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This keto cheesecake brownie are a combination of two desserts in one. An almond flour chocolate brownie with a cheesecake swirl makes for the ultimate easy and indulgent low carb dessert.
This is just delicious! I had been thinking about this cheesecake brownie recipe and toyed with the idea of doing this in individual muffin form, but then went for the one tray option. I have not ruled out the muffin version though and will do that another lazy weekend.
The Chief Taster was beside himself with joy whilst this was baking and I had to hold him off whilst it was cooling. It is delicious once cooled, but better a day later, as the brownie is a touch more moist. Delicious either way. This is a great brownie recipe too, if you wanted to skip the cheesecake topping. When you want a quicker brownie for your chocolate fix, reach for your air fryer and bake a batch of Air Fryer Keto Brownies. 10 minutes baking time for a delicious low carb dessert!
LOW CARB BROWNIE
I made a vanilla and chocolate swirl with the cheesecake topping but you could play around with the flavours if you so wished. Or top with some berries. Or added cream. Oh dear, just feel full thinking about it! So many possibilities of deliciousness!
I have baked these cheesecake brownies countless times and have enjoyed them every time. I find this is becoming my go to recipe when I have friends round or if I am requested to bring a dessert to a gathering. Gathering is code for ladies and wine night. Nothing pairs better with a glass of wine than a plate of cheesecake brownies! Even my non-keto friends devour them.
MORE BROWNIE RECIPES TO BAKE:
Cheesecake Brownie
Ingredients
CHEESECAKE TOPPING
- 8 oz cream cheese softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 oz chocolate, melted high cocoa solids (70% and above)
- 1/4 cup erythritol
BROWNIE
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 cup erythritol
- 1/2 cup butter unsalted
- 2 oz chocolate high cocoa solids (70% and above)
- 1/3 cup cocoa
- 4 eggs
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 190C/375F degrees.
- Line a square baking tin (or you could use a circular one...no rule on shapes!) with greaseproof paper.
- Mix the brownie ingredients first.
- Mix the dry ingredients in a bowl.
- Melt the butter and chocolate in a Bain Marie (bowl over simmering water).
- Remove from the heat and cool for 5 minutes.
- With a whisk, (electric is better) add the eggs, one at a time. Add the vanilla essence.
- Add the dry ingredients and mix thoroughly.
- Spread the mixture in the tin evenly.
- In a bowl, beat the cream cheese mixture with an electric whisk until smooth.
- Add the vanilla essence and erythritol and beat well.
- Add the eggs, one at a time.
- Put half the mixture in another bowl and add the melted chocolate. Mix well.
- Place the cheesecake mixture over the brownie base in an uneven distribution of the vanilla and chocolate cheesecake mixture.
- Swirl the chocolate and vanilla mixture lightly together.
- Bake in the oven for 30 minutes until slightly firm. Don't worry if the centre is slightly jiggly as the cheesecake part needs to set later.
- Cool and then chill in the refrigerator for at least 2 hours.
Notes
Nutrition
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I stumbled across your recipe as I was doing a search for a dessert to make for my daughter who has recently adopted the Keto lifestyle to deal with health issues. It was her 22nd birthday and I was hoping to find something that would be extra special and taste good. Well, I've got to say that this was the most delicious recipe ever!!! She totally loved it, and so did the rest of the family. I had made a pan of "regular" brownies and then the Cheesecake Brownies for her. Everyone loved the Cheesecake Brownies better!! That is amazing! This recipe is the best ever and I will make it many times in the future! I'm so happy that I found your recipe. Thank you for helping to make her Birthday dessert special and totally delicious!! 🙂
Thank you so much! Am delighted you both enjoy the recipe! (ps - try the raspberry cheesecake brownie next...one of my favourites!)
I forgot to ask, what kind of chocolate, semi sweet, or unsweetened? Can't wait to make these, the brownie base, is a keeper too. Thanks
I use 70% cocoa solids chocolate, but it's a matter of personal taste really. Hope you enjoy them!
I hon, so that's 2 cups of almond flour?
No, it's just the one cup of ground almonds/almond flour (they are the same thing really)
I made these tasty beauties & loved every bite! Delicious! xxx
This brownie cheesecake looks absolutely stunning! Yummmm!
Ok I'm a bit confused again lol.. it says cheesecake brownie (almond flour ) but there is no almond flour in the ingredients???? Did I miss something ?
Hi Mindy, I've referred to the almond flour as ground almonds as it's the same thing (and what I was currently purchasing from my supermarket). Hope you enjoy the recipe and thanks for popping by!
Sorry just reread and it does say it's a bit more moist...lol
No worries Mindy!
I would like to try this, but I need help. Two of the ingredients are given in grams. What would that be in cups, spoonfuls, squares of chocolate, etc.?
Hi Connie, the reason the chocolate is in grams is because it's weight rather than volume. A rough guide would be 50g = 1/4 cup (just under) and 75g = 1/3 cup. Hope you enjoy the recipe!
Is the brownie suppose to be wet/ moist unlike a normal brownie??
Do you know carb count on this?
Not an exact amount, as I am never comfortable with issuing the carb counts as I am not a qualified Nutritionist. I am now studying to be one, and will have busy few weeks updating all my recipes with the exact details!
Made this recipe and my son informed me that you can't tell this is a healthy version of brownie cheese cake 🙂 Entire family loved it!
Awwh! Bless! So glad you enjoyed it!
yummmmm - I love cheesecakes and brownies:)
Hope you enjoy it!
Yum! This looks fantastic!