Keto Cheesecake Brownies
This Keto Cheesecake Brownies recipe is for people on the low-carb / keto diet or anyone with a sweet tooth, for that matter. Keto Cheesecake Brownies – You must try this recipe.
These gluten-free and keto cheesecake brownies are the best of both worlds! An incredibly fudgy low carb brownie is paired with tangy swirls of creamy cheesecake.
This recipe uses almond flour only. In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.
If you like this, you can try similar recipes:
- Keto Cheesecake Stuffed Brownies
- Amazing Fudgy Keto Brownies
- Keto Avocado Brownies
- Keto Brownies
- Flourless Keto Brownies
- Keto Chocolate Brownie Cheesecake Squares
- Low Carb Chocolate Zucchini Brownies
- Low Carb German Chocolate Brownies
- Low Carb Grasshopper Brownies
- Keto Brownie Cheesecake
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Cheesecake Brownies
Course: DessertCuisine: American48
servings30
minutes30
minutes283
kcalThis Keto Cheesecake Brownies recipe is for people on the low-carb / keto diet or anyone with a sweet tooth, for that matter.
Ingredients
- Cheesecake Layer:
1 cup cream cheese, softened
1/4 cup powdered sweetener (Swerve)
1 egg
1 teaspoon vanilla extract
- Brownie Layer:
1/2 cup unsalted butter
1/2 cup powdered sweetener (Swerve)
1/3 cup cocoa powder
1/2 teaspoon salt
2 eggs
1/3 cup almond flour
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square pan with parchment paper.
- Mix cream cheese and sweetener together in a bowl using an electric mixer until creamy smooth. Mix in egg and vanilla extract until fully combined.
- Bring a saucepan of water to a simmer. Top saucepan with a heatproof bowl large enough to stay above the water. Combine butter, sweetener, cocoa powder, and salt in the bowl. Cook and stir until melted and fully combined, 1 to 3 minutes. Remove from heat and cool until bowl is safe to handle. Whisk in 1 egg at a time, stirring vigorously, until mixture becomes pudding-like. Add almond flour and continue to whisk brownie mixture until blended.
- Pour 2/3 of the brownie mixture into the bottom of the prepared baking pan. Add cream cheese mixture. Top with dollops of remaining brownie mixture and use a knife to create a swirled design.
- Bake in the preheated oven until set but still slightly jiggly, about 25 minutes. Cool before serving.
- Enjoy!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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