Keto Brownies Recipe – Delicious Chocolate Cheesecake Swirl

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

• 7 ounces of Sugar Free Dark Chocolate
• 8 ounces of Unsalted Butter
• 5.5 ounces of Natvia
• 2.5 ounces (⅔ cup) of Coconut Flour
• 1.5 ounces (⅓ cup) of Cocoa Powder
• ½ teaspoon of Baking Powder
• 5 Eggs
• Top Layer Ingredients
• 8 ounces of Cream Cheese
• 2 ounces of Natvia
• 1 Egg
• 1 teaspoon of Vanilla Extract

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.
8. Top Layer Instructions
9. Clean your stand mixer bowl, add the whisk attachment and add the cream cheese.
10. Mix on medium speed until smooth.
11. Add the Natvia, vanilla and egg and mix on medium speed until smooth.
12. 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.
13. Gently tap the brownie pan onto the bench to remove air bubbles.
14. 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.
15. 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

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.

4.7 from 33 votes

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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

• 7 ounces Sugar Free Dark Chocolate
• 8 ounces Unsalted Butter
• 5.5 ounces natvia
• 2.5 ounces coconut flour
• 1.5 ounces Cocoa Powder
• 1/2 teaspoon Baking Powder
• 5 eggs

Cheesecake Topping

• 8 ounces Cream Cheese
• 2 ounces natvia
• 1 Egg
• 1 teaspoon vanilla extract

US Customary - Metric

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%

Try our other low carb baked recipes:

• • Sugar-Free Chocolate Macadamia Brownies
  • Low Carb Coconut Blondies
  • Low Carb Peanut Butter Blondies

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