

1. In a medium bowl, beat the cream cheese and powdered sweetener together at low to medium speed, until fluffy.

2. Beat in the eggs, one at a time.

3. Beat in the lemon juice and vanilla extract.

Assembly:

1. Fold 1/4 of the reserved brownie batter and the cheesecake filling mixture together gently. Don't over mix - you want to leave swirls in there.

2. Pour the mixture in the pan on top of the brownie layer. Sprinkle chocolate chips over the top of brownies.

3. Bake for about 35-40 minutes , until the cheesecake layer is almost set, but still slightly jiggly.

4. Cool completely before moving or cutting.

Did you make it? Leave a review or tag me @wholesomeyum on Instagram!

Maya's Recipe Notes

Serving size: 1 small cheesecake brownie, or 1/16 of the pan

• Store: Keep in an airtight container for 1–3 days. You can chill them longer, but they’ll dry out a bit.
• Freeze: Cut into pieces and freeze for 2–3 months if you won’t eat them soon.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 236

Fat 23.1g

Protein 5.5g

Total Carbs 5g

Net Carbs 3g

Fiber 2g

Sugar 1.4g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  No Bake Chocolate Cheesecake
• 
  Keto Cheesecake Bites
• 
  Keto Pumpkin Cheesecake
• 
  Keto Cheesecake (Sugar Free)

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