Keto Cheesecake Brownies: Low Carb Dessert Recipe (Print Version)
Keto cheesecake brownies combine rich chocolate fudge with creamy cheesecake swirls. Enjoy this decadent, low carb dessert without the guilt. Easy to make and satisfying.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Fudgy Brownie Foundation
01 -
1/2 cup unsalted butter, melted
02 -
1/2 cup unsweetened cocoa powder
03 -
1/2 cup erythritol-monk fruit blend sweetener
04 -
2 large eggs
05 -
1 tsp vanilla extract
06 -
1/4 tsp espresso powder
07 -
1/4 tsp salt
08 -
3/4 cup super-fine almond flour
→ Cloud-Like Cheesecake Swirl
09 -
8 oz full-fat cream cheese, softened
10 -
1/4 cup erythritol-monk fruit blend sweetener
11 -
1 large egg yolk
12 -
1/2 tsp vanilla extract
→ Decadent Finishing Touches
13 -
1/4 cup sugar-free chocolate chips
14 -
Pinch of flaky sea salt, for garnish
# Instructions:
01 -
Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. This prepares your pan for the Heavenly Keto Cheesecake Brownies - Low Carb Dessert.
02 -
In a bowl, combine 1/2 cup melted unsalted butter, 1/2 cup unsweetened cocoa powder, 1/2 cup erythritol-monk fruit blend sweetener, 2 large eggs, 1 tsp vanilla extract, 1/4 tsp espresso powder, and 1/4 tsp salt. Stir well, then fold in 3/4 cup super-fine almond flour until just combined.
03 -
In a separate bowl, beat 8 oz softened full-fat cream cheese with 1/4 cup erythritol-monk fruit blend sweetener until smooth. Mix in 1 large egg yolk and 1/2 tsp vanilla extract until just combined. Do not overmix this cheesecake layer.
04 -
Pour the brownie batter into the prepared pan, spreading evenly. Dollop spoonfuls of the cheesecake mixture over the brownie layer. Use a knife or skewer to gently swirl the cheesecake into the brownie batter, creating beautiful patterns for your Heavenly Keto Cheesecake Brownies - Low Carb Dessert.
05 -
Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the brownie (not cheesecake) comes out with moist crumbs. Avoid overbaking to keep them fudgy.
06 -
Immediately after baking, sprinkle 1/4 cup sugar-free chocolate chips over the warm brownies. Let them melt slightly, then spread if desired. Garnish with a pinch of flaky sea salt. Allow the Heavenly Keto Cheesecake Brownies - Low Carb Dessert to cool completely in the pan on a wire rack.
07 -
Once cooled, refrigerate the Heavenly Keto Cheesecake Brownies - Low Carb Dessert for at least 2-3 hours, or preferably overnight, to allow the cheesecake layer to fully set. This makes for clean slices and optimal texture. Cut into 12 squares and serve chilled.
# Notes:
01 -
Store these brownies in an airtight container in the refrigerator for up to 5 days.
02 -
For a nut-free option, you might try sunflower seed flour in the brownie base, though the texture may vary slightly.
03 -
Do not overmix the cheesecake batter; overmixing can incorporate too much air, leading to cracks during baking.
04 -
While delicious chilled, letting them sit at room temperature for 10-15 minutes before serving can enhance their fudgy texture.
# Tools You'll Need:
01 -
8x8 inch baking pan
02 -
parchment paper
03 -
mixing bowls
04 -
whisk
05 -
rubber spatula
06 -
electric mixer
# Nutrition Facts (Per Serving):
Calories: 207 kcal
Total Fat: 20 g
Total Carbohydrate: 21 g
Protein: 5 g