This Keto Cheesecake Brownies Recipe is two delightful sweet treats baked into one. You’ll love the fudgy, chocolatey flavor.

This Keto Cheesecake Brownie recipe has been my go-to treat. I’ve been taking it to afternoon teas, brunches and get-togethers for a very long time.
We’ve cut the Keto Brownies into 20 generous sized pieces, and have set the serving sized to be 1 piece.
Keto Cheesecake Brownies Ingredients
- Brownie Ingredients:
- 7 ounces of Sugar-Free Dark Chocolate
- 8 ounces of Unsalted Butter
- 5.5 ounces of Erythritol
- 2.5 ounces (⅔ cup) of Coconut Flour
- 1.5 ounces (⅓ cup) of Unsweetened Cocoa Powder
- ½ teaspoon of Baking Powder
- 5 large Eggs
- Cheesecake Ingredients:
- 8 ounces of Cream Cheese
- 2 ounces of Erythritol
- 1 large Egg
- 1 teaspoon of Vanilla Essence
How To Make Keto Cheesecake Brownies

- 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 sweetener, 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 pan or 10in cake pan and set aside.
- Top Layer Instructions:
- Clean your stand mixer bowl, add the whisk attachment and the cream cheese.
- Mix on medium speed until smooth.
- Add the sweetener, 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.

Keto Cheesecake Brownies - Chocolate Swirls
Ingredients
Brownie Base
- 7 ounces Sugar Free Dark Chocolate
- 8 ounces Unsalted Butter
- 5.5 ounces Erythritol
- 2.5 ounces Coconut Flour
- 1.5 ounces Unsweetened Cocoa Powder
- 1/2 teaspoon Baking Powder
- 5 large Eggs
Cheesecake Topping
- 8 ounces Cream Cheese
- 2 ounces Erythritol
- 1 large Egg
- 1 teaspoon Vanilla Essence
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 sweetener, 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 sweetener, 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
How To Store Keto Cheesecake Brownies
Store leftover Keto Cheesecake brownies in the fridge, in an airtight container, for up to 1 week. Or freeze for up to 3 months.
Try our other keto baked recipes:

To make a larger batch of Low Carb Cheesecake Brownies adjust the serving amounts in the recipe card above.
This cheesecake swirl brownies looking colourful!! I love the combination; I’ll try to make this, Thanks you!!