Keto Halloween Brownie Cheesecake

Halloween is one of my favourite times of the year for several reasons…

1. I get to dress up and use my creative skills to create make-up looks I'd NEVER wear normally.
2. I get to bake all sorts of fun and cool looking desserts..
3. I get to hand out candy (I love seeing all the kids in their costumes! -Although 2020 may be a tad different) and…
4. It's always right around my birthday! 

Disclaimer: this post contains some affiliate links. I may receive a small commission if you choose to purchase and item through one of these links. This does NOT affect your purchase in anyway.

So with that in mind, I was inspired to create the PERFECT cake for those people who have October birthdays or for those just looking to bring something delicious and keto-friendly to their next Halloween get-together! 

Did I mention it's also super easy to put together and tastes like fudgey-chocolatey-cheesecake happiness? If you don't believe me..give it shot for yourself!

This cake has two beautiful layers. One is a delicious cheesecake layer that I've actually went back and recently updated (In 2020!) because the original cake you see in this post was actually created in October of 2018!

This post definitely needed an over-haul. So I've updated the sweetener to one I much-prefer now compared to the Truvia and Splenda I used to use. 

The sweetener is a powdered monkfruit erythritol blend by Lakanto. It tastes SO close to sugar and blends into desserts and frostings seamlessly. 

I also added 3 tbsp of sour cream to the cheesecake portion of this cake because I find it helps to give the cheesecake that “tang” it really needs. 

I also improved the directions because clearly I did not know how to write recipes 2 years ago, haha. Also my photography could use some work but the cake itself is cute so I'll leave it alone (for now). 

Otherwise, I pretty much kept this recipe as it is because it's always been one I referred back to! Now I will say, the crust is made with cocoa powder and coconut oil or melted butter but if you do not have these, you can also make a crust like the one in my Keto Cheesecake Brownies recipe which actually uses melted chocolate instead!

Overall this Keto Halloween Brownie Cheesecake is super fun and tasty. (It's also very kid friendly!)

Tools I Used To Make Keto Halloween Cheesecake

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.  I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Mixing Bowls
• 9-Inch Cake Pan
• Hand Held Mixer
• Spatula

Ingredients In Keto Halloween Brownie Cheesecake

• Almond Flour 
• Coconut Flour
• Cocoa Powder
• Powdered Monkfruit Erythritol Sweetener – I use the powdered form but you can also use granulated in this recipe
• Xanthan Gum
• Coconut Oil
• Vanilla Extract

Tips For Making Low Carb Halloween Brownie Cheesecake

• For the best cheesecake, make sure your eggs cream cheese and sour cream are at room temperature before preparing.
• Not a fan of orange? This cake also looks great with green food colouring!
• You can use any sweetener for this recipe that measures like sugar. If you are using powdered, stick with the amounts recommended, if using granulated, you may need slightly more to get the same amount of sweetness

How To Store Sugar Free Brownie Cheesecake

• Store this cake covered in the fridge for up to 7 days OR freeze by slicing into pieces and storing in an airtight container between layers of wax paper for 1 to 2 months.

Like this recipe? Try some of my other similar recipes:

• Keto Mini Candy Corn Cheesecakes
• Keto Cheesecake Brownies
• Keto Peppermint Brownie Cheesecake
• Keto Pumpkin Spice Balls
• Keto Pumpkin Chocolate Chip Cookies
• Keto Pumpkin Bread

Keto Halloween Brownie Cheesecake Recipe

Serves: 8

Ingredients:

Brownie Layer

• 3/4 cup powdered monkfruit/erythritol sweetener, 144g
• 1/2 cup almond flour, 56g
• 1/2 cup cocoa powder, 48g
• 2 tbsp coconut flour, 14g
• 1 tsp xanthan gum
• 1/2 tsp salt
• 1/4 tsp baking powder
• 3 eggs, room temperature
• 1/2 cup coconut oil, melted
• 1 tsp vanilla extract
• Optional: 2-3 tbsp of stevia sweetened chocolate-chips 

Cream Cheese Layer

• 1 x 8oz block of cream cheese, softened
• 3 tbsp sour cream, 45g
• 6 tbsp powdered monkfruit erythritol sweetener, 72g 
• 1 egg, room temperature
• 1/4 tsp vanilla extract
• Orange gel food colouring as needed

Directions:

1. Pre-heat oven to 350*F
2. In a bowl, combine all of your dry ingredients for the brownie layer including; almond flour, cocoa powder, coconut flour, xanthan gum, salt and baking powder. 
3. In another large bowl, whisk together your eggs, coconut oil, sweetener and vanilla until smooth.
4. Add the dry ingredients to the wet, fold in your chocolate-chips if using, and set aside.
5. In another large bowl, beat together the cream cheese, sour cream and sweetener until smooth.
6. Add the egg and vanilla extract and beat once more just until combined.
7. Add your food colouring as desired and beat again (try not to over-beat the mixture). 
8. Grease a 9-inch cake pan with butter or coconut oil and then use a spatula to scrape the brownie mixture from earlier into the pan, reserving a few tablespoons of the brownie mixture for topping. 
9. Use your spatula to smooth the brownie batter into place and then pour your cream cheese mixture on top.
10. Gently smooth out your cream cheese mixture over the brownie batter.
11. Next drop spoonfuls of the brownie batter on top and swirl into the cream cheese batter (this doesn't have to be perfect!)
12. Bake at 350* for roughly 25-30min or until a toothpick comes out clean and the top layer forms small cracks/is set. (You can always shut the oven off and leave it inside for a bit longer if you aren't sure. Cheesecake is usually pretty forgiving).
13. Let the cheesecake cool on a wire rack for ~20min, then place in the fridge for AT LEAST an hour before slicing and serving.
14. Enjoy!! (Store covered in the fridge)

Nutrition per 1/8th of cake: 382cals | 35.4g of fat | 1.9g of NET carbs | 9.2g of protein | 4.1g of fibre

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Keto Halloween Brownie Cheesecake

Prep Time30 minutes mins

Cook Time30 minutes mins

Cooling Time1 hour hr

Total Time2 hours hrs

Course: Dessert

Keyword: brownie cheesecake, keto halloween

Servings: 8 slices

Calories: 382kcal

Ingredients

Brownie Layer

• 3/4 cup powdered monkfruit/erythritol sweetener 144g
• 1/2 cup almond flour 56g
• 1/2 cup cocoa powder 48g
• 2 tbsp coconut flour 14g
• 1 tsp xanthan gum
• 1/2 tsp salt
• 1/4 tsp baking powder
• 3 eggs room temperature
• 1/2 cup coconut oil melted
• 1 tsp vanilla extract
• Optional: 2-3 tbsp of stevia sweetened chocolate-chips

Cream Cheese Layer

• 1 x 8oz block of cream cheese softened
• 3 tbsp sour cream 45g
• 6 tbsp powdered monkfruit erythritol sweetener 72g
• 1 egg room temperature
• 1/4 tsp vanilla extract
• Orange gel food colouring as needed

Instructions

• Pre-heat oven to 350*F
• In a bowl, combine all of your dry ingredients for the brownie layer including; almond flour, cocoa powder, coconut flour, xanthan gum, salt and baking powder.
• In another large bowl, whisk together your eggs, coconut oil, sweetener and vanilla until smooth.
• Add the dry ingredients to the wet, fold in your chocolate-chips if using, and set aside.
• In another large bowl, beat together the cream cheese, sour cream and sweetener until smooth.
• Add the egg and vanilla extract and beat once more just until combined.
• Add your food colouring as desired and beat again (try not to over-beat the mixture).
• Grease a cake pan with butter or coconut oil and then use a spatula to scrape the brownie mixture from earlier into the pan, reserving a few tablespoons of the brownie mixture for topping.
• Use your spatula to smooth the brownie batter into place and then pour your cream cheese mixture on top.
• Gently smooth out your cream cheese mixture over the brownie batter.
• Next drop spoonfuls of the brownie batter on top and swirl into the cream cheese batter (this doesn't have to be perfect!)
• Bake at 350* for roughly 25-30min or until a toothpick comes out clean and the top layer forms small cracks/is set. (You can always shut the oven off and leave it inside for a bit longer if you aren't sure. Cheesecake is usually pretty forgiving).
• Let the cheesecake cool on a wire rack for ~20min, then place in the fridge for AT LEAST an hour before slicing and serving.

Notes

Ingredients Links

• Almond Flour 
• Coconut Flour
• Cocoa Powder
• Powdered Monkfruit Erythritol Sweetener - I use the powdered form but you can also use granulated in this recipe
• Xanthan Gum
• Coconut Oil
• Vanilla Extract

Tips For Making Low Carb Halloween Brownie Cheesecake

• For the best cheesecake, make sure your eggs cream cheese and sour cream are at room temperature before preparing.
• Not a fan of orange? This cake also looks great with green food colouring!
• You can use any sweetener for this recipe that measures like sugar. If you are using powdered, stick with the amounts recommended, if using granulated, you may need slightly more to get the same amount of sweetness

How To Store Sugar Free Brownie Cheesecake

• Store this cake covered in the fridge for up to 7 days OR freeze by slicing into pieces and storing in an airtight container between layers of wax paper for 1 to 2 months.

Nutrition

Serving: 1slice of cheesecake | Fiber: 4.1g | Calories: 382kcal | Fat: 35.4g | Protein: 9.2g | Carbohydrates: 1.9g

Other Similar Recipes You May Like:

Keto Candy Corn Cheesecakes

Keto Pumpkin Spice Balls

Keto Pumpkin Chocolate Chip Cookies

Keto Pumpkin Bread

Keto Cheesecake Brownies

Keto Peppermint Brownie Cheesecake