HomeLow Carb Cheesecake Brownies
Low Carb Cheesecake Brownies
If you’ve been missing decadent brownies on a low-carb or keto diet, these Low Carb Cheesecake Brownies are your sweet salvation. Rich, fudgy, and deeply chocolatey—swirled with a tangy, velvety sugar-free cheesecake layer—they deliver all the indulgence of a classic dessert without the sugar crash or guilt.
Made with almond flour, cocoa powder, and a sugar-free sweetener, these brownies are gluten-free, keto-approved, and packed with protein and healthy fats. Best of all? They’re easy to make in one pan, with no fancy ingredients—just rich flavor and that perfect crackly top.
Why You’ll Love These Brownies
🍫 Fudgy, not cakey—deep chocolate flavor with a dense, moist crumb
🧀 Creamy cheesecake swirl that cuts the richness with tangy sweetness
🥜 Only 4g net carbs per square (when cut into 16 pieces)
⏱️ Ready in 40 minutes—one bowl, one pan
💛 Naturally gluten-free & keto-friendly
If you believe dessert should be rich, satisfying, and made with real ingredients—even on a low-carb plan—this is your new go-to.
Ingredients You’ll Need
(Makes 16 brownies)
For the Brownie Base:
¾ cup (75g) unsweetened cocoa powder (Dutch-process or natural)
½ cup (1 stick / 115g) unsalted butter, melted
½ cup (120ml) neutral oil (avocado or melted coconut)
¾ cup (150g) granulated keto sweetener (like erythritol or allulose blend—Swerve or Lakanto work well)
3 large eggs, room temperature
1½ tsp pure vanilla extract
1½ cups (150g) blanched almond flour
½ tsp baking powder
¼ tsp salt
For the Cheesecake Swirl:
8 oz (225g) full-fat cream cheese, softened
¼ cup (50g) keto sweetener
1 large egg yolk
½ tsp vanilla extract
Optional: 1 tbsp lemon juice (for classic cheesecake tang)
💡 Pro Tips:
Use room-temperature cream cheese—no lumps!
Allulose-based sweeteners yield a fudgier, less gritty texture than pure erythritol.
Don’t overbake—they firm as they cool!
Step-by-Step Instructions (Easy, Rich, Foolproof)
1. Prep & Preheat
Preheat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving overhang.
2. Make the Brownie Batter
In a large bowl, whisk melted butter, oil, and sweetener until smooth.
Add eggs and vanilla; whisk until glossy.
Sift in cocoa powder, almond flour, baking powder, and salt. Stir just until combined.
3. Make the Cheesecake Filling
Beat cream cheese and sweetener until fluffy.
Add egg yolk, vanilla (and lemon juice, if using); beat until smooth.
4. Assemble & Swirl
Pour brownie batter into the pan. Smooth the top.
Drop cheesecake filling by spoonfuls over the batter.
Use a butter knife or toothpick to gently swirl—don’t overmix!
5. Bake to Perfection
Bake 25–30 minutes, until edges are set and center is just firm (a few moist crumbs are fine—do not overbake!).
Cool completely in the pan (2+ hours)—this is crucial for clean slices.
For best texture, chill 1 hour before cutting.
Serving & Storage Tips
Store in an airtight container in the fridge for up to 5 days.
Freeze for up to 2 months—layer between parchment.
Serve chilled or at room temp—both are delicious!
Optional: Dust with unsweetened cocoa powder or drizzle with sugar-free chocolate.
Frequently Asked Questions
Q: Can I make these nut-free?
A: Not easily—almond flour is key. Sunflower seed flour can work, but the texture changes.
Q: Why are my brownies dry or crumbly?
A: Likely overbaked or used too much almond flour. Measure by weight or spoon-and-level.
Q: Can I use coconut flour instead?
A: No—coconut flour absorbs far more liquid and will turn dry and dense.
Q: What’s the net carb count?
A: Approx. 4g net carbs per brownie (16 servings):
Total carbs: 6g
Fiber: 2g
Sugar alcohols: 0g (if using allulose)
A Dessert That Feels Like a Treat—Not a Compromise
These Low Carb Cheesecake Brownies prove that eating keto doesn’t mean giving up indulgence. With their deep chocolate base, creamy swirl, and fudgy texture, they satisfy cravings without spiking blood sugar.
So grab that cocoa powder, soften that cream cheese, and bake a batch that says: “You deserve joy—even on a low-carb journey.”
Have you tried keto brownies before? Do you add espresso powder or keep it classic?
Share your tips in the comments! And if this recipe just saved your dessert game, pass it on to a fellow low-carb lover who believes in the magic of fudgy, guilt-free joy. 🍫🧀✨
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