Keto Brownies Recipe

Keto Brownies Recipe
Keto Brownies Recipe

This Keto Brownies Recipe is two delightful sweet treats baked into one. You’ll love the fudgy, chocolate-y flavor.
This Keto Brownie recipe has been my go-to treat. I’ve been taking it to afternoon teas, brunches and get-togethers for a long time.

I cut the Keto Brownies into 20 generous sized pieces, and have set the serving sized to be 1 piece

Store leftover brownies in the fridge, in an airtight container, for up to 1 week. Or freeze for up to 1 month.

Ingredients for Making Keto Brownies

Brownies Top Layer Ingredients

How To Make Keto Brownies

How To Make Keto Brownies
How To Make Keto Brownies
  1. Preheat your oven to 175C/350F.
  2. Place the sugar free chocolate and butter into a heatproof bowl and place over a saucepan of simmering water, ensure that the water isn’t touching the bowl.
  3. Melt the chocolate and butter and stir well. Remove from the heat.
  4. In your stand mixer, using the paddle attachment, add the Natvia, coconut flour, cocoa powder and baking powder and mix well on low speed.
  5. Pour the chocolate and butter into the stand mixer and mix on low speed while adding the eggs one at a time.
  6. Scrape down the sides of your stand mixer and mix on medium speed until the ingredients are well combined.
  7. Pour the mixture into a lined 9x9in brownie tin or 10in cake tin and set aside.

Brownies Top Layer Instructions

  1. Clean your stand mixer bowl, add the whisk attachment and add the cream cheese.
  2. Mix on medium speed until smooth.
  3. Add the Natvia, vanilla and egg and mix on medium speed until smooth.
  4. Place dollops of the cream cheese mixture on top of the brownie mixture and using a small pallet knife, swirl the cream cheese into the brownie mixture.
  5. Gently tap the brownie pan onto the bench to remove air bubbles.
  6. Place the brownie into the oven and bake for 45-50 minutes. The brownie is cooked when it springs back when touched in the center.
  7. Leave to cool for at least 30 minutes before cutting into 20 pieces and enjoying. Store leftover brownies in the fridge, in an airtight container, for up to 1 week. Or freeze for up to 1 month.
Keto Brownies Recipe - Delicious Chocolate Cheesecake Swirl

Keto Brownies Recipe - Delicious Chocolate Cheesecake Swirl

Two delightful sweet treats baked into one, if you love brownies and cheesecakes, you’ll love this Keto  Brownies Recipe! They’re fudgy, chocolate-y and very, very delicious.
4.93 from 26 votes
Print Pin Rate
Course: Dessert, Snacks
Cuisine: American, Australian
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 40 minutes
Servings: 20 serves
Calories: 229kcal
Author: Gerri

Ingredients

Brownie Base

Cheesecake Topping

Instructions

Brownie Base

  • Preheat your oven to 175C/350F.
  • Place the sugar free chocolate and butter into a heatproof bowl and place over a saucepan of simmering water, ensure that the water isn’t touching the bowl.
  • Melt the chocolate and butter and stir well. Remove from the heat.
  • In your stand mixer, using the paddle attachment, add the Natvia, coconut flour, cocoa powder and baking powder and mix well on low speed.
  • Pour the chocolate and butter into the stand mixer and mix on low speed while adding the eggs one at a time.
  • Scrape down the sides of your stand mixer and mix on medium speed until the ingredients are well combined.
  • Pour the mixture into a lined 9x9in brownie tin or 10in cake tin and set aside.

Cheesecake Topping

  • Clean your stand mixer bowl, add the whisk attachment and add the cream cheese.
  • Mix on medium speed until smooth.
  • Add the Natvia, vanilla and egg and mix on medium speed until smooth.
  • Place dollops of the cream cheese mixture on top of the brownie mixture and using a small pallet knife, swirl the cream cheese into the brownie mixture.
  • Gently tap the brownie pan onto the bench to remove air bubbles.
  • Place the brownie into the oven and bake for 45-50 minutes. The brownie is cooked when it springs back when touched in the center.
  • Leave to cool for at least 30 minutes before cutting into 20 pieces and enjoying. Store leftover brownies in the fridge, in an airtight container, for up to 1 week. Or freeze for up to 1 month.

Notes

Nutrition

Serving: 1Brownie | Calories: 229kcal | Carbohydrates: 6g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 74mg | Potassium: 20mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10% | Calcium: 3% | Iron: 9%

If you liked the Keto Swirls Brownies. Try our Low-Carb Chocolate Brownies.

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Low Carb Brownies Recipe
Low Carb Brownies Recipe

Or our other low carb baked recipes:

To make a larger batch of Low Carb Cheesecake Brownies adjust the serving amounts in the recipe card above.

 Decadent Low Carb Cheesecake Swirl Brownies (Sugar Free, Gluten Free, Nut Free, Keto)

 

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5 thoughts on “Keto Brownies Recipe”

  1. Can you substitute Stevia for the natvia? If so, what would be the amount to use? This recipe, the 20 serving size, calls for 5.5 oz. of sweetner? Is that correct?

    • Hi Trish,
      The amount of Natvia in the recipe is correct at 5.5oz.
      I would recommend substituting a granulated sweetener for the Natvia, as it provides some body to the brownie, and depending on the brand you use and the level of sweetness will determine how much to use. You could use Erythritol without adjusting the amounts as the sweetness level is the same.
      If liquid stevia is your preferred sweetener, I cannot be sure of the amounts, or how the brownie will turn out – it all comes down to experimentation.
      I hope this helps
      Gerri

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