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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
Cate
1I’ve made these twice now for family gatherings, and they are so delicious. The brownies are fudgey, and the cheesecake is just the right amount of sweet and creamy. I usually have to bake them about eight minutes longer so they set in the middle, but they came out perfect both times. They are a crowd favorite!
Maya | Wholesome Yum
0Thank you, Cate! I so happy they were a hit at your family gathering. The baking time can vary depending on your pan, your oven, etc, so I’m glad you found timing that works well for your setup.
Corinna
1This recipe makes delicious Keto cheesecake brownies that I cut up into small squares and store in the freezer when I’m in the mood for a sweet treat! Happy to post a pic! I leave out the chocolate chips and use 100% dark chocolate.
Maya | Wholesome Yum
0Thank you, Corinna! That’s a great idea. I don’t have a way to post a pic here just yet, but you can upload it on this pin on Pinterest, or on Facebook or Instagram and tag me @wholesomeyum so I can see.
Amy
1Made these for my family and a they were a hit! Topped them with the delicious caramel sauce. Even my picky eater of a husband liked them and that’s saying a lot! Thank you!
Maya | Wholesome Yum
0I’m so glad your family loved these, Amy! Caramel sauce is a wonderful addition.
nas
0Absolutely delicious.
Wholesome Yum D
0So glad it hit the spot for you, Nas! Thanks for giving it a try.
Dana
0The cheesecake was delicious. I would definitely refrigerate like a normal cheesecake. The brownie was dry and way too chocolatey…and I love chocolate. Next time, I will probably use 4oz of chocolate only.
Maya | Wholesome Yum
0I’m glad you liked the cheesecake, Dana! Yes, you need it to cool to set. It sounds like the brownie part might have been a bit overbaked, so you could try a little less time next time and see if the cheesecake still sets.
Laurel
0I’ve made 4 of your keto desserts so far and these cheesecake brownies are both my son’s and my absolute favorite! They have helped so much with our low carb dieting, you would never know these have very little carbs per serving. We love them so much that we cut them into 12 squares instead of 16 and just watch the rest of our carbs for the day. The bottom layer is decadently fudgy and the cheesecake layer is creamy and delicious. Thank you Maya, for developing and posting so many keto dessert recipes for those of us watching our carbs and who have a sweet tooth.
Maya | Wholesome Yum
0I’m so glad to hear that, Laurel! It really means a lot, thank you. And I’ll definitely be creating more! 🙂
glo1776
0These were AWESOME! My sister came over and we split the job – one of us on the brownie layer and one on the cream cheese layer. We both were very pleased with the outcome and definitely will make them again. You would never know they were keto!
The cream cheese layer was the perfect texture, creamy and fluffy with a wonderful mouth-feel. The brownie layer was chocolatey and firm with no gritty quality. I was curious about that since it looked gritty going into the pan (as Maya says it does).
I made the recipe as described with two modifications. First, I subbed the Besti powdered monkfruit/allulose blend instead of Wholesome Yum allulose; I used Wholesome Yum sweetener conversion chart to calculate the amount. Second, I used my homemade cream cheese. My homemade cream cheese is more tart than store-brand so next time I would add a bit more sweetener.
Cheri Devine
0Hi Maya, Could you come up with your own version of Mango Cheesecake. I tried one and it was just okay. These brownie cheesecake bars of so very yummy. I have tried different recipes from others, but keep coming back to yours.
Wholesome Yum D
0Hi Cheri, Thank you for the suggestion, I will add it to my list of recipes to test.
Leslie
0This cheesecake brownie recipe is fudgy, rich, and satisfyingly delicious! I made it exactly as directed in the recipe, minus the extra chocolate chips, and it tastes like a brownie cheesecake! It’s my new fave dessert, alongside the keto cheesecake. Your thoughtful attention to detail in your recipes is appreciated!
Debra Williams
0I made these cheesecake brownies yesterday. I followed the recipe and they looked just like the picture and were delicious.
Tim
0This looks delicious. What are your thoughts on replacing almond flour for the nut allergy sufferers amongst us? I have a combination of flaxseed, coconut, sunflower and lupin flours that I could try.
Wholesome Yum D
0Hi Tim, Sunflower flour is usually the best replacement for almond flour.
Tim
0This worked wonderfully/was delicious!
Louanne
0When I watch the videos, in the middle it cuts out shows a different video after a second commercial. This has happened many times.
Maya | Wholesome Yum
0Hi Louanne, This is a limitation of our video player, but you can just click the button that shows up to keep watching instead of going to the next video. If you prefer an ad-free experience, Wholesome Yum Plus offers this option.
Cheryl
0Do these have to be refrigerated to keep?
Wholesome Yum D
0Hi Cheryl, You can refrigerate if you want, but it’s not necessary.
Tiffannie
0What can be used in replace of eggs in the brownie mixture and the cheesecake mixture?
Wholesome Yum D
0Hi 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
0As always Maya. Your recipes are amazing. Highly recommend this one! 3 net carbs.
Charissa
0Help! 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
0Hi 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
0Did half the amount of “sugar” in the brownie part and it came out fantastic.
Carol Harman
0These are the best ever brownies ever! 5 stars from me.
RR
0Made 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
0I’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!