Keto Cheesecake Brownies

Yield

9–12 brownies (depending on cut size)
Net carbs: ~3–4g per brownie

Ingredients

Brownie Layer

• 1/2 cup unsalted butter

• 3/4 cup granulated keto sweetener (erythritol or monk fruit blend)

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 1/2 cup unsweetened cocoa powder

• 1/3 cup almond flour

• 1/4 tsp salt

• 1/2 tsp baking powder

Cheesecake Swirl

• 8 oz cream cheese, softened

• 1/4 cup powdered keto sweetener

• 1 large egg

• 1/2 tsp vanilla extract

Instructions

1. Prep

• Preheat oven to 350°F (175°C).

• Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.

• Lightly grease the parchment.

2. Make the Brownie Batter

• Melt butter in a saucepan or microwave.

• Whisk in granulated sweetener until well combined.

• Add eggs and vanilla; whisk until smooth.

• Sift in cocoa powder to prevent lumps.

• Stir in almond flour, salt, and baking powder.

• Mix until thick and glossy. Set aside.

3. Make the Cheesecake Batter

• In a bowl, beat softened cream cheese until smooth.

• Add powdered sweetener and mix well.

• Beat in egg and vanilla until creamy and lump-free.

4. Assemble the Brownies

• Pour brownie batter into prepared pan and spread evenly.

• Spoon cheesecake mixture over the brownie batter in dollops.

• Use a knife or toothpick to swirl gently (do not overmix).

5. Bake

• Bake for 30–35 minutes.

• Center should be mostly set with a slight jiggle.

• Avoid overbaking to keep brownies fudgy.

6. Cool and Set

• Cool completely in the pan.

• Refrigerate at least 1 hour before slicing for clean cuts.

Tips for Best Results

• Use powdered sweetener in cheesecake to avoid graininess.

• Let cream cheese fully soften for smooth swirls.

• For ultra-fudgy brownies, slightly underbake by 2 minutes.

• Wipe knife between cuts for neat slices.

Optional Variations

• Chocolate Chip: Add sugar-free chocolate chips to brownie batter.

• Peanut Butter Swirl: Replace half the cheesecake layer with keto peanut butter.

• Nutty: Add chopped pecans or walnuts.

Storage

• Store refrigerated up to 5 days.

• Freeze up to 2 months; thaw overnight in fridge.