Keto Strawberry Cheesecake Brownies – A Sweet Low-Carb Treat
If you love fudgy brownies and creamy cheesecake, these keto strawberry cheesecake brownies bring the best of both worlds—without the sugar crash. They’re rich, satisfying, and surprisingly easy to make. You get a dense chocolate base, a tangy cheesecake swirl, and a pop of bright strawberry flavor.
They feel like a bakery treat but fit neatly into a low-carb lifestyle. Perfect for date night, potlucks, or that late-night sweet tooth.
Ingredients
Method
- Prep your pan and oven. Heat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the paper.
- Make the brownie batter. In a bowl, whisk almond flour, cocoa, 1/2 cup sweetener, baking powder, and salt. In another bowl, whisk 2 eggs, melted butter, and 1 teaspoon vanilla until smooth. Combine wet and dry, stirring until thick and glossy. Fold in chocolate chips if using.
- Spread the base. Scoop about 2/3 of the brownie batter into the pan. Smooth into an even layer with a spatula.
- Make the cheesecake layer. Beat softened cream cheese until creamy. Add 1 egg, 2 tablespoons sweetener, 1 teaspoon vanilla, and heavy cream. Beat until smooth and pourable with no lumps.
- Add strawberries. Gently fold chopped strawberries into the cheesecake mixture. Pat them dry first with a paper towel so they don’t add extra moisture.
- Layer and swirl. Pour the cheesecake mixture over the brownie base. Dollop the remaining brownie batter on top in small spoonfuls. Use a knife or skewer to swirl the layers gently. Don’t overmix—aim for ribbons.
- Bake. Bake 28–34 minutes, or until the edges are set and the center has a slight jiggle. A toothpick inserted near the edge should come out mostly clean.
- Cool completely. Let the pan cool on a rack, then chill at least 2 hours. This sets the cheesecake and makes clean slices.
- Slice and serve. Lift using the parchment, cut into 16 squares, and garnish with extra sliced strawberries if you’d like.
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Why This Recipe Works
Classic brownies and cheesecake often rely on sugar and flour. This version swaps those for low-carb ingredients, but keeps the texture and flavor you crave.
Almond flour adds body without dryness, and cocoa powder delivers deep chocolate notes. The cheesecake layer adds creaminess and balances the richness, while strawberries bring freshness and color. It’s a smart combo that tastes indulgent yet stays keto-friendly.
What You’ll Need
- Almond flour (fine blanched): 1 cup for the brownie base
- Unsweetened cocoa powder: 1/3 cup
- Granulated erythritol or allulose (or a blend): 2/3 cup divided (1/2 cup for brownies, 2 tablespoons for cheesecake)
- Baking powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Eggs: 3 large (2 for brownies, 1 for cheesecake)
- Unsalted butter: 1/2 cup (melted and slightly cooled)
- Vanilla extract: 2 teaspoons divided (1 teaspoon in brownies, 1 teaspoon in cheesecake)
- Cream cheese: 8 ounces (softened)
- Heavy cream: 2 tablespoons
- Fresh strawberries: 1/2 cup finely chopped (plus a few extra for garnish, optional)
- Optional add-ins: 1/4 cup sugar-free chocolate chips, a pinch of espresso powder for deeper chocolate flavor
- For the pan: Parchment paper and a little butter or coconut oil for greasing
How to Make It
- Prep your pan and oven. Heat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the paper.
- Make the brownie batter. In a bowl, whisk almond flour, cocoa, 1/2 cup sweetener, baking powder, and salt. In another bowl, whisk 2 eggs, melted butter, and 1 teaspoon vanilla until smooth.
Combine wet and dry, stirring until thick and glossy. Fold in chocolate chips if using.
- Spread the base. Scoop about 2/3 of the brownie batter into the pan. Smooth into an even layer with a spatula.
- Make the cheesecake layer. Beat softened cream cheese until creamy.
Add 1 egg, 2 tablespoons sweetener, 1 teaspoon vanilla, and heavy cream. Beat until smooth and pourable with no lumps.
- Add strawberries. Gently fold chopped strawberries into the cheesecake mixture. Pat them dry first with a paper towel so they don’t add extra moisture.
- Layer and swirl. Pour the cheesecake mixture over the brownie base.
Dollop the remaining brownie batter on top in small spoonfuls. Use a knife or skewer to swirl the layers gently. Don’t overmix—aim for ribbons.
- Bake. Bake 28–34 minutes, or until the edges are set and the center has a slight jiggle.
A toothpick inserted near the edge should come out mostly clean.
- Cool completely. Let the pan cool on a rack, then chill at least 2 hours. This sets the cheesecake and makes clean slices.
- Slice and serve. Lift using the parchment, cut into 16 squares, and garnish with extra sliced strawberries if you’d like.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days. The flavor often improves by day two.
- Freezer: Freeze slices on a tray, then transfer to a freezer-safe bag.
Keep up to 2 months. Thaw overnight in the fridge.
- Serving tip: For best texture, let chilled brownies rest at room temperature 10–15 minutes before eating.
Benefits of This Recipe
- Low-carb and keto-friendly: Uses almond flour and low-glycemic sweeteners to keep net carbs in check.
- Balanced sweetness: Cheesecake tempers the richness of chocolate and the sweetener’s coolness.
- Satisfying texture: Fudgy brownie base with a creamy, silky top layer.
- Customizable: Swap in different berries, flavors, or add sugar-free chips without changing the method.
- Great make-ahead dessert: Chilling improves the set and makes slicing clean and neat.
Common Mistakes to Avoid
- Using cold cream cheese: This leads to lumpy cheesecake. Soften it at room temperature for 30–60 minutes.
- Overbaking: If you bake until fully firm in the center, it will turn dry.
Pull it when the center is slightly jiggly.
- Watery strawberries: Wet berries can make the cheesecake layer runny. Pat them dry and avoid large chunks.
- Skipping the chill: Slicing too soon causes messy layers. Chill at least 2 hours, ideally longer.
- Using the wrong sweetener: Some sweeteners crystallize or taste bitter.
Erythritol and allulose blends work well here.
Alternatives
- Berry swap: Use raspberries or blackberries. Keep pieces small and dry them before folding in.
- Dairy-free option: Use dairy-free cream cheese and coconut cream, plus coconut oil instead of butter. Texture will be slightly softer.
- Nut-free base: Replace almond flour with sunflower seed flour at a 1:1 ratio.
Expect a mild color change.
- Flavor twist: Add lemon zest to the cheesecake layer, or a teaspoon of espresso powder to the brownie batter.
- Sweetener options: Monk fruit erythritol blends or pure allulose both work. Adjust to taste, since sweetness varies by brand.
FAQ
How many net carbs are in each brownie?
Counts vary by brand and serving size, but generally you’ll get around 3–5 net carbs per piece when sliced into 16 squares. Always calculate using your specific products.
Can I use coconut flour instead of almond flour?
Not directly.
Coconut flour is far more absorbent and would require extra liquid and eggs. If you must use it, look for a coconut-flour-specific keto brownie base.
Do I have to use fresh strawberries?
Fresh is best for texture. If using frozen, thaw completely and pat very dry.
Chop small to avoid watery pockets in the cheesecake.
Can I make these ahead for an event?
Yes. Bake the day before, chill overnight, and slice right before serving. They hold up well and slice cleanly when cold.
What pan size works best?
An 8×8-inch pan gives a nice thickness.
A 9×9 pan works too, but reduce bake time slightly. For a 9×13, double the recipe and bake a bit longer.
Why did my cheesecake layer crack?
Cracks usually come from overbaking or rapid temperature changes. Pull the pan when the center is slightly jiggly and let it cool gradually on the counter before chilling.
Can I make this without eggs?
Eggs provide structure in both layers.
You can try egg replacers in the brownie portion, but the cheesecake layer will be tricky without eggs. A no-bake keto cheesecake topping could be an alternative.
What sweetener tastes closest to sugar?
Allulose has a clean taste and soft texture, while erythritol blends offer good sweetness but can crystallize slightly. Many bakers like a 50/50 blend for balance.
Wrapping Up
These keto strawberry cheesecake brownies give you everything you want in a dessert: fudgy chocolate, creamy tang, and bright berry notes—all with low carbs.
They’re simple to make, beautiful on the plate, and easy to customize. Keep a batch in the fridge for a weeknight treat or bring them to your next gathering. No one will guess they’re keto, and you won’t feel like you’re missing a thing.
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