Low Carb & Keto Cheesecake Brownies

Low Carb & Keto Cheesecake Brownies

Low Carb & Keto Cheesecake Brownies


Keto Brownie Layer
1/2 cup almond flour
3 eggs at room temperature
10 tbsp unsalted butter softened
1/4 cup cocoa powder
3 oz dark chocolate
3/4 cup erythritol (SoNourished) powdered
1/2 tsp baking powder
Cheesecake Layer
8 oz cream cheese room temperature
¼ powdered sweetener
1 egg room temperature
1 tsp vanilla extract


Make the Keto Brownie Layer

  1. Preheat the oven to 350°F/ 175°C and line an 8×8 inch baking pan with parchment paper.

  2. Sift all the dry ingredients before using. This step will make any low carb recipe less grainy and gritty.

  3. Add in a medium bowl the butter and dark chocolate. Microwave for about 30 seconds or until completely melted.

  4. Add the almond flour, cocoa powder, erythritol, baking powder, and stir to combine.

  5. In a large mixing bowl, crack the eggs and beat with an electric mixer for about 60 seconds. Pour in the butter and chocolate mixture and continue mixing for another minute.

  6. Incorporate the dry ingredients with the wet ones until you get a creamy keto brownie butter that’s not very thick.

  7. Transfer the brownie batter to the prepared pan and set aside.

Make the Keto Cheesecake Layer

  1. Add the cream cheese and powdered erythritol to a clean bowl and cream with an electric mixer until fluffy and smooth. Add the egg and vanilla extract and mix until well incorporated.

  2. Add the cheesecake cream over the brownie mixture in 6 dollops and swirl using a knife or a toothpick.

  3. Bake for 25-30 minutes, or until the center is set but still jiggly. Keep an eye on the keto brownies cheesecake from the minute 15 as not ovens are the same. Let it cool down completely on a cooling rack.

  4. Cut into 16 squares and serve.

Calories 180kcal
Total Carbs 3g
Net Carbs 2g
Protein 4g
Fat 18g
Fiber 1.5g
Sugar 1g

Published at Wed, 09 Mar 2022 19:19:41 +0000

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