Keto Cheesecake Brownies

My favourite recipes are the ones where I combine two of my favourite things. Cheesecake and brownies was one I wanted to attempt for a while and I'm SO glad I did.

These are some epic Keto Cheesecake Brownies.

A rich sugar free brownie base that's made extra fudgey using some melted stevia-sweetened chocolate-chips.. A silky cream cheese middle that's just the right amount of tangy and sweet along with extra brownie crumbles on top because you can never have too much chocolate.

These are the type of fudge brownies your dream of. Dense, chewy, soft, not dry or crumbly at all!

Keto Cheesecake Brownies Ingredients

–Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.

–Cocoa Powder – I use the Rodelle brand again from Costco. I find it to taste better than other brands!

–Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the brownies a chewier texture.

–Cornstarch – This is completely optional. Cornstarch makes your brownies a bit more soft and silky. It does have 7g of carbs in a tablespoon but when spread throughout a recipe like this one it adds less than 1g of carbs to each brownie. If you leave it out, be sure to replace it with 2 extra tablespoons of almond flour.

– Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/fudgier brownie recipes such as this one.

– I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.

Can you freeze Sugar Free Cheesecake Brownies?

Yes! You can freeze Keto Cheesecake Brownies. Just put them in an airtight container between layers of parchment or wax paper.

Tools I used to make Keto Cheesecake Brownies

– 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!

Keto Cheesecake Brownies Tips

– When cooling your cheesecake brownies, I recommend letting them sit in the oven with the door open once you are done cooking them just to make sure they set-up fully. Then freeze them until solid! Don't try to rush this progress or you'll end up with mush. LOL.

– I added additional whole chocolate-chips to the batter. This is optional but if you do add them, I'd recommend waiting until your batter has cooled a bit or else the melted chocolate you added earlier may melt this chocolate-chips as well.

Keto Cheesecake Brownies

Serves: 24

Ingredients:

Brownie Base

• 1/2 cup almond flour, 56g
• 1/4 cup unsweetened cocoa powder, 24g
• 1 tbsp cornstarch, 7g (optional, replace with 2 tbsp almond flour if not using)
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 6 tbsp salted butter, softened, 90g
• 2/3 cup powdered monkfruit erythritol sweetener, 130g
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1 1/3 cup stevia sweetened chocolate-chips, 12oz or 336g
• 1/2 tbsp coconut oil or butter
• 1/4 cup stevia sweetened chocolate-chips, separate, optional, 60g

Cheesecake Layer

• 1 brick cream cheese, softened, 8oz
• 2 tbsp sour cream, 30g
• 1 egg, room temperature
• 1/4 tsp vanilla extract
• 7 tbsp powdered monkfruit erythritol sweetener, 85g

Directions:

1. Pre-heat oven to 350*F.
2. In a medium bowl, mix together your almond flour, cocoa powder, cornstarch, xanthan gum and salt. Set aside.
3. In another bowl, beat together your eggs, butter, vanilla and sweetener until smooth. Set aside.
4. In a large microwavable bowl, melt your chocolate-chips and coconut oil in 30s increments, stirring each time until smooth.
5. Pour your butter and egg mixture into the chocolate-chips and stir until well-incorporated and smooth.
6. Next stir in your dry ingredients and mix until a thick batter forms. Fold in your additional chocolate-chips and set aside.
7. For your cheesecake layer, combine all of the ingredients in a bowl and use a hand mixer and beat until smooth.
8. To assemble, line a 9×9 inch dish with lightly greased or oiled parchment paper.
9. Use a spatula or your hands to press ~2/3 of the brownie mixture into the bottom of the pan, forming an even layer.
10. Next pour your cream cheese mixture on top and make sure it covers the brownie bottom completely. 
11. Using the leftover 1/3 of the brownie mixture, crumble it or drop blobs of batter on top of the cream cheese layer.
12. Bake for 35-40min or until cheesecake top is no longer jiggly and the brown is cooked through. (You can stick a toothpick in to check, watch your oven as mine tends to bake on the slower side).
13. Turn the oven off and leave the Cream Cheese Brownies with the door open for 10-15min then remove and move to a wire rack for 10-15min before finally transferring to the freezer for ~4 hours or until SOLID before slicing into squares.
14. Serve cold or store in the fridge or freezer in an airtight container between layers of parchment paper for a future snack! Enjoy your Keto Cheesecake Brownies!

Nutrition for 1/24th of recipe: 150 cals | 3.4 NET carbs | 13.7g fat | 3.6g protein | 0.2g sugar | 6.4g fibre

Print Recipe

5 from 7 votes

Keto Cheesecake Brownies

Prep Time15 minutes mins

Cook Time45 minutes mins

2 hours hrs

Total Time3 hours hrs

Course: Dessert

Keyword: brownie cheesecake

Servings: 24 bars

Calories: 150kcal

Ingredients

Brownie Base

• 1/2 cup almond flour 56g
• 1/4 cup unsweetened cocoa powder 24g
• 1 tbsp cornstarch 7g (optional, replace with 2 tbsp almond flour if not using)
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 6 tbsp salted butter softened, 90g
• 2/3 cup powdered monkfruit/erythritol sweetener 130g
• 3 eggs room temperature
• 1 tsp vanilla extract
• 1 1/3 cup stevia sweetened chocolate-chips 12oz or 336g
• 1/2 tbsp coconut oil or butter
• 1/4 cup stevia sweetened chocolate-chips separate, optional, 60g

Cheesecake Layer

• 1 brick cream cheese softened, 8oz
• 2 tbsp sour cream 30g
• 1 egg room temperature
• 1/4 tsp vanilla extract
• 7 tbsp powdered monkfruit/erythritol sweetener 85g

Instructions

• Pre-heat oven to 350*F.
• In a medium bowl, mix together your almond flour, cocoa powder, cornstarch, xanthan gum and salt. Set aside.
• In another bowl, beat together your eggs, butter, vanilla and sweetener until smooth. Set aside.
• In a large microwavable bowl, melt your chocolate-chips and coconut oil in 30s increments, stirring each time until smooth.
• Pour your butter and egg mixture into the chocolate-chips and stir until well-incorporated and smooth.
• Next stir in your dry ingredients and mix until a thick batter forms. Fold in your additional chocolate-chips and set aside.
• For your cheesecake layer, combine all of the ingredients in a bowl and use a hand mixer and beat until smooth.
• To assemble, line a 9x9 inch dish with lightly greased or oiled parchment paper.
• Use a spatula or your hands to press ~2/3 of the brownie mixture into the bottom of the pan, forming an even layer.
• Next pour your cream cheese mixture on top and make sure it covers the brownie bottom completely.
• Using the leftover 1/3 of the brownie mixture, crumble it or drop blobs of batter on top of the cream cheese layer.
• Bake for 35-40min or until cheesecake top is no longer jiggly and the brown is cooked through. (You can stick a toothpick in to check).
• Turn the oven off and leave the Cream Cheese Brownies with the door open for 10-15min then remove and move to a wire rack for 10-15min before finally transferring to the freezer for ~4 hours or until SOLID before slicing into squares.
• Serve cold or store in the fridge or freezer in an airtight container between layers of parchment paper for a future snack! Enjoy your Keto Cheesecake Brownie!

Notes

• 3.4 is the NET carbs for 1 cheesecake brownie
• When cooling your brownies, I recommend letting them sit in the oven with the door open once you are done cooking them just to make sure they set-up fully. Then freeze them until solid! Don't try to rush this progress or you'll end up with mush. LOL.
• I added additional whole chocolate-chips to the batter. This is optional but if you do add them, I'd recommend waiting until your batter has cooled a bit or else the melted chocolate you added earlier may melt this chocolate-chips as well.

Nutrition

Serving: 1bar | Sugar: 0.02g | Fiber: 6.4g | Calories: 150kcal | Fat: 13.7g | Protein: 3.6g | Carbohydrates: 3.4g

Disclaimer: This post contains some affiliate links

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