Keto Cheesecake Brownies – A Low-Carb Delight

Are you craving a decadent dessert but want to stick to your low-carb or keto lifestyle? Look no further than this Keto Cheesecake Brownie recipe! It’s the perfect combination of rich, fudgy chocolate brownies and creamy, tangy cheesecake, all without the sugar and carbs that would typically ruin your diet.

This low-carb dessert is made with wholesome ingredients that cater to the keto diet, ensuring that you indulge in a sweet treat without compromising on your health goals. We’ve carefully crafted this recipe so that you can enjoy the taste of a classic brownie while staying within your macronutrient limits.

Key Features:

  • Low Carb – This recipe contains minimal carbs, keeping it within your keto dietary requirements.
  • Sugar-Free – Sweetened with low-carb sweeteners, this dessert has zero added sugars.
  • Gluten-Free – Perfect for those avoiding gluten while still enjoying a delicious treat.
  • Delicious and Rich – A perfect blend of creamy cheesecake and moist brownies that satisfies any sweet tooth.

Let’s dive into the full details of how to make these Keto Cheesecake Brownies!

Ingredients for Keto Cheesecake Brownies:

For the Brownie Base:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (100g) almond flour (make sure it’s finely ground for best texture)
  • 1/2 cup (50g) unsweetened cocoa powder (ensure it’s unsweetened to keep the carbs low)
  • 1/4 cup (50g) granulated erythritol (or preferred keto sweetener like monk fruit or stevia)
  • 2 large eggs
  • 1 tsp vanilla extract (for flavor enhancement)
  • 1/4 tsp salt
  • 1/2 tsp baking powder (this will help the brownies rise slightly)

For the Cheesecake Swirl:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/4 cup (50g) powdered erythritol (or your sweetener of choice)
  • 1 large egg
  • 1 tsp vanilla extract (for richness and flavor)
  • Pinch of salt (optional, for balancing flavors)

Optional Toppings (for extra richness):

  • A drizzle of sugar-free chocolate syrup or whipped cream (you can make your own using heavy cream and a keto-friendly sweetener).

Instructions for Keto Cheesecake Brownies:

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your brownies bake evenly and achieve that perfect fudgy texture. Prepare an 8×8-inch square baking dish by greasing it with butter or lining it with parchment paper to make it easier to remove the brownies after baking.

Step 2: Prepare the Brownie Base

In a large mixing bowl, combine the melted butter, almond flour, unsweetened cocoa powder, erythritol, eggs, vanilla extract, salt, and baking powder. Stir everything together until well combined, making sure there are no lumps in the batter. The batter will be thick, which is what you want for the perfect dense, fudgy brownie base.

Step 3: Prepare the Cheesecake Filling

In a separate bowl, beat the cream cheese using an electric hand mixer or a stand mixer until it becomes smooth and creamy. Add the powdered erythritol, egg, vanilla extract, and a pinch of salt. Beat until well combined and fluffy, making sure that the cream cheese mixture has a smooth consistency without lumps.

Step 4: Assemble the Brownies

Pour the brownie batter into the prepared baking dish, spreading it evenly across the bottom. Then, spoon the cheesecake mixture over the brownie batter in dollops or spoonfuls. Use a knife or skewer to gently swirl the cheesecake batter into the brownie batter, creating a marbled effect. This will give your brownies that signature cheesecake swirl.

Step 5: Bake the Brownies

Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Keep an eye on your brownies towards the end of baking to avoid overcooking, as that will make the brownies less fudgy.

Step 6: Let Them Cool

Once baked, remove the brownies from the oven and allow them to cool in the pan for at least 30 minutes. Cooling the brownies before cutting them helps to firm up the texture. For an even firmer texture, you can refrigerate them for 1-2 hours before slicing.

Step 7: Serve and Enjoy

Once cooled, cut the brownies into 16 even squares. Top with a dollop of whipped cream or a drizzle of sugar-free chocolate syrup if desired. These Keto Cheesecake Brownies can be enjoyed as a dessert or snack, and they pair perfectly with a cup of coffee or tea.

Nutritional Information (Per Serving):

  • Calories: 160-180 kcal
  • Protein: 4g
  • Fat: 14g
  • Carbohydrates: 4-5g
    • Fiber: 2-3g
    • Net Carbs: 2-3g
  • Sugar: 0g
  • Sodium: 90mg

SmartPoints (Weight Watchers):

For those following the WW (Weight Watchers) program, these Keto Cheesecake Brownies are an excellent low-carb dessert option.

  • SmartPoints: 3 Points per serving (based on using erythritol sweetener)

SmartPoints values are based on the standard ingredients used in this recipe. To reduce the points, opt for a lower-calorie sweetener or a different fat source like coconut oil.

Useful Tips and Variations:

  1. Sweetener Options: You can experiment with different keto-friendly sweeteners such as monk fruit sweetener, stevia, or Swerve. Make sure to use a sweetener that measures like sugar to ensure the correct sweetness and texture.
  2. Dairy-Free Option: For a dairy-free version, you can swap the cream cheese with a non-dairy cream cheese alternative. Ensure it’s a smooth, neutral-tasting option to maintain the cheesecake flavor. You can also replace butter with coconut oil for a dairy-free fat source.
  3. Texture Variations: If you like your cheesecake brownies to have a thicker cheesecake layer, you can double the cheesecake mixture and use a larger pan to accommodate it.
  4. Chocolate Chips: For added chocolate goodness, consider folding in some sugar-free chocolate chips into the brownie batter before baking. This adds an extra layer of richness and texture to the brownies.
  5. Storage: These brownies store wonderfully. Keep them in an airtight container at room temperature for 2-3 days or refrigerate them for up to a week. They can also be frozen for up to 2 months – just make sure they’re well-wrapped.

Why These Keto Cheesecake Brownies Work:

The combination of almond flour and unsweetened cocoa powder creates a rich, dense, and moist brownie texture, while the cream cheese filling offers a smooth, velvety contrast. The sugar substitutes ensure the brownies remain low-carb, while still providing the perfect level of sweetness. This recipe caters not only to those following a keto or low-carb lifestyle but also to anyone who wants to indulge in a healthier version of a classic dessert.

Not only are these brownies perfect for a special occasion, but they also make an excellent snack or dessert after a low-carb meal. Whether you’re entertaining guests or treating yourself, these Keto Cheesecake Brownies will be a hit with everyone who tries them.

Conclusion:

Incorporating keto-friendly desserts into your meal planning is one of the easiest ways to satisfy your sweet cravings without derailing your diet. These Keto Cheesecake Brownies strike the perfect balance between fudgy brownies and creamy cheesecake, all while staying low in carbs and sugar-free. Not only are they incredibly delicious, but they’re also nutritious and easy to make. Try them for your next gathering or as a special treat for yourself – you’ll be amazed at how indulgent and satisfying they are, all while staying true to your keto or low-carb lifestyle.

Enjoy guilt-free dessert!