Keto Cheesecake Brownies: Decadent Low-Carb Treat (Print Version)
Keto cheesecake brownies combine rich chocolate fudge with creamy tangy cheesecake. Enjoy this low-carb, sugar-free dessert without the guilt.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 16 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Decadent Keto Brownie Dry Mix
01 -
1/2 cup unsweetened cocoa powder
02 -
1/2 cup almond flour
03 -
1/2 tsp baking powder
04 -
1/4 tsp sea salt
05 -
1/4 cup sugar-free chocolate chips
→ Rich Brownie Wet Essentials
06 -
1/2 cup unsalted butter, melted
07 -
1/2 cup erythritol-monk fruit blend sweetener
08 -
1 large egg
09 -
1 tsp vanilla extract
→ Velvety Keto Cheesecake Swirl
10 -
8 oz full-fat cream cheese, softened
11 -
1/4 cup erythritol-monk fruit blend sweetener
12 -
1 large egg
13 -
1/2 tsp vanilla extract
14 -
2 tbsp full-fat sour cream
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring an overhang on two sides. This makes it easy to lift out your Heavenly Keto Cheesecake Brownies later, preventing sticking and ensuring clean removal.
02 -
In a medium bowl, whisk together 1/2 cup unsweetened cocoa powder, 1/2 cup almond flour, 1/2 tsp baking powder, and 1/4 tsp sea salt. Make sure these Decadent Keto Brownie Dry Mix ingredients are well combined before moving to the next step.
03 -
In a separate bowl, combine 1/2 cup melted unsalted butter, 1/2 cup erythritol-monk fruit blend sweetener, 1 large egg, and 1 tsp vanilla extract. Pour these Rich Brownie Wet Essentials into the dry mixture and stir until just combined. Fold in 1/4 cup sugar-free chocolate chips.
04 -
In another bowl, beat 8 oz softened full-fat cream cheese with 1/4 cup erythritol-monk fruit blend sweetener until smooth. Add 1 large egg, 1/2 tsp vanilla extract, and 2 tbsp full-fat sour cream. Mix these Velvety Keto Cheesecake Swirl ingredients until just combined and creamy.
05 -
Spread two-thirds of the brownie batter evenly into the prepared pan. Dollop the entire cheesecake mixture over the brownie layer. Drop the remaining brownie batter in small spoonfuls over the cheesecake. Use a knife or skewer to gently swirl the layers, creating beautiful Heavenly Keto Cheesecake Brownies.
06 -
Bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle. A toothpick inserted into the brownie portion (avoiding the cheesecake) should come out with moist crumbs, not wet batter, indicating they are perfectly baked.
07 -
Let the brownies cool completely in the pan on a wire rack. For the best texture and clean, precise slices, refrigerate the Heavenly Keto Cheesecake Brownies for at least 2 hours before cutting into 16 squares. Chilling is crucial for setting.
# Notes:
01 -
Store leftover Heavenly Keto Cheesecake Brownies in an airtight container in the refrigerator for up to 5-7 days.
02 -
For a more defined swirl, don't overmix the layers. Just a few gentle passes with a knife or skewer will create beautiful marbling.
03 -
Feel free to adjust the amount of erythritol-monk fruit blend sweetener in both the brownie and cheesecake layers to suit your personal sweetness preference.
04 -
These brownies are delicious on their own, but a dollop of sugar-free whipped cream or a few fresh berries makes them an extra special keto treat.
# Tools You'll Need:
01 -
8x8 inch baking pan
02 -
parchment paper
03 -
mixing bowls
04 -
electric mixer
05 -
spatula
06 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 151 kcal
Total Fat: 14 g
Total Carbohydrate: 13 g
Protein: 3 g