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Keto Cheesecake Brownies
Alice

Keto Cheesecake Brownies Recipe

These Keto Cheesecake Brownies combine fudgy, rich chocolate and creamy cheesecake in a single, low-carb bar. They’re quick to make, easy to portion, and keep well — perfect for anyone who wants indulgence without the sugar crash.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Keto, Low-Carb
Calories: 329
Ingredients Method

Ingredients
  

  • 200 g almond flour ≈2 cups
  • 40 g unsweetened cocoa powder ≈½ cup
  • 170 g unsalted butter melted (≈12 tbsp)
  • 3 large eggs ≈150 g
  • 100 g erythritol or keto sweetener base
  • 1 tsp vanilla extract
  • ½ tsp baking powder pinch salt
  • 80 g sugar-free chocolate chips optional
  • 226 g cream cheese 8 oz, room temperature
  • 1 large egg ≈50 g for cheesecake layer
  • 60 g erythritol cheesecake layer
  • 1 tsp vanilla extract + 1 tsp lemon zest optional

Method
 

  1. Preheat oven to 175°C/350°F. Line a 9×9 inch pan with parchment.
  2. In a bowl, whisk melted butter with 100 g erythritol. Add 3 eggs, whisking until smooth, then stir in vanilla.
  3. In another bowl, combine almond flour, cocoa, baking powder, and salt. Fold dry into wet until combined; stir in chocolate chips. Batter should be thick but spreadable.
  4. In a small bowl, beat cream cheese until smooth. Add 1 egg, 60 g erythritol, vanilla, and lemon zest; beat into a silky mixture.
  5. Spread brownie batter into pan evenly. Drop spoonfuls of cheesecake mixture on top and swirl with a knife.
  6. Bake 22–30 minutes until edges set and center has slight jiggle. Cool 30 minutes, then chill 2 hours for best slicing.
  7. Lift slab from pan using parchment, slice into 12 squares, and serve. Store chilled.