Keto Cheesecake Brownie Recipe

If you’re craving something rich, chocolatey, and oh-so-satisfying, this keto cheesecake brownie recipe is about to become your new favorite. It’s got that classic fudgy brownie base topped with a swirl of creamy cheesecake, basically, dessert heaven in every bite, minus the sugar crash.

This is one of those treats that feels way too indulgent to be low-carb, but with just a few smart swaps, it totally fits into your keto lifestyle. I love making this on weekends or when I’m hosting friends, it’s always a hit (even with non-keto folks). The best part? It’s super simple to make, even if you’re new to baking keto.

Quick Highlights

Just 3g net carbs per serving
Rich, fudgy, and creamy all in one
Ready in under 45 minutes
Easy to make with pantry-friendly ingredients
Freezer-friendly for make-ahead treats

Recipe Card

Keto Cheesecake Brownie Recipe

Recipe by SouhailDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

190

kcal

A rich, fudgy brownie base swirled with creamy cheesecake, this keto cheesecake brownie recipe is the ultimate low-carb dessert that’s easy to make and totally satisfying.

Ingredients

For the brownie layer
1/2 cup (1 stick) unsalted butter, melted
1/2 cup almond flour
1/3 cup unsweetened cocoa powder
1/2 cup erythritol (or preferred keto sweetener)
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
For the cheesecake layer
8 oz cream cheese, softened
1/4 cup powdered erythritol
1 large egg
1/2 tsp vanilla extract

Directions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Make the brownie batter: In a medium bowl, mix melted butter, cocoa powder, and erythritol. Stir in eggs and vanilla, then fold in almond flour, salt, and baking powder.
Pour brownie batter into the prepared pan and spread evenly.
Make the cheesecake topping: In another bowl, beat softened cream cheese with powdered erythritol until smooth. Add egg and vanilla, mixing until creamy.
Dollop cheesecake mixture on top of the brownie batter. Use a knife to swirl the two layers together.
Bake for 25–30 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
Cool completely before slicing. Store in the fridge for up to 5 days.

Notes

Let cool fully before slicing for clean edges.
For extra indulgence, add a few keto chocolate chips.
Store leftovers in the fridge or freeze for later.

Tips for the Best Cheesecake Brownies

Use room temperature ingredients: Especially the cream cheese and eggs, this helps everything blend smoothly and prevents lumps in your cheesecake layer.
Don’t overmix the batter: Gently combine your ingredients to keep the brownie base dense and fudgy, not cakey.
Swirl, don’t stir: Use a butter knife or toothpick to swirl the cheesecake mixture into the brownie layer, too much mixing will muddy the layers.
Watch the bake time: Start checking at 25 minutes. The center should be just set, with a slight jiggle. Overbaking dries them out fast.
Cool completely before slicing: These taste best chilled! Pop them in the fridge for an hour or two to get those clean, sharp edges when cutting.

Easy Variations to Try

Dairy-Free Version: Swap in vegan cream cheese and use coconut oil or a dairy-free butter alternative for the brownie base.
Nut-Free Option: Substitute almond flour with sunflower seed flour at a 1:1 ratio. The taste is very similar and still keto-friendly.
Add-ins for extra flavor: Stir in a handful of sugar-free chocolate chips, chopped pecans, or a sprinkle of cinnamon to the brownie batter.
Flavor twists: Add a teaspoon of espresso powder to deepen the chocolate flavor, or swirl in some sugar-free raspberry preserves for a fruity finish.
Mini brownie bites: Bake them in a silicone mini muffin pan for bite-sized cheesecake brownie treats, perfect for parties or portion control!

Nutrition Facts (Per Serving – Makes 12 Squares)

Calories: 190 kcal
Fat: 17g
Protein: 4g
Net Carbs: 3g

FAQs About Keto Cheesecake Brownie Recipe

Can I freeze keto cheesecake brownies?

Yes! Let them cool completely, slice, and wrap individually. Freeze for up to 2 months. Just thaw overnight in the fridge before enjoying.

Can I use coconut flour instead of almond flour?

Coconut flour is much more absorbent, so it won’t be a direct swap. If you try it, use only 2–3 tablespoons and increase the eggs slightly.

Why is my cheesecake layer lumpy?

Make sure your cream cheese is room temperature and beat it well before adding the egg. That’ll help it blend smoothly.

What to Try Next for Your Sweet Keto Cravings

If you loved this keto cheesecake brownie recipe, I’ve got a feeling you’ll be just as obsessed with a few of my other low-carb favorites. When you’re in the mood for something cozy and comforting, check out my banana nut bread keto recipe, it’s fluffy, nutty, and just the thing for a lazy Sunday.

Craving something cool and creamy? My keto butter pecan ice cream made with condensed milk is rich, scoopable, and totally dreamy.

And for those times when you just want to sneak a sweet bite straight from the fridge, my keto cookie dough recipe has your back.

Let me know which one you try next, and happy keto baking!