Desserts/ Gluten Free/ Low Carb

Cheesecake Brownie (Almond Flour)

cheesecake brownie

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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.

brownie with cheesecake swirl

 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.   

cheesecake brownie

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….


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.

cheesecake brownie


cheesecake brownie

Cheesecake Brownie

A delicious almond flour brownie with a cheesecake swirl
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Almond flour recipes, Cheesecake recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 9 squares
Calories: 311kcal
Author: Angela Coleby



  • 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


  • 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


  • 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.


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1square | Calories: 311kcal | Carbohydrates: 9g | Protein: 8g | Fat: 27g | Fiber: 3g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    Best Low Carb Cheesecake Recipes - Divalicious Recipes
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  • Reply
    September 8, 2018 at 11:36 am

    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!! 🙂

    • Reply
      Angela Coleby
      September 8, 2018 at 11:44 am

      Thank you so much! Am delighted you both enjoy the recipe! (ps – try the raspberry cheesecake brownie next…one of my favourites!)

  • Reply
    Carol Ann Napolitano
    August 31, 2016 at 4:19 pm

    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

    • Reply
      Angela Coleby
      August 31, 2016 at 5:57 pm

      I use 70% cocoa solids chocolate, but it’s a matter of personal taste really. Hope you enjoy them!

  • Reply
    Carol Ann Napolitano
    August 31, 2016 at 4:11 pm

    I hon, so that’s 2 cups of almond flour?

    • Reply
      Angela Coleby
      August 31, 2016 at 4:16 pm

      No, it’s just the one cup of ground almonds/almond flour (they are the same thing really)

  • Reply
    August 18, 2016 at 8:59 am

    I made these tasty beauties & loved every bite! Delicious! xxx

  • Reply
    January 6, 2016 at 12:57 pm

    This brownie cheesecake looks absolutely stunning! Yummmm!

  • Reply
    mindy gallmann
    January 8, 2015 at 12:29 am

    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 ?

    • Reply
      January 8, 2015 at 8:59 am

      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!

  • Reply
    mindy gallmann
    January 8, 2015 at 12:22 am

    Sorry just reread and it does say it’s a bit more moist…lol

  • Reply
    Connie Mower
    September 23, 2014 at 8:01 pm

    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.?

    • Reply
      September 24, 2014 at 11:15 am

      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!

      • Reply
        mindy gallmann
        January 8, 2015 at 12:18 am

        Is the brownie suppose to be wet/ moist unlike a normal brownie??

  • Reply
    Lori Rackers
    December 3, 2013 at 4:38 pm

    Do you know carb count on this?

    • Reply
      December 10, 2013 at 8:13 pm

      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!

  • Reply
    November 13, 2013 at 6:37 am

    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!

    • Reply
      November 13, 2013 at 8:48 am

      Awwh! Bless! So glad you enjoyed it!

  • Reply
    September 5, 2013 at 2:39 am

    yummmmm – I love cheesecakes and brownies:)

  • Reply
    Gluten Free Fabulous
    September 4, 2013 at 11:07 pm

    Yum! This looks fantastic!

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