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5.0 from 99 votes

Fudgy Keto Cheesecake Brownies

These rich, chocolatey keto cheesecake brownies are squares of pure happiness! It's a super easy recipe that's ready in only 40 minutes. 2.8g net carbs per square.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 16
Calories: 159 kcal
Course: Dessert
Cuisine: British

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 eggs medium***, beaten, room temperature
  • ½ cup butter or coconut oil 114g, melted
  • ¼ cup sugar free chocolate chips 45g, or dark chocolate chunks 85% cocoa solids minimum
  • 2 tablespoon unsweetened almond milk
Cheesecake batter
  • 1 cup cream cheese or mascarpone 225g, room temperature
  • 1 egg room temperature
  • ¼ cup powdered sweetener  40g
  • ¾ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. 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
  1. Add all the dry ingredients to a mixing bowl and mix well with a fork or spatula.
  2. Add the wet ingredients and stir together using a fork or spatula. Last, stir in the chocolate chips.
Cheesecake batter
  1. Place the cream cheese, sweetener, egg and vanilla into a mixing bowl and blend with an electric mixer until combined.
Assembly
  1. Add dollops of brownie batter to your prepared baking tin. Save about 4 tablespoons. Don’t spread.
  2. 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.
  3. 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.
  4. 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

  • Makes 16 slices. Net carbs per slice: 2.8 g 
  • Storage: Airtight tupperware in the fridge for up to 4 days or freezer up to 3 months
  • If you're using extra-fine almond flour, reduce the amount by 2 tablespoons. 
  • ***3 medium eggs worked well in my brownie batter. If your eggs are very large, 2 eggs should suffice.

Nutrition Information

Calories 159kcal (8%) Total Carbohydrates 5.6g Protein 4.5g (9%) Fat 15.2g (23%) Saturated Fat 7.4g (37%) Fiber 2.8g (11%) Sugar 1.4g (3%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 159

% 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.