Baking Dessert Keto Recipes Recipes

Keto Orange Creamsicle Brownies

Gluten free, Grain free, Low Carb & Sugar Free!


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 Orange Creamsicle Brownies by Noreen’s Keto Kitchen & Life!



Cheesecake Layer

  • 1 cup of full fat Cream Cheese (8oz), softened to room temperature
  • 1/4 cup of low carb granulated sweetener (I use Swerve/Erythritol or Monkfruit)
  • 1/4 cup of Unsweetened Coconut Flakes
  • 1 Egg at room temperature
  • 1/2 teaspoon of Vanilla Extract
  • 1 teaspoon of Orange Extract (maybe as much as 2, use your judgement on taste here)
  • Optional: orange food coloring

Brownie Layer

  • 1/2 cup Superfine Almond Flour
  • 3 Eggs, at room temperature
  • 12 Tablespoons of Butter, melted
  • 1/4 cup Unsweetened Dark Cocoa Powder
  • 2 oz of unsweetened baking chocolate coarsely chopped
  • 3/4 cup of low carb granulated sweetener (Swerve/Erythritol or Monkfruit)
  • 1 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, vanilla, orange extract and coconut. Mix 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!!!!


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