Keto Cheesecake Brownies – Rich, Swirled, and Low-Carb
These Keto Cheesecake Brownies deliver everything you want in a dessert: a fudgy chocolate base, a creamy cheesecake swirl, and a low-carb profile that fits your goals. They taste indulgent but won’t send your macros off the rails. If you’ve been missing bakery-style brownies on keto, this recipe is your answer.
The texture is moist, the sweetness is balanced, and the swirl looks impressive without extra work. Make a pan for a weeknight treat or your next gathering—no one will guess they’re keto.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
The brownie layer uses almond flour and cocoa powder for a dense, fudgy bite without wheat flour. A mix of melted butter and a keto-friendly sweetener creates that classic brownie chew.
The cheesecake swirl uses full-fat cream cheese for richness and stability, so it bakes up creamy, not runny. A touch of coffee (optional) enhances the chocolate flavor, and a pinch of salt keeps the sweetness in check. The result is a bakery-style dessert with a fraction of the carbs.
Shopping List
- Almond flour (fine blanched)
- Unsweetened cocoa powder (Dutch-process or natural)
- Granulated erythritol or allulose (or a monk fruit blend; use what you tolerate)
- Powdered erythritol or powdered allulose (for the cheesecake layer)
- Unsalted butter
- Full-fat cream cheese (brick style)
- Large eggs
- Vanilla extract
- Almond milk or heavy cream (a small splash for the brownie batter)
- Espresso powder or strong brewed coffee (optional, for chocolate depth)
- Baking powder
- Salt
- Lemon zest (optional, for the cheesecake layer)
- Sugar-free dark chocolate chips (optional, for extra richness)
Instructions
- Prep the pan and oven. Heat the oven to 325°F (165°C).
Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
- Soften the cream cheese. Leave the cream cheese at room temperature for 30–45 minutes so it blends smoothly. This helps prevent lumps in the cheesecake swirl.
- Make the brownie batter base. In a medium bowl, whisk 3/4 cup granulated keto sweetener, 1/2 cup cocoa powder, 1 cup fine almond flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
Set aside.
- Whisk the wet ingredients. In a separate bowl, whisk 2 large eggs, 1/2 cup melted unsalted butter (slightly cooled), 2 teaspoons vanilla, and 2–3 tablespoons almond milk or heavy cream. Add 1 teaspoon espresso powder or 1 tablespoon strong coffee if using.
- Combine. Stir the wet ingredients into the dry until just combined. The batter will be thick.
Fold in 1/4 cup sugar-free chocolate chips if you like.
- Spread the brownie layer. Transfer about 2/3 of the brownie batter to the prepared pan and smooth into an even layer with an offset spatula.
- Make the cheesecake mixture. In a clean bowl, beat 8 ounces softened cream cheese with 1/3 cup powdered keto sweetener and a pinch of salt until smooth. Beat in 1 large egg and 1 teaspoon vanilla. Add 1/2 teaspoon lemon zest if you want a subtle brightness.
- Layer and swirl. Pour the cheesecake mixture over the brownie base.
Dollop the remaining brownie batter on top in spoonfuls. Drag a knife or skewer through the batter in gentle figure-eights to create swirls. Don’t overmix—3–4 passes are enough.
- Bake. Bake for 28–35 minutes, until the edges are set and the center has a slight jiggle.
A toothpick inserted near the edge should come out with moist crumbs, not wet batter.
- Cool completely. Let the pan cool on a rack until room temp, then chill for at least 1–2 hours. This sets the cheesecake layer and makes cleaner slices.
- Slice and serve. Use the parchment overhang to lift the brownies out. Cut into 16 squares with a sharp knife, wiping the blade between cuts for neat edges.
Storage Instructions
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
The flavor actually improves on day two as the layers settle.
Freeze: Wrap individual squares in parchment and place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 30–45 minutes.
Serve chilled or room temp: They’re creamiest when slightly cool, but you can let them sit out 10–15 minutes for a softer texture.
Benefits of This Recipe
- Low-carb and keto-friendly: Made with almond flour and sugar-free sweeteners to fit your macros.
- High satisfaction factor: The combo of chocolate and cheesecake curbs cravings without a sugar crash.
- Make-ahead friendly: Chills well, slices cleanly, and travels nicely for parties and potlucks.
- Gluten-free by design: No wheat flour needed, and the texture still feels bakery-worthy.
- Customizable: Easy to adapt with flavors, toppings, or mix-ins.
What Not to Do
- Don’t overbake. If you wait for the center to be fully firm, the brownies will be dry. A slight jiggle is perfect.
- Don’t skip the chill. Cutting too soon leads to messy layers and a gummy texture.
- Don’t use coarse almond meal. You want fine, blanched almond flour for a smooth crumb.
- Don’t over-swirl. Too much mixing blends the layers and muddies the look.
- Don’t use cold cream cheese. It will clump and resist blending, leaving lumps in the cheesecake swirl.
Variations You Can Try
- Raspberry Ribbon: Add 2–3 tablespoons of no-sugar-added raspberry jam in small dollops before swirling for a tangy twist.
- Mocha Brownies: Double the espresso powder and add 1/2 teaspoon coffee extract to the cheesecake layer.
- Peanut Butter Swirl: Warm 2 tablespoons natural peanut butter, sweeten lightly with keto sweetener, and swirl with the cheesecake layer.
- Mint Chocolate: Add 1/4 teaspoon peppermint extract to the brownie batter and top with crushed sugar-free chocolate mints.
- Salted Caramel: Drizzle a keto caramel sauce over the cheesecake layer before swirling and finish with flaky sea salt.
FAQ
Which sweetener works best?
Granulated erythritol or a monk fruit erythritol blend works well for the brownie layer.
Powdered sweetener blends best into the cheesecake mixture. Allulose gives a softer texture and less cooling effect; just note it can brown faster, so keep an eye on bake time.
Can I use coconut flour instead of almond flour?
Not as a 1:1 swap. Coconut flour is much more absorbent and will make the brownies dry.
If you must use it, you’ll need a different formulation with more liquid and eggs. For this recipe, stick with fine almond flour for reliable results.
How do I know when they’re done?
The edges will be set, and the center will still have a slight jiggle. A toothpick near the edge should come out with a few moist crumbs.
If the top starts browning too quickly, tent loosely with foil for the last few minutes.
Can I make these dairy-free?
You can try dairy-free cream cheese and coconut oil instead of butter. Results vary by brand, so choose a cream cheese alternative that’s thick and not watery. Expect a slightly different texture, but it can still be delicious.
How can I reduce the cooling effect from erythritol?
Use a blend with allulose or add a bit of powdered allulose to the cheesecake layer.
Serving the brownies slightly chilled also helps mask the cooling sensation.
What pan size can I use?
An 8-inch square pan yields thicker brownies with a better swirl. A 9-inch pan works but will bake faster and produce thinner bars. Start checking for doneness 5 minutes earlier if using a larger pan.
Why did my swirl sink?
Overmixing or a runny cheesecake batter can cause sinking.
Make sure the cream cheese is softened but not warm, and don’t over-swirl. The batter should be thick enough to sit on top in dollops.
Can I double the recipe?
Yes. Double everything and bake in a 9×13-inch pan.
Add a few extra minutes to the bake time and check for that same slight jiggle in the center.
In Conclusion
Keto Cheesecake Brownies bring the best of two classics into one easy, low-carb dessert. They’re rich, satisfying, and beautiful on a plate, yet simple enough for a weeknight treat. With the right ingredients and a short chill, you’ll have fudgy layers and creamy swirls every time.
Keep this recipe in your back pocket—you’ll reach for it whenever the chocolate craving hits.
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