Desserts/ Gluten Free/ Low Carb

Orange Cheesecake Chocolate Brownie (Almond Flour)

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Orange cheesecake chocolate brownies that are a delicious combination of citrus cheesecake and chocolate brownie.   

Once the Chief Taster had munched his first square he declared that this is what I should bake all the time so expect a few flavour variations soon enough!  

cheesecake chocolate brownie

He now also declared that brownies should be at the bottom of a cheesecake.  I think I may have a battle on my hands…;)   I have another brownie and cheesecake recipe where I baked a cheesecake on top of a brownie mixture but this time swirled the two mixtures together and it was just as delicious.

 cheesecake chocolate brownie


You will need to have some self-control as they taste better after a couple of hours.   Even better the next day, if any are left over!  I baked these in a 8 inch square baking tin and cut them into 9 large pieces.  If you are counting carbs, cut them into smaller pieces.  The nutritional information is at the bottom of the recipe.

cheesecake chocolate brownie


Orange Cheesecake Chocolate Brownie

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Course: Dessert
Servings: 9 Brownies
Author: Angela Coleby



  • 1 cup almond flour
  • 1/3 cup cocoa powder unsweetened
  • 1/2 cup erythritol or sugar substitute
  • 1/2 cup butter
  • 100 grams dark chocolate
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • 8 oz Cream cheese softened
  • 1 egg
  • 1/4 cup erythritol finely ground
  • Juice & rind of 1 orange


  • Place the chocolate and butter in a bowl over a pan of simmering water. Gently stir until melted and remove from the heat once melted.
  • Pre-heat the oven to 350F/180C degrees.
  • Grease and line a baking tin with greaseproof paper (I used a 8 inch square tin)
  • Place the cheesecake ingredients in a bowl and mix well under smooth.
  • Add the eggs and vanilla to the melted chocolate and butter mixture and blend well.
  • In another bowl, add the remaining dry ingredients and stir to mix.
  • Pour the chocolate mixture into the dry ingredients and mix.
  • Spoon the chocolate mixture into the cake tin.
  • Pour the cheesecake mixture on top of the chocolate mixture in the cake tin.
  • With a knife, place it into the mixture and swirl, blending the two mixtures. (It should leave a swirl patter).
  • Place in the oven and bake for 30 minutes.
  • Let cool at room temperature, then place in the fridge for at least 2 hours.
  • Eat and enjoy!


Makes 9 large brownies (cut from a 8 inch square tin).
Nutrition: Per Brownie - 332 Calories; 28g Fat; 9g Protein; 13g Carbohydrate; 3g Dietary Fiber; 10g Net Carb
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

 cheesecake chocolate brownie

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