Keto Cheesecake Brownies

Total Time: 1 hour (plus 2 hours cooling)
Active Prep Time: 20 minutes
Bake Time: 40 minutes
Skill Level: Intermediate
Yield: 16 rich brownie squares

Experience the perfect marriage of two classic desserts without the guilt. These Keto Cheesecake Brownies feature a dense, fudgy chocolate base swirled with a creamy, tangy cheesecake topping—all while staying under 3g net carbs per serving. They’re rich, satisfying, and proof that a low-carb lifestyle doesn’t mean sacrificing indulgence.

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Ingredients

For the Brownie Layer:

• 1 cup (224g) almond flour (finely ground, blanched)

• ½ cup (50g) unsweetened cocoa powder (Dutch-process preferred)

• ⅓ cup (70g) powdered erythritol or allulose (for best texture)

• 1 tsp baking powder

• ¼ tsp sea salt

• ½ cup (115g) unsalted butter, melted and cooled

• 2 large eggs, at room temperature

• 1 tsp pure vanilla extract

• ½ cup (85g) sugar-free dark chocolate chips (optional, for extra fudge)

For the Cheesecake Swirl Layer:

• 8 oz (225g) full-fat cream cheese, softened to room temperature

• 1 large egg, at room temperature

• ⅓ cup (70g) powdered erythritol or allulose

• 1 tsp pure vanilla extract

Special Equipment:

• 8×8 inch square baking pan

• Parchment paper

• Electric hand mixer or stand mixer

• Two medium mixing bowls

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Step-by-Step Instructions

Step 1: Prep & Preheat (Time: 10 mins | Intensity: Low)

1. Preheat your oven to 350°F (175°C). This is crucial for even baking.

2. Line your 8×8 baking pan with parchment paper, leaving an overhang on two opposite sides. This creates “handles” to lift the cooled brownies out easily. Lightly grease the exposed sides of the pan.

3. Ensure your cream cheese and eggs are at room temperature. This is the secret to a smooth, lump-free cheesecake swirl. Take them out about 30-60 minutes before you start.

Step 2: Make the Cheesecake Swirl (Time: 5 mins | Intensity: Medium)

1. In a medium bowl, combine the softened cream cheese, ⅓ cup sweetener, 1 egg, and 1 tsp vanilla extract.

2. Using an electric mixer on medium speed, beat until the mixture is completely smooth, creamy, and free of lumps. Scrape down the sides of the bowl as needed. Set aside.

Step 3: Make the Keto Brownie Batter (Time: 10 mins | Intensity: Medium)

1. In a separate bowl, whisk together the dry ingredients: almond flour, cocoa powder, ⅓ cup sweetener, baking powder, and salt. Ensure there are no clumps.

2. In another bowl (or a large measuring cup), whisk the melted butter, 2 eggs, and 1 tsp vanilla extract until fully combined.

3. Fold the wet ingredients into the dry ingredients using a spatula. Mix just until combined and no dry streaks remain. The batter will be thick and fudgy. If using, gently fold in the sugar-free chocolate chips.

Step 4: Assemble & Swirl (Time: 5 mins | Intensity: Low)

1. Spread the thick brownie batter evenly into the prepared pan. It may require some patience—use a spatula or your fingers lightly greased to press it into a smooth layer.

2. Carefully pour the cheesecake mixture over the brownie base. Use a spoon or offset spatula to spread it into an even layer, covering the brownie batter completely.

3. Create the signature swirl: Take a knife or a skewer. Dip it into the pan and make wide, sweeping “S” shapes or circular motions through both layers. Don’t over-swirl—you want distinct marbling, not a muddy mix.

Step 5: Bake & Cool (Time: 40 mins + 2 hrs | Intensity: Low, then Patience!)

1. Bake in the preheated oven for 35-40 minutes. The brownies are done when the edges are set, the top is lightly golden, and the center still has a slight jiggle (it will firm up as it cools). A toothpick inserted into the brownie part (not the cheesecake swirl) should come out with a few moist crumbs.

2. This step is critical for perfect texture: Remove the pan from the oven and place it on a wire rack. Allow the brownies to cool completely in the pan—this will take at least 1.5 to 2 hours. The brownies continue to set during this time.

3. For the cleanest slices, once cooled, cover the pan and refrigerate for an additional 2-3 hours or overnight. This firms up the cheesecake layer beautifully.

Step 6: Slice & Serve (Time: 5 mins)

1. Using the parchment paper handles, lift the entire brownie slab out of the pan and onto a cutting board.

2. Using a sharp knife wiped clean between cuts, slice into 16 squares.

3. Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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Nutrition Information (Per Serving, 1 brownie square)

• Calories: 180 kcal

• Total Fat: 17g

• Saturated Fat: 8g

• Total Carbohydrates: 5g

• Dietary Fiber: 2g

• Sugars: 1g

• Sugar Alcohols: 2g (varies by sweetener used)

• Net Carbohydrates: 3g

• Protein: 5g

Dietary Tags: Gluten-Free, Grain-Free, Keto-Friendly, Low-Carb, Vegetarian

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Chef’s Tips for Success:

• Sweetener Note: Powdered sweeteners dissolve best and prevent a “cooling” aftertaste. A blend of erythritol and monk fruit is highly recommended.

• Fudgy vs. Cakey: For ultra-fudgy brownies, do not over-bake. The center should still look slightly underdone when you take it out.

• Flavor Boost: Add ½ tsp of instant espresso powder to the brownie dry ingredients to deepen the chocolate flavor without adding coffee taste.

• Pan Size Matters: Using an 8×8 pan is key for the right thickness. A 9×9 pan will result in thinner brownies and a shorter bake time.

Enjoy this perfect balance of rich chocolate and creamy cheesecake—a truly decadent treat that fits beautifully into your keto journey!