Here’s a rich, fudgy Keto Cheesecake Brownies recipe with a creamy swirl—low-carb, sugar-free, and absolutely indulgent 🍫✨
🍫 Keto Cheesecake Brownies
Brownie Layer
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½ cup unsalted butter, melted
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⅔ cup powdered erythritol or monk fruit
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2 large eggs
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1 tsp vanilla extract
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½ cup almond flour
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⅓ cup unsweetened cocoa powder
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¼ tsp salt
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½ tsp baking powder
Cheesecake Swirl
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8 oz (225 g) cream cheese, softened
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¼ cup powdered erythritol
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1 large egg
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½ tsp vanilla extract
Instructions
1️⃣ Preheat oven to 175°C / 350°F. Line an 8×8-inch pan with parchment paper.
2️⃣ Make brownie batter
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Whisk melted butter and sweetener.
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Add eggs and vanilla; mix well.
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Stir in almond flour, cocoa powder, salt, and baking powder until smooth.
3️⃣ Make cheesecake layer
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Beat cream cheese until smooth.
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Add sweetener, egg, and vanilla; mix until creamy.
4️⃣ Assemble
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Spread brownie batter evenly in the pan.
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Drop spoonfuls of cheesecake mixture on top.
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Swirl gently with a knife.
5️⃣ Bake
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Bake 25–30 minutes until edges are set and center is slightly soft.
6️⃣ Cool completely, then refrigerate 2–3 hours before slicing.
Tips
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For extra fudgy brownies, slightly underbake.
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Use room-temperature cream cheese for smooth swirls.
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Chill before cutting for clean squares.
Approx. Net Carbs
~3–4 net carbs per brownie
