These Keto Cheesecake Brownies are the most delicious invention ever. Make low carb brownies cheesecake brownies that are insanely chocolatey, rich, fudgy, and perfectly paired with a creamy cheesecake filling. And for only 1.5g carbs I think we have a pretty good deal!
The most popular recipe, is Keto Brownies, and for a great reason! They are easy to make, delicious, and your favorite keto dessert. I had to come up with another delicious keto dessert recipe that I’m sure you’ll love. It’s your best option when craving sweets on a ketogenic diet.
Reasons You’ll Love this Keto Cheesecake Brownies Recipe
- Super fudgy, rich, and ultra-creamy.
- Easy to make with just a few ingredients.
- The perfect cure for a sweet tooth.
Only 3g carbs per serving. - Naturally gluten-free and grain-free!
How to Make Keto Cheesecake Brownies
These low carb keto Cheesecake Brownies are super easy to make from scratch. You’ll need to make a fudgy keto brownies layer and a batch of our delicious cheesecake layer.
Ingredients for Keto Cheesecake Brownies
To make these cream cheese keto brownies you’ll need just a few ingredients that are super common and easy to find. Just gather all the ingredients and enjoy a decadent low carb brownie recipe.
Almond Flour Use superfine, balanced almond flour for the best texture. Almond meal won’t work.
Eggs– I always use large eggs at room temperature to reduce the eggy taste.
Unsalted Butter – High-Quality Butter is very important.
Dark Chocolate– Unsweetened chocolate is the best.
Cocoa Powder– I recommend using a Dutch-processed cocoa powder, but make sure to sift it to get rid of the bigger lumps.
Powdered Sweetener– Using powdered sweeteners while baking makes a huge difference in taste and texture. Choose your favourite such as monk fruit sweetener, allulose, or erythritol.
Vanilla Extract– amplifies the chocolate taste. Additionally, you can use a teaspoon of instant coffee.
Baking Powder– helps these low carb brownies become super fluffy.
Cream Cheese – Use full fat if you want that extra creaminess of a delicious cheesecake. Make sure to use softened cream cheese so it mixes well in the cheesecake batter.
DIRECTIONS
- Make the brownie base: In a large bowl, whisk together the butter, sweetener, eggs, and vanilla extract. Add the almond flour, cocoa powder, baking powder, and salt and whisk until well combined. Thin the batter with a little water, if necessary.
2. Bake the brownies: Spread in a greased 9-inch springform pan and bake 15 to 20 minutes, until the edges are set but the center is still a little wet and soft. Let cool.
3. Prepare the cheesecake filling: In a large bowl, beat the cream cheese for two minutes, until very smooth. Beat in the sweetener until well combined. Then add the eggs, cream, and vanilla and beat until just combined.
4. Bake the cheesecake: Pour the filling over crust and spread evenly. Bake until the edges are set and the center still jiggles slightly when shaken, 35 to 45 minutes. Remove from oven and let cool.
5. Let cool completely: Let the cheesecake come to room temperature, then run a knife around edges to loosen and remove the sides of pan.
6. Refrigerate: Cover the cheesecake with plastic wrap and refrigerate until completely set, at least 3 hours.
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