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.
I cut the Keto Brownies into 20 generous sized pieces, and have set the serving sized to be 1 piece.
Store leftover Keto Cheesecake brownies in the fridge, in an airtight container, for up to 1 week. Or freeze for up to 3 months.
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 - Delicious Chocolate Swirl
Two delightful sweet treats baked into one, if you love brownies and cheesecakes, you’ll love this Keto Cheesecake Brownies Recipe! They’re fudgy, chocolatey and very, very delicious.
Print Pin RatePrep Time: 20 minutes
Cook Time: 50 minutes
Cooling: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 20 serves
Calories: 229kcal
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
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: 500IU | Calcium: 30mg | Iron: 1.6mg
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.
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
This cheesecake swirl brownies looking colourful!! I love the combination; I’ll try to make this, Thanks you!!