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Free Printable: Low Carb & Keto Food List
Get It NowCan’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!)
Keto Cheesecake Brownies
By
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.
Tap underlined ingredients to see the ones I use.
Brownie Mixture:
Cheesecake Mixture:
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
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Preheat oven to 350 degrees F (177 degrees C). Line an 8x8 in (20x20 cm) pan with parchment paper.
Brownie Mixture:
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Melt the butter and chocolate together in a double boiler over low heat, stirring occasionally, until smooth.
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Remove from heat. Stir in the vanilla extract, if using (recommended).
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Add the almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter will be a little grainy looking.
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Transfer 3/4 of the batter to the lined pan and set aside the other 1/4 of the mixture.
Cheesecake Mixture:
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In a medium bowl, beat the cream cheese and powdered sweetener together at low to medium speed, until fluffy.
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Beat in the eggs, one at a time.
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Beat in the lemon juice and vanilla extract.
Assembly:
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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.
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Pour the mixture in the pan on top of the brownie layer. Sprinkle chocolate chips over the top of brownies.
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Bake for about 35-40 minutes , until the cheesecake layer is almost set, but still slightly jiggly.
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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.
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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Keto Cheesecake Brownies Recipe
76 Comments
Kate
0Made 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
0Amazingly 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
0This 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
0I 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
0I 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
0Hi 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
0I 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
0Made 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
0These 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
0These 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
0Hi, 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
0Ilini, Correct! Hope you love them!
Kristin
0They were absolutely delicious.
Tracy Baugh
0Cant 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
0Hi Tracy, I’m sorry! It’s unsweetened baking chocolate.
Tanya S
0Wow, 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
0I 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
0Hi 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
0Hi 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
0Hi…will it work if you cut it in half? There is only one of me…thanks!
Wholesome Yum M
0Hi Sheila, Yes! You can absolutely half the recipe. Enjoy!
Annette Berger
0What can I use instead of butter? Coconut oil?
Wholesome Yum M
0Hi Annette, Yes! Coconut oil will work great!
Tiffani
0HI! 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
0Hi Tiffani, This recipe is sweetened with allulose. The cocoa powder should be unsweetened.
Angela Mathis
0The 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
0Hi 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
0It 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
0I 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!