Keto Lemon Cream Cheese Brownies – Bright, Tangy, and Low-Carb
If you love the richness of brownies but want something lighter and low-carb, these Keto Lemon Cream Cheese Brownies hit the sweet spot. They have a fudgy almond flour base, a zesty lemon twist, and a silky cream cheese swirl that feels bakery-level without the sugar crash. The texture is tender and moist, and the flavor is bright without being too tart.
They’re simple enough for a weekday treat and special enough for guests. Best of all, they’re easy to make with pantry-friendly keto staples.
Ingredients
Method
- Preheat and prep the pan. Heat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving an overhang for easy lifting. Lightly grease the parchment.
- Make the cream cheese swirl. In a bowl, beat 8 oz softened cream cheese until smooth. Mix in 1/3–1/2 cup powdered keto sweetener, 1 large egg yolk, 1 teaspoon vanilla, 1–2 teaspoons lemon zest, and 1 tablespoon fresh lemon juice. Beat until creamy with no lumps. Set aside.
- Mix dry ingredients for the brownie base. In a separate bowl, whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 1/2 cup granular keto sweetener, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1–2 teaspoons lemon zest.
- Add the wet ingredients. Whisk 2 large eggs, 6 tablespoons melted butter (cooled slightly), 1 teaspoon vanilla, and 1–2 tablespoons fresh lemon juice. Pour into the dry mix and stir until a thick batter forms. It should be spreadable but not runny.
- Spread and swirl. Spoon the brownie batter into the pan and smooth the top. Dollop the cream cheese mixture over the surface. Use a knife or skewer to gently swirl the two layers together, making figure-eights. Don’t overmix.
- Bake. Bake for 22–28 minutes, until the edges are set and lightly golden and the center still has a slight jiggle from the cream cheese. A toothpick should come out with a few moist crumbs, not wet batter.
- Cool and set. Let the pan cool on a rack for at least 45 minutes. For the cleanest cuts, chill in the fridge for 1–2 hours before slicing.
- Slice and serve. Lift the brownies out with the parchment and cut into 12–16 squares. Serve chilled or at room temperature.
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What Makes This Special
This recipe balances creamy and tangy with just the right amount of sweetness. The almond flour brownie layer gives a soft, brownie-like bite, while the lemon cream cheese swirl adds a cheesecake feel in every slice.
It’s naturally gluten-free and low in carbs, using a keto-friendly sweetener that won’t spike blood sugar. The batter comes together quickly, and the swirl makes it look beautiful with minimal effort.
Shopping List
- Almond flour (fine blanched)
- Coconut flour (a little goes a long way)
- Cream cheese (full-fat, softened)
- Unsalted butter (melted and slightly cooled)
- Eggs
- Granular keto sweetener (like erythritol, allulose, or a blend)
- Powdered keto sweetener (for the cream cheese swirl; optional but smoother)
- Fresh lemon (zest and juice)
- Vanilla extract
- Baking powder
- Salt
Step-by-Step Instructions
- Preheat and prep the pan. Heat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving an overhang for easy lifting.
Lightly grease the parchment.
- Make the cream cheese swirl. In a bowl, beat 8 oz softened cream cheese until smooth. Mix in 1/3–1/2 cup powdered keto sweetener, 1 large egg yolk, 1 teaspoon vanilla, 1–2 teaspoons lemon zest, and 1 tablespoon fresh lemon juice. Beat until creamy with no lumps.
Set aside.
- Mix dry ingredients for the brownie base. In a separate bowl, whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 1/2 cup granular keto sweetener, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1–2 teaspoons lemon zest.
- Add the wet ingredients. Whisk 2 large eggs, 6 tablespoons melted butter (cooled slightly), 1 teaspoon vanilla, and 1–2 tablespoons fresh lemon juice. Pour into the dry mix and stir until a thick batter forms. It should be spreadable but not runny.
- Spread and swirl. Spoon the brownie batter into the pan and smooth the top.
Dollop the cream cheese mixture over the surface. Use a knife or skewer to gently swirl the two layers together, making figure-eights. Don’t overmix.
- Bake. Bake for 22–28 minutes, until the edges are set and lightly golden and the center still has a slight jiggle from the cream cheese.
A toothpick should come out with a few moist crumbs, not wet batter.
- Cool and set. Let the pan cool on a rack for at least 45 minutes. For the cleanest cuts, chill in the fridge for 1–2 hours before slicing.
- Slice and serve. Lift the brownies out with the parchment and cut into 12–16 squares. Serve chilled or at room temperature.
How to Store
- Refrigerator: Store in an airtight container for up to 5 days.
The flavor often improves by day two.
- Freezer: Freeze slices on a baking sheet, then transfer to a freezer bag. Keep up to 2 months. Thaw in the fridge overnight.
- Serving tip: For the best texture, let chilled brownies sit at room temperature for 10–15 minutes before serving.
Health Benefits
- Low-carb, keto-friendly: Uses almond and coconut flours plus non-sugar sweeteners to keep net carbs low.
- Healthy fats: Butter, cream cheese, and almond flour provide satiating fats that help you feel full longer.
- Gluten-free: Naturally grain-free and suitable for most gluten-free diets.
- Lemon zest and juice: Adds bright flavor with vitamin C and no extra sugar.
Common Mistakes to Avoid
- Using cold cream cheese: It won’t whisk smoothly and can leave lumps.
Soften it at room temperature first.
- Overbaking: The cream cheese layer should have a slight jiggle. Overbaking makes the bars dry and crumbly.
- Skipping the parchment: These are delicate when warm. Parchment with an overhang makes removal and slicing easier.
- Too much lemon juice: A little goes a long way.
Too much liquid can make the batter loose and affect bake time.
- Using only granular sweetener in the swirl: Powdered sweetener blends smoother into cream cheese and avoids grit.
Recipe Variations
- Blueberry Lemon Swirl: Sprinkle 1/2 cup fresh blueberries over the batter before swirling for a burst of fruit. Keep it moderate to avoid extra moisture.
- Lemon Poppy Seed: Add 1–2 teaspoons poppy seeds to the brownie batter for a bakery-style twist.
- Protein Boost: Add 2 tablespoons unflavored whey isolate to the dry ingredients. If batter thickens too much, add 1–2 teaspoons water.
- Extra Tangy: Swap half the lemon juice in the swirl with sour cream or Greek yogurt for more tang and creaminess.
- Allulose Option: Use allulose for a softer, less cooling-sensation sweetness.
You may need a few extra minutes of bake time since allulose browns faster.
FAQ
Can I use coconut flour instead of almond flour?
No, not as a 1:1 swap. Coconut flour absorbs far more liquid. If you need nut-free, use a tested coconut flour brownie base and keep the lemon cream cheese swirl the same.
What sweetener works best?
Granular erythritol blends or allulose work well in the batter.
For the swirl, powdered sweetener gives the smoothest texture. If using a blend with stevia or monk fruit, follow the brand’s conversion chart.
How do I know when it’s done?
The edges should be set and lightly golden, and the center should still have a slight wobble from the cream cheese. A toothpick should come out with moist crumbs, not wet batter.
Remember it continues to set as it cools.
Can I make this dairy-free?
You can try dairy-free cream cheese and coconut oil instead of butter, but textures will vary. Choose a dairy-free cream cheese that bakes well and avoid ones that are very soft or watery.
Why did my swirl sink?
The cream cheese mixture may have been too thin or the base batter too loose. Make sure the cream cheese is thick and the brownie batter is spreadable.
Don’t add too much lemon juice.
Do I need to chill before slicing?
Yes, chilling helps set the cream cheese layer and gives clean edges. If you’re short on time, chill for at least 45–60 minutes.
Can I double the recipe?
Yes. Bake in a 9×13-inch pan and add a few minutes to the bake time.
Watch the center and use the same doneness cues.
Wrapping Up
These Keto Lemon Cream Cheese Brownies bring together a bright citrus flavor and a creamy, cheesecake-like swirl in a low-carb treat. They’re simple to make, beautiful to serve, and perfect for anyone cutting back on sugar. Keep a batch in the fridge for snacks, desserts, or a sunny bite with coffee.
With the right ingredients and a gentle bake, they come out tender, tangy, and satisfying every time.
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