Baking Dessert Keto Recipes Recipes

Keto Cheesecake Brownies

Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!

Keto Cheesecake Brownies

Nutrition information will vary depending on what brands of ingredients you use.  However, here is a general break down of the nutrition info (for 16 servings): Calories 158 Carbs: 5 grams Dietary Fiber: 3 Net Carbs: 2 grams Fat: 15 grams Protein: 3 grams

Keto Cheesecake Brownies by Noreen’s Keto Kitchen

Servings: 16


Cheesecake Layer
  • 1 cup cream cheese softened
  • 1/4 cup low carb sweetener (I use Swerve/Erythritol or Monkfruit)
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract

Brownie Layer

  • 1/2 cup Superfine Almond Flour
  • 3 Eggs at room temperature
  • 12 Tablespoons of butter, softened
  • 1/4 cup dark cocoa powder
  • 2 oz of unsweetened baking chocolate coarsely chopped
  • 3/4 cup low carb sweetener (Swerve/Erythritol or Monkfruit)
  • 1/2 teaspoon of baking powder


  • Preheat oven to 350 degrees F (175 degrees C).
  • Line an 8×8-inch baking pan with parchment paper, making sure to cover the bottom and sides.
Cheesecake Layer 
  • Make the cheesecake layer first.
  • Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth.
  • Mix in the egg and vanilla until fully combined. Set aside for later.
Brownie Batter 
  • In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate.
  • Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave.
  • Meanwhile, in a separate bowl, combine the dry ingredients: superfine almond flour, sweetener, cocoa powder and baking powder.
  • In a big bowl crack the 3 eggs and beat them with the mixer for about 30 seconds.
  • Add the melted butter and chocolate mixture to the eggs and continue mixing for about 30 seconds.
  • Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
  • Pour 2/3 of the mixture into the parchment lined prepared pan, followed by all of the cheesecake layer.
  • Add the remaining brownie batter in dollops onto the cheesecake layer and swirl the two batters together using a knife.
  • Bake for 15-25 minutes or until the center is just set and still a bit wiggly jiggly.
  • The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark.  A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter.  If it’s not done, bake another 5 minutes and test again with the knife. ***I would almost always rather they be a tad under cooked than over cooked.  Overcooked will produce a drier, more cake like brownie, than the dense and fudgey ones I am after.***
  • Allow to cool completely on a rack.  Refrigerate for a few hours or overnight to set the cheesecake.
  • Lift the brownies out of the pan using the edges of the parchment paper and cut into desired size.
  • Store in the fridge.  Let sit out a few minutes before devouring, as it lets the cheesecake layer soften slightly.  If you completely lack self-control, they freeze amazingly well!

Hope you enjoy them as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):

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    1. Yay!!! I am soooo glad!!! Baking is a science (even trickier when GF & Keto) and the method really is important most of the time. That completely made my day!!! =) Just curious, what kind of sweetener did you use?

  1. These were delicious. Only used one block of cream cheese so it really wasn’t very noticeable. Was that how it was supposed to taste? I used Monkfruit.

    1. Glad to hear you liked them!! The recipe calls for 1 cup (8 oz of cream cheese) and I normally use Swerve/erythritol, but Monkfruit would work too!! I find the cheesecake layer to be enough, it’s supposed to be a brownie with a bit of cheesecake and not just cheesecake per say.. if that makes sense lol.

    1. Thanks for the feedback! This poor person can’t currently upgrade to the business plan, which has the print button feature. Unfortunately, I am not able to do so at the moment. Best way to print would be to copy and paste the recipe into a word document and to print from there.

    1. Hi Linda! I haven’t personally made these brownies with Coconut oil so I cannot say for sure how they will come out. I don’t see why it wouldn’t work but I just don’t have the personal experience of making this particular recipe with it.

  2. Hi, just tried these for the first time…flavor was great, texture was gritty. This was my first time baking a keto dessert…is this texture the norm for baked goods??!!

    Thanks so much…learning as I go in this crazy keto world!

    1. Hi Jess! Glad you liked the flavor! I find it’s best to use superfine almond flour in this recipe to decrease the grittiness. Your sweetener may also be adding to that texture. Try powdered low carb sweetener to see if that helps!

      If you don’t have powdered you can easily grind granular sweetener in a blender or nutribullet. It’s also possible that I have gotten used to a certain Keto texture and it’s my new normal. Either way, hope the above tips help!!

  3. I made your recipe tonight for my birthday dessert. YUM! so very delicious. So satisfying to enjoy a sweet treat on my special day. Thank you!

  4. Made this tonight for a birthday tomorrow. Can’t wait to try it! Currently cooling off to go in the fridge.

  5. I have made these a couple of times. The first time I followed the recipe exactly and it ended up too sweet. (I used monkfruit) The second time I only put in 1/2 a cup of the monkfruit and it turned out perfect.

    1. Hi Michelle! Thanks for the feedback! The amount of low carb sweetener can be tricky. To those starting out on Keto they will probably need about 3/4 cup to taste decent to them. For me, as time goes on, I never use the full 3/4 cup of sweetener, each 1/4 cup is usually shy a bit of being full. Also, Monkfruit, Swerve, and different brands of erythritol do have different levels of sweetness, so that’s something to keep in mind. I am glad that you found the perfect level of sweetness for you!! Enjoy those Keto Brownies!!

    2. Are you in Pinterest? That is where I typically save and share recipes. Can’t wait to try this one. Thank you!

    1. Hi Bee! The bar of unsweetened baking chocolate really does help to make these brownies rich and chocolaty! If you leave it out, I would suggest doubling the amount of cocoa powder you use. However, since it’s a dry ingredient you may need to add a little more wet/liquid; maybe a tablespoon or 2 more of melted butter or some full fat sour cream. I haven’t made them without the bar chocolate so I am not sure how this would turn out. If you give it a try, let me know how it goes!

  6. I have been making Keto Desserts for several years now, and I must say, this is literally one of the best desserts I have made!! Thank you! I think even our non keto friends would not even notice it was Keto!

    1. Yay!!! so glad to hear you like it!!! I love these brownies and make some variation of them very regularly!! I attribute them to keeping my sanity and losing 80 lbs while Keto this past year. And you are totally right, I have non-Keto family and friends who devour these anytime I make them =p

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