Keto Cheesecake Cream Cheese Brownies
These indulgent keto cheesecake brownies combine rich, fudgy chocolate with a creamy cheesecake swirl. They're low in carbs but high in flavor, making them the perfect guilt-free treat for anyone on a ketogenic diet.
Ingredients
- Brownie Base:
- 1 cup almond flour finely ground
- 1/2 cup unsweetened cocoa powder preferably Dutch-process
- 1/2 cup granulated erythritol or preferred keto sweetener
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup unsalted butter melted
- 2 large eggs room temperature
- 1 tsp vanilla extract pure
- Cheesecake Layer:
- 8 oz cream cheese softened to room temperature
- 1/4 cup powdered erythritol
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
- In a medium bowl, whisk almond flour, cocoa powder, granulated erythritol, salt, and baking powder.
- In a large bowl, whisk together melted butter, eggs, and vanilla extract until smooth.
- Gradually fold dry ingredients into the wet mixture in batches, mixing just until combined.
- In a separate bowl, beat softened cream cheese until smooth. Mix in powdered erythritol until fully incorporated.
- Spread two-thirds of brownie batter evenly into prepared pan.
- Carefully spread cheesecake mixture over the brownie layer to the edges.
- Drop spoonfuls of the remaining brownie batter over cheesecake layer. Use a knife to create gentle swirls.
- Bake for 25–30 minutes, until edges are set and the center is slightly jiggly.
- Cool completely in pan on a wire rack. Then refrigerate for at least 2 hours or overnight before slicing and serving.
Notes
Bring all refrigerated ingredients to room temperature for best texture.
For a mint variation, add 1/4 tsp peppermint extract to the brownie batter.
Stir in 1/3 cup chopped walnuts or pecans for a nutty twist.
Sugar-free chocolate chips can be sprinkled on top before swirling for added richness.
Store in an airtight container in the refrigerator for up to 5 days or freeze individually for up to 3 months.
Coconut flour can replace almond flour using 1/3 cup and an extra egg, but texture may vary.