Fudgy Keto Cheesecake Brownies
User Reviews
5
Fudgy Keto Cheesecake Brownies
Description
Fudgy Keto Cheesecake Brownies use almond flour and cocoa powder to create a thick brownie batter sweetened with powdered sweetener. Beaten eggs and melted butter or coconut oil provide moisture and richness, while chocolate chips add texture. The cheesecake layer contains cream cheese, an egg, sweetener, and vanilla extract, beaten until smooth. Browning the edges while keeping the center just set results in a moist interior with a delicate cheesecake top.
The baking method involves layering dollops of brownie batter and cheesecake batter alternately, then lightly swirling them for a marbled effect. This creates both chocolatey and creamy layers distinctly visible in each slice. The finished brownies have a fudgy texture paired with the soft cream cheese topping that jiggles slightly when done.
Typically divided into 16 slices, these brownies can be stored in an airtight container in the refrigerator for several days or frozen for up to three months. Adjusting almond flour quantity might be necessary depending on its fineness, and egg size can affect batter consistency, so follow recommended measurements carefully.
Ingredients
Brownie batter
- 1 cup almond flour 100g
- ⅔ cup cocoa powder 60g, unsweetened
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup powdered sweetener 120g
- 3 egg medium***, beaten, room temperature
- ½ cup butter 114g, melted, or coconut oil
- ¼ cup chocolate chips 45g, or dark chocolate chunks 85% cocoa solids minimum, sugar free
- 2 tablespoon almond milk unsweetened
Cheesecake batter
- 1 cup cream cheese 225g, room temperature, or mascarpone
- 1 egg room temperature
- ¼ cup powdered sweetener 40g
- ¾ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 F / 180 C electric (320F / 160C fan). Line a 28 x 19 x 3.5cm baking tray with parchment paper.
Brownie Batter
- Add all the dry ingredients to a mixing bowl and mix well with a fork or spatula.
- Add the wet ingredients and stir together using a fork or spatula. Last, stir in the chocolate chips.
Cheesecake batter
- Place the cream cheese, sweetener, egg and vanilla into a mixing bowl and blend with an electric mixer until combined.
Assembly
- Add dollops of brownie batter to your prepared baking tin. Save about 4 tablespoons. Don’t spread.
- Spoon the cheesecake batter into the gaps and gently shake the pan to self level. Add the 4 tablespoons of reserved batter to the top of the 4 cheesecake dollops. Using a toothpick, swirl the batters together. Don’t be tempted to over swirl.
- Bake in the centre of the oven for about 20 - 25 minutes until the edges are cooked but the centre is still jiggly and just before the cheesecake batter browns.
- The brownies firm up as they cool, so don’t be tempted to over-bake. Remove from the oven and allow to fully cool to firm up before slicing. Placing in the fridge, once cooled, will also firm them up a bit more.
Notes
- This recipe makes 16 brownies with approximately 2.8 grams net carbs per slice.
- Store brownies in an airtight container refrigerated up to 4 days or frozen for up to 3 months.
- If using extra-fine almond flour, reduce the amount by 2 tablespoons to prevent excess moisture.
- Use medium-sized eggs as specified; if eggs are very large, two may be sufficient for the brownie batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Total Carbohydrates | 5.6g | 2% |
| Protein | 4.5g | 9% |
| Fat | 15.2g | 23% |
| Saturated Fat | 7.4g | 37% |
| Fiber | 2.8g | 11% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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