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Keto Cheesecake Brownie

Keto Cheesecake Brownie

This keto cheesecake brownie combines rich, fudgy chocolate with creamy cheesecake in one low-carb, sugar-free treat. Perfect for dessert lovers on keto.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 1 Square
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup unsalted butter (melted)
  • ½ cup erythritol or monk fruit sweetener
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup almond flour
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking powder
  • Pinch of salt
  • 8 oz (225g) cream cheese, softened
  • ¼ cup powdered erythritol
  • 1 large egg
  • ½ tsp vanilla extract

Equipment

  • 1 Mixing bowls
  • 1 Hand mixer or whisk
  • 1 Silicone Spatula
  • 1 Measuring cups and spoons
  • 1 8x8 inch baking dish
  • 1 Parchment Paper
  • 1 Cooling rack

Method
 

  1. Preheat & Prepare Pan: Preheat your oven to 175 degrees C (350 degrees F). Line an 8*8 inch baking dish with parchment paper.
  2. Make the Brownie Batter: In a bowl, mix the melted butter and sweetener together. Mix in the eggs and vanilla, add the almond flour, cocoa powder, baking powder and salt and combine.
  3. Spread the Brownie Layer: Spread out the brownie batter into the prepared dish with a rubber spatula.
  4. Make the Cheesecake Batter: In another bowl, cream cheese and erythritol and beat until smooth. Beat in the egg and vanilla extract, and beat again until creamy.
  5. Swirl the Layers: Spoon cheesecake filling by dropfuls over brownie batter. Swirl slightly with a knife or skewer for a marbled effect.
  6. Bake the Brownies: Bake 28 - 32 minutes, or until center is almost set. Do not overbake.
  7. Cool and Chill: Let the brownies cool in the pan for 15 minutes, then transfer to the refrigerator to become cold, at least 1 hour, before slicing.

Notes

  • Make sure to use room temp cream cheese so no lumps are in the cheesecake layer.
  • Do not overmix the brownie batter; it should be only just combined.
  • For a more decadent taste, top them with a couple of sugar-free chocolate chips.
  • Give brownies a few hours to thoroughly cool, for nice clean cuts and superior texture.
  • Leftovers can be stored in the refrigerator for up to 5 days, or in the freezer for even longer.