Keto Cheesecake Brownies
Yield
9–12 brownies (depending on cut size)
Net carbs: ~3–4g per brownie
Ingredients
Brownie Layer
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1/2 cup unsalted butter
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3/4 cup granulated keto sweetener (erythritol or monk fruit blend)
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2 large eggs, room temperature
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1 tsp vanilla extract
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1/2 cup unsweetened cocoa powder
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1/3 cup almond flour
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1/4 tsp salt
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1/2 tsp baking powder
Cheesecake Swirl
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8 oz cream cheese, softened
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1/4 cup powdered keto sweetener
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1 large egg
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1/2 tsp vanilla extract
Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
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Lightly grease the parchment.
2. Make the Brownie Batter
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Melt butter in a saucepan or microwave.
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Whisk in granulated sweetener until well combined.
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Add eggs and vanilla; whisk until smooth.
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Sift in cocoa powder to prevent lumps.
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Stir in almond flour, salt, and baking powder.
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Mix until thick and glossy. Set aside.
3. Make the Cheesecake Batter
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In a bowl, beat softened cream cheese until smooth.
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Add powdered sweetener and mix well.
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Beat in egg and vanilla until creamy and lump-free.
4. Assemble the Brownies
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Pour brownie batter into prepared pan and spread evenly.
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Spoon cheesecake mixture over the brownie batter in dollops.
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Use a knife or toothpick to swirl gently (do not overmix).
5. Bake
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Bake for 30–35 minutes.
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Center should be mostly set with a slight jiggle.
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Avoid overbaking to keep brownies fudgy.
6. Cool and Set
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Cool completely in the pan.
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Refrigerate at least 1 hour before slicing for clean cuts.
Tips for Best Results
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Use powdered sweetener in cheesecake to avoid graininess.
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Let cream cheese fully soften for smooth swirls.
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For ultra-fudgy brownies, slightly underbake by 2 minutes.
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Wipe knife between cuts for neat slices.
Optional Variations
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Chocolate Chip: Add sugar-free chocolate chips to brownie batter.
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Peanut Butter Swirl: Replace half the cheesecake layer with keto peanut butter.
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Nutty: Add chopped pecans or walnuts.
Storage
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Store refrigerated up to 5 days.
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Freeze up to 2 months; thaw overnight in fridge.
