Brownie Cheesecake – Low Carb and Gluten-Free


Low Carb Brownie CheesecakeCreamy, low carb vanilla cheesecake on a rich brownie crust.  How can you go wrong with two desserts in one? 

I used to joke to my husband that America’s Test Kitchen should put out a cookbook titled “12 Tablespoons of Butter”.  We have several of their cookbooks and we also get Cook’s Illustrated, and I’ve often been struck by the fact that many of their recipes take 12 tablespoons of butter.  I’ve always loved my butter, but this liberal use of it in their recipes used to horrify me slightly.  This was back in my non-diabetic, non-low carb days, when I bought into the idea that I must use saturated fats  judiciously and make do with “healthier” fats like olive oil.  Now that I’ve seen the error of my ways, I feel free to use butter as liberally as the folks at America’s Test Kitchen.  Perhaps more so, because I now see butter as a healthy part of my daily diet.  It adds flavour and makes dishes more satisfying.  Maybe I am the one who should put out a cookbook called 12 Tablespoons of Butter!  (Hey, that’s not a bad idea….what do you think?).

Low Carb Brownie Cheesecake

It certainly doesn’t hurt the cause that 10 bricks of Kerrygold butter found there way to my doorstep the a few weeks ago.  Hello, lovely friends, won’t you come in and make yourselves at home…in my belly?  Seriously, Kerrygold butter is so good, I can happily eat it as is, like a slice of cheese.  In fact, I did that very thing at Camp Blogaway last year, when Kerrygold was there showcasing their delicious products.  I do believe someone caught me in the act on film.  Great.  My obsession with good butter caught on camera for the world to see.  Ah well, there could be worse things.  There is no shame in loving grass-fed butter.

Gluten-Free Brownie Cheesecake Recipe

The only problem with receiving a big package of Kerrygold was what to make first?  I asked around on my Facebook page and received so many good suggestions, and I had so many ideas of my own, I was virtually paralyzed with indecision.  And then there’s the fact that it’s such good stuff, I almost want to hoard it and not make anything at all, for fear of using it all up and having no more.  I finally had to just break through and make something, anything, to get my creative, butter-y juices flowing again.  I decided to make a treat I’d set my sights on long ago, a delicious creamy cheesecake with a rich brownie base.  Kerrygold butter in a brownie base for cheesecake.    How could I possibly go wrong?

Please note: I won drawing for the Kerrygold butter.  This post has not been compensated in any way. 

Gluten-Free Brownie Cheesecake

Brownie Cheesecake – Low Carb and Gluten-Free

Yield: 10 servings

A creamy vanilla cheesecake filling atop a rich brownie crust. Two desserts in one! Low Carb and Gluten-Free


    Brownie Base:
  • ½ cup butter
  • 2 oz unsweetened chocolate, chopped
  • ½ cup almond flour (Honeyville)
  • ¼ cup cocoa powder
  • pinch salt
  • 2 large eggs
  • ¾ cup Swerve Sweetener or granulated erythritol
  • ¼ tsp vanilla
  • ¼ cup walnuts or pecans, chopped
  • Cheesecake Filling:
  • 1 lb cream cheese, softened
  • 2 large eggs
  • ½ cup Swerve Sweetener or granulated erythritol
  • ¼ cup heavy cream
  • ½ tsp vanilla extract


  1. For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. Wrap bottom of pan in foil.
  2. In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
  3. In a small bowl, whisk together almond flour, cocoa powder and salt.
  4. In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
  5. Spread evenly over bottom of prepared pan. Bake 15 to 20 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.
  6. For the filling, reduce oven temperature to 300F.
  7. In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.
  8. Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 45 minutes. Remove from oven and let cool.
  9. Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
  10. Serve with sugar-free chocolate sauce or ganache.


Serves 10. Each serving has 6.2 g of carbs and 2.1 g of fiber. Total NET CARBS = 4.1 g.

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    • Julia says

      Hi Carolyn, this cake is amazing! Made it on Saturday, my first low carb recipe and it looks just like yours and tastes wonderful. How long can it last when refrigerated from your experience? Could it also be freezed? Many thanks, Julia

      • Carolyn says

        It can last in the fridge for up to a week. I’ve never tried freezing it but I think it would do okay.

  1. Chris says

    So, if I were to make these in my mini cheesecake pan, any suggestions on baking time adjustments? I didn’t know there was such a thing as a mini cheesecake pan until I saw it on your blog. It’s now one of my favorite pans!

    • Carolyn says

      Oh boy, I am not sure exactly. For one thing, I think there would be too much base AND filling for those mini cheesecake pans, if it’s like mine (12 holes, all about two bites worth?). If so, then cut the whole recipe in half. Bake the crust for half the time. Then bake the filling for 10 minutes and check it every 3 minutes or so after that. I don’t think the filling will take any longer than my Mini Pumpkin cheesecakes, so maybe follow the timing for that?

      • Chris says

        Thanks! I’ll be making them for a family event this weekend. The mini cheesecakes always get a lot of oohs and aahs! Really enjoy your blog!

  2. Wenda says

    Can’t wait to try this recipe… Yours are the best!! I love butter too, my girls used to say I made them butter sandwiches….

  3. Virginie says

    Carolyn, a “cookbook called 12 Tablespoons of Butter”….yes, yes! Great challenge. We, French people believe in butter – yum! :) You are awesome… I am ob.sessed with your great blog!

  4. says

    Carolyn, it appears that a theme is emerging, I was just thinking last night that I wished you’d publish a cookbook of your own! Can’t wait to try this yumminess, wish I had a piece right this minute…

  5. Karen says

    I saw this this morning (2/21/13) just while I was getting ready to make brownies for my little girl who turns 1 today. I thought healthy grain-free brownies, low-carb for me and I my husband to enjoy too. And wha-la! There you are with a cheesecake and brownie dessert. Did I mention my hubby LOVES cheesecake; oh, and I looove chocolate, and well since she is only 1 she doesn’t know what she loves yet! :) I whipped it up in no time, had everything on hand. Really, truely, a fast recipe. thanks a bunch. Can’t wait to eat it after dinner!

  6. says

    I may or may not have just melted a little from seeing these beautiful photos and imagining the delicious taste this brownie cheesecake would have in my mouth. Ohh my… <3

    Pinned. I'd pin it 100x if I could! Great recipe!

  7. says

    If you publish a cookbook called 12 tablespoons of butter, I will be the first in line to buy it! Your cheesecake looks incredible!! Who doesn’t love 2 desserts in one?

    • Carolyn says

      Xylitol would work and would be the equivalent amounts. What other sweeteners do you have available to you? I can help you figure out those too.

      • says

        Thanks Carolyn. I can get stevia (just ordered the liquid version, but I can get the white powdered version in the store in small, expensive quantities). And I have a bunch of splenda left over from when my sister brought it for me, but it’s in those little paper sachets and I’d have to open about a hundred to get one cup. And … I think that’s it, apart from the xylitol, which I also have to special order.

        It is way harder to eat alternatively here. I’ve been gluten free for years and have to make everything from scratch because the store-bought is gross. But it’s only been recently that I’ve started to look into more low-carb and sugar-free. We entertain a lot and I have a reputation for my GF baked goods, which makes me afraid to change and lose the taste factor. (I’m new to your blog, and can tell already that it doesn’t have to be an eventuality), but needless to say the whole process of change is a bit daunting.

        • Carolyn says

          Okay, so if I were you, I’d go with something like 1/2 the amount of xylitol to the amount of erythritol in my recipe, because xylitol can cause some GI discomfort in high quantities. Then I’d make up the rest of the sweetener with liquid stevia, if you can wait for your order to arrive. So you’d need the equivalent of about 1/3 cup for the base and 1/4 cup in the filling. Most liquid stevias are about 1 tsp to 1 cup sugar (or other sweeteners) so you’re looking at 1/4 to 1/2 tsp for the base and 1/4 for the filling. I detest splenda so I never use it, but you can if you want!

          • says

            You’re a gem – I don’t have to make this til next Friday so I can wait for the liquid stevia. I had NO IDEA how to use it, so I’m grateful for these precise instructions.

            I’m not crazy about the splenda either, but it does turn into a good confectioner sugar – better than xylitol. And everything else is so expensive, I won’t let it go to waste. I only have one sugar-free dessert on my blog right now, but if I get experienced enough maybe I’ll start transforming all the French desserts into low-carb, sugar-free. What a huge step for me (and for all of French-kind). 😉

            Thanks for your help and inspiration . :-)

        • Dawn says

          Lady Jennie, I also live in Europe and have a hard time finding specialized ingredients. I haven’t found a way to order Swerve yet, but I can get erythritol, which I prefer to xylitol. If you haven’t looked into it before, try as a mail-order source for erythritol and other special foods. They have very reasonable shipping to Europe and I’ve had no problems receiving their shipments. I have a discount code that I could give out (part of their customer loyalty program) but I don’t want this message to seem overly commercial or promotional. If people are interested I’ll give it in a reply.

      • Carolyn says

        I have to correct this. Maltitol and erythritol are not the same and should never be mistaken for the same product. For a diabetic, maltitol is as bad as sugar, it raises my blood sugar as much as anything else. Erythritol does not. They are both sugar alcohols but maltitol and sorbitol do not have the same zero carb impact as erythritol.

  8. litehousepat says

    Made your wonderful recipe yesterday. It is scrumptious!!
    It reminds me of my high carb days. We used to fly into Seattle Boeing Field and used a
    catering service that had a Best of Two Worlds cake. It Had a nutty, coconut, chocolate crust. Vanilla Cheesecake in the middle and Chocolate Mousse on top. I tried to get the recipe (this was over 30 yrs ago) but they wouldn’t give it to me. So I am happy to get this one that is so close . Thanks for all your great recipes!! Pat

      • says

        I know in the brownie base I used 1/2c xylitol and 1/4c Stevia In The Raw. I used only the 1/2c of xylitol in the cheesecake part as I was then nearly out of the Stevia In The Raw. (I hope you don’t mind. But I linked to your site from my blog about this recipe. If you prefer, I can remove it.)

  9. Dawn says

    I just made this cheesecake with one substitution: ground hazelnuts in place of the almond flour (it happened to be what I had on hand). What a fabulous recipe! Mine looks just like yours and tastes divine. I’ll definitely be making this again before too long!

  10. Colette says

    Wow! Made this cheesecake today and it is crazy good, really!! The brownie is moist and rich and the cheesecake soft and creamy. I actually made it in a pie tin in a toaster oven. Great directions, easy to follow and make. Thanks so much, I really needed that !

  11. Diane says

    Do you think it’s important to the recipe to use granular sweetener (for the bulk, or whatnot), or can I use EZSweetz drops? If granular sweetener is needed, would Splenda do? Any adjustments?

    • Carolyn says

      You could probably do EZ Sweets without an averse effect. I can’t guarantee it, but it’s worth a shot. It’s not for the bulk in this recipe…it doesn’t qwhip any higher or any such thing.

      • Diane says

        I am making this tonight for my office’s monthly birthday celebration tomorrow. If the finished product is half as good as the individual batters, my coworkers are going to love me. I did use Swerve this time, but will likely try EZ Sweetz next time since Swerve is just so expensive. Used the last of my Swerve in this recipe.

        • Carolyn says

          I know it’s expensive. I think it’s good to use most of the time, but do what you gotta do to spread out the cost!

  12. Jean B. says

    First, I am sitting here, saying several OMGs! I don’t think I can resist making that recipe. It certainly will get me past my recent indecision about what I want to cook.

    And yes! Do put out a book with such a title–and with a subtitle of course.

  13. Nancy says

    Just made this. Will have to let it cool overnight but can’t wait to dig in tomorrow! Sooo easy to make and a plus I had all the ingredients. Another plus it looks very rich and very filling, which my mouth and tummy will love. Thank you, Carolyn for this and all those other wonderful recipes you post!

  14. Naailah says

    Hello. I live in a small island and i cant find any sweetener, can I use sugar instead? and in what amount plz? Also plz suggest a substitute for almond flour, can’t find that also here. I can’t wait to try this. Thx

  15. Kapu says

    Just finished making this. Well still in the oven. Couple of questions. When I took the crust out it was still wet and not firm. Is this normal? Also when I took it out at 40 mins the center was really giggly so left it in for another 10mins. Is that normal? I’m sure it will taste good anyway. Love cheesecake.

    • Carolyn says

      You don’t want the brownie base to be firm after the first time it’s cooked, because it dries out easily. It should be semi-cooked, because it will cook more with the cheesecake filling on top. As for the cheesecake itself, it should jiggle just the slightest in the middle when finished, and as it cools it will continue to firm up. Let me know how it turns out!

      • Kapu says

        The center was still really giggle after another 10 mins. I just then turned the oven off and left it in there till it was just a little giggly. If turned out great. My son who will never touch anything I’ve made with “fake” stuff. Didn’t even know the difference. Cheesecake is his fave and didn’t even think to ask if it was real or not. Her thought I made it for him. He loved it, till he knew, but he can’t take back that he loved it. This is a repeater.

        • Carolyn says

          I wonder why your filling took so long to set? Regardless, I am glad it was a hit, even with your son!

  16. colleen says

    can you use soy flour in place of the almond flour? I can’t seem to find almond flour where I live

  17. Kathy Holley says

    Help! My erythritol recrystallized once I put the cheesecake in the fridge. What do I do to prevent that from happening.

  18. Kathy says

    I made this yesterday and it was by far one of the best recipes I’ve tried. I did have the same issue having to bake it longer, but it might very well be my oven. I also made a SF ganache and poured it on top of the whole cake and refridgerated it until the ganache set. I am salivating just thinking about it. THANK YOU!

  19. Linda Keesee says

    This looks wonderful and I can’t wait to try it. All I have and can easily get is splenda. Could you tell me how I would substitute in the splenda? Thank you so much!

    • Carolyn says

      Hi Linda,

      I don’t use Splenda at all so I really can’t be sure. Is it the granulated Splenda? If so, use it in the same amount I guess. I cannot guarantee the results as Splenda has no bulk whereas erythritol does so it adds weight to the baked goods. It should give it the right sweetness, but I just don’t quite know about the consistency with splenda.

      • Jean B. says

        Cheesecake usually comes out fine when made with Splenda, although you obviously won’t have the same bulk. Sweetening inherently bitter or sour things is trickier though. You really need at least a tad of some other sweetener along with the Splenda for that, because the sweeteners have a synergistic effect. Again, there would be a bulk issue–and possibly a texture issue.

        Example of the synergistic effect of artificial sweeteners: I made rhubarb sauce using only Splenda. It was not brilliant-tasting, but rather tasted kind-of flat. I added a bit of stevia, and that improved it immensely. I also read how people keep adding more and more Splenda to unsweetened chocolate but still find it bitter….

      • Linda Keesee says

        Carolyn, Thanks so much for your reply. After reading through several of your recipes, I believe I’ll just have to order some of these other sweeteners. Tell me if you will, what different sweeteners do you mostly use, and what brands. On the swerve brand, how many cups will I get out of a bag? Is there another brand that will be just as good and possibly cheaper?

        • Carolyn says

          Hi Linda…Swerve is in part my favourite because it measure closer to sugar, and because it has little to no “cooling effect” like other brands. But others I would suggest would be ZSweet (my second fave) or Truvia (easier to find). If you notice, in a lot of my recipes I use some Swerve and some liquid stevia (usually NuNaturals or SweetLeaf). I do this because although stevia seems expensive (a bottle is about $13), it goes a loooooooooong way. So purchase some Swerve and some stevia and for any of my recipes, I can help you figure out what amounts of those two to make your Swerve last a lot longer. :)

  20. Jesse says

    Quick question- would it be possible to sub coconut flour for almond flour? I have used almond flour before, but not coconut. Wondering if the consistency would be any different, and if I would have to use more/less of it. The reason I ask is that I actually have coconut on hand, but not almond! Thanks for the recipe, looks delicious!

    • Carolyn says

      I think you probably could, but you will only need about 2 tablespoons of coconut flour, maybe even less. It absorbs a lot of liquid. If you put it in and find your batter too thick to spread, add a tablespoon or two of liquid, then add a little more until it’s thick but still spreadable.

  21. Shannon says

    I read through all the comments – and got a ton of tips! I have everything on hand – and therefore will be making this TONIGHT! I’ve always hesitated on ordering some Swerve because of the price – I can get NOW Erythritol at my local health food store, but I wondering if the taste and texture is the same? Anyone know? And Carolyn – what brand of Almond Flour do you use? I know it’s different from Almond Meal, but with all my low carb cooking, most people only use Honeyville. Thoughts?

  22. Rachael says

    Just made these today- hands down my favorite keto dessert. A bit of effort but totally worth it. Just to note, I did cut the sugar in half for the cheesecake part, and feel like when I make these again I’ll cut the sugar in half for the brownie part as well. I can’t stress enough though how delicious these are- the slices are big enough where you feel like you’re actually eating a dessert. Thanks again for posting this, it will stay in my go-to dessert making file!

  23. Lesley says

    Hi Carolyn,

    I love your website and appreciate all the yummy recipes. I have question about the Brownie Cheesecake recipe. I used granulated erythritol (Emerald Forest) in both the brownie and cheesecake part of the recipe. The texture of my brownie was like dry fudge and my cheesecake was quite dense. Also, you could feel the texture of the erythritol between your teeth in the finish product. Overall it is a nice recipe but is this the typical texture for this recipe? Thank you for your help.

    • Carolyn says

      No, it’s not typical at all, it should all be VERY creamy and smooth. I have heard some suspect things about Emerald Forest and so I think it’s the erythritol you used. I know it’s among the cheapest but I don’t recommend it at all.

  24. Amy says

    Hi Carolyn! So excited to try this! Can you tell me where you get your powdered erythritol? I live in Canada, and I’d like to get some to experiment with, but I don’t want to pay through the roof for shipping.
    Do you order yours?

  25. April Jo says

    Oh my! Wickedly good and totally decadent. ! I made this for Easter dinner with extended family. It was a huge hit! No one had any idea it was sugar and wheat free. Thanks for a great recipe!

  26. Denise Holley says

    Hi Carolyn. I have a couple of questions. Is the butter unsalted? I used stevia for baking and neither the crust or filling was sweet. Should I have used more sweetener?

    • Carolyn says

      I almost always use salted butter but I don’t think it would matter for this. And I can see stevia alone not being enough sweetener. Do you have anything else at hand?

      • Denise Holley says

        Not currently. I looked for the swerve at our local Kroger and they did not have it or erithritol. I may check the health food store today. What can I add with the stevia though. It was not cheap! Hate to wast it::)

          • Carolyn says

            I’d mix the two…Truvia is expensive and stevia is less so. I’d do 1/4 cup Truvia in the cheesecake part and then make it more sweet with stevia (do you have the liquid or the powder? If the liquid, I’d go with 1/4 tsp). For the base, I think you could go as low as 1/4 cup Truvia, and make up the difference with Stevia but you want it to be sweeter so the stevia would have to be more. Maybe 1/2 a tsp?

          • Denise Holley says

            Carolyn I bought stevia in the raw in the baking form. So I used it “apples to apples” and that didn’t work. Do you know how 1/2 tsp of liquid would compare to “ounce measurements”?

          • Carolyn says

            Okay, I’ve had the stevia in the raw before. I’d go half stevia, half truvia for the recipe, but maybe you like things a bit sweeter than me so throw in an extra tablespoon of Truvia for good measure.

    • Carolyn says

      Okay ignore my last comment to you…I meant to be responding to someone who had trouble with a different recipe. Sorry!

  27. Jolien says

    Hi, this really looks amazing! I do still have one question about the Stevia instead of Swerve issue (sorry if this is answered already, i’m fairly new to baking without sugar and couldn’t make an answer out of the previous comments).. Is this recipe also possible with Stevia powder (without also the use of xylitol)? I know that one cup of Stevia has the equivalent taste of once cup of sugar.. And if I were to use sugar, how should I replace the Swerve? (This is kind of a mean question, I’m sorry.. It’s my father who is not allowed to eat sugar, I want to make this for him, but if it were impossible to find the right ingredients, I still want to try and taste this delicious-looking cake!)

    • Carolyn says

      Hi Jolien…

      You said one cup of Stevia equals one cup of sugar? What kind of stevia are you using? If Stevia in the Raw, which is supposed to measure cup for cup like sugar, I would normally say do the exact same amount as Swerve but another reader found that it wasn’t sweet enough when she did so. So you may actually have to increase it.

      If you want to use sugar, just go ahead and add in the same amount as Swerve.

      • Jolien says

        Thank you for getting back to me so quickly! The brand is called ‘Pure Via’ (I live in Belgium, no idea if it’s know anyplace else), it is actually Stevia mixed with cut maltodextrine and natural aromas. One tsp of sugar should be equivalent with one tsp of this commercial Stevia (so in quantity, not in weight: sugar is 10 times heavier)

        Ok, I am going to try it like that and use the same amount =) Thanks for the recipe and the respond! =) great website!

  28. Vanessa says

    Oh my goodness! I made this in my mini cheesecake pan (I have a 6 well USA Pan) with a few substitutions. I used half erythritol and half Splenda in place of the erythritol and I added a little bit of lemon juice to the cheesecake batter. I also made cherry topping out of a can of red tart cherries in water, about 1/4 cup of half erythritol and half Splenda, and enough xanthan gum to thicken it. I find that when you combine sweeteners there’s less of an aftertaste and my sweeteners of choice are erythritol, Splenda, and sweet n low brown in that order. :)

  29. Anna says

    I finally tried this, and it’s amazing! The bottom of the brownie turned almost black, but it doesn’t taste burnt. I think I just need to shorten the baking time of the brownie part. Since I don’t have Swerve, I followed your advice to combine different sweeteners (I always do now). Here I used 2 Tbsp of xylitol, 4 drops of liquid Splenda, two Splenda packets and 3 tsp of stevia. The cake is plenty sweet. I just love the thought that I’m just eating cream cheese, eggs, nuts, butter and chocolate. This is going to be my breakfast this week!

    • Carolyn says

      Sounds like a great breakfast to me! Sorry the brownie base darkened so much…I wonder if your oven runs a bit hot?

      • Anna says

        It’s not the most consistent oven, and I still have to get the rack setting right. I’ve been baking on the middle rack, but probably have to go higher up for some things. Thanks for the wonderful recipe!

  30. Melissa M says

    This was delicious! It was surprisingly easy to make. The results are very rich, though… I definitely couldn’t over-eat this… which is a good thing! Tasty/filling

  31. Diane says

    I made this again today with the following modifications:
    In place of the Swerve in the brownie base, I used 20 drops of the concentrated EZ Sweetz (where one drop = 1 packet of Splenda). In place of the Swerve in the cheesecake top, I used 12 drops of the concentrated EZ Sweetz. I also baked it in an 8×8 square pan and lined the pan with Reynolds pan lining paper (foil on one side and parchment on the other) so I was able to lift the whole cake out of the pan and cut it into 16 squares of about 2-3 carbs each.

    I found that the brownie base was a little bitter, but that the cheesecake was perfectly sweet. In the future, I might try springing for the Swerve in the brownie portion, but going with the EZ Sweetz for the cheesecake.

    • Jean B. says

      Hello Diane,

      The base was bitter because you cannot use sucralose alone to sweeten things that are bitter or sour (if you want a good result). You need to add a bit of another sweetener along with it. The reason why Swerve works is that it contains both erythritol and oligosaccharides. As you have observed, sucralose does fine alone when the ingredients are neither bitter nor sour.

    • Carolyn says

      Those sound like good modifications. I think sometimes things like EZ Sweetz don’t combine well with chocolate (stevia doesn’t either).

  32. Mike says

    Do you have the nutritional information for fat and protein as well for this recipe? My wife follows a keto diet for health reasons and I want to make this for her. Thanks!

    • Carolyn says

      Okay, MasterCook gives me this nutritional info when I add in all the ingredients. Per serving: 376 Calories; 37g Fat (84.7% calories from fat); 9g Protein; 6g Carbohydrate; 2g Dietary Fiber;

      • Mike says

        You’re awesome – Thank you! I will definitely be following your blog now that I’ve found it!

        • Mike says

          I am going to make this tomorrow(and we don’t have Swerve on the east coast that I could find), and in reading through the comments, I had a question on the sweetener… Can I just use the equivalent (in both base and filling) of liquid stevia? Or should I get/use some granulated sweetener as well (stevia, truvia, splenda etc) ? Thanks!

          • Carolyn says

            One reader tried all stevia and found it bitter. Stevia on its own with chocolate tends to produce this result. I’d do at least some truvia, if not the full amount of Truvia subbed in for the Swerve. I really don’t work with sucralose at all so I am not a good resource to say how to sub in Splenda. Hope that helps!

          • Mike says

            I made this Friday night and its gone now… I will definitely be making it again and making more of your recipes… it was really good!

  33. says

    I’m gluten free and my boyfriend is keto… it’s great to find recipes that work for both of us. Your site is amazing! He says that low carb sweets aren’t worth making or eating but with a few of your recipes, I’ve finally changed his mind!

    I made this for a gluten free/keto friendly 4th of July dessert and it is amazing. So amazing that I had to come comment. We couldn’t resist sneaking a tiny piece tonight… but I’m sure our friends and family will love it too!

    I thought I messed up for sure – my batter wasn’t smooth, I was nervous to pour the filling on (the base was gooey and moved when I did), and my filling still had some chunks of cream cheese… but it turned out great! I think this is my new go-to dessert for events. Thanks again!

    • Carolyn says

      So glad it worked! Yes, the base is still almost not cooked when you add the topping, because otherwise it’s too much cooked after they are baked together.

      • Richelle says

        I am so glad you just mention the base would still be gooey when the topping was added. Mine is in the oven right now and it is a a birthday cake for someone today. I was so worried I did something wrong with the base. Hope it comes out as good as your’s looks.

  34. says

    Thanks for the recipe! It turned out nicely. Just sharing some notes… I melted the butter and chocolate together in a double boiler and adjusted the cheesecake balance to have some sour cream because I enjoy the texture and feel that sour cream cheesecakes whip better in my experience. I tried it with Stevia in the Raw (maltodextrin + stevia extract), and found it was not nearly sweet enough. This has also been the case with my Stevia in the Raw in general, so it might be me. Finally, I didn’t have a springform pan so I used a one-piece and lined the bottom with butter and then parchment paper. I buttered the sides and ended up using a butter knife in conjunction with squishing the sides of the pan to help release it from the side and inverted the pan, heating the base slightly, to get the cake out. Great recipe!

    • Carolyn says

      Hi Steven. Others have said that stevia alone doesn’t sweeten this enough so I think it’s not just you!

  35. Lisa Johnson says

    I made this last night and had a piece for breakfast this morning (Shh)! I CAN NOT believe I’m eating something THIS good and losing weight!!!!!!!!!! After the first bite I had to override my brain’s alarm bells telling me this has GOT to be messing up my carb count for the day! Is it ok to lick the plate at the end if no one’s watching? Amazing, amazing, amazing!!!!!!!!!!! And it really wasn’t that difficult to make. I was worried about that, I’m a homeschool mom of 4 so I get distracted 50+ times while cooking. Thank you & God bless!

  36. Mel says

    Hello Carolyn,
    I have question about replacing the sweeteners in this recipe. I would like to replace the Swerve and erythritol. I use raw local honey as a sweetener and has always been my favorite sweetener. I have never used stevia and would be willing to try it in this recipe. I enjoy coconut products too and would be willing to use coconut/palm sugar too. Would I be able to use any these alternative sweeteners (use one or combine them) in this recipe? I don’t want to destroy this delicious recipe, but just curious to alternative sweeteners not mentioned. I thought about just using the liquid stevia, if at all possible.

    I apologize. I know you have receive many questions about the sweetener used in the recipe. I look forward to making this dessert either way! Thank you!

    • Carolyn says

      Just stevia won’t work, several people tried and found it not sweet enough. But I think you can replace the erythritol with honey and make up the rest with stevia. It’s very moist anyway, so the liquidity of the honey shouldn’t make much difference. Maybe add another two or three tbsp of almond flour to the base to make up for the liquid.

  37. Nicole says

    All of your recepies look great this was the first I tried and I don’t know what I did wrong my brownie base did not cook after the 15 min and I went to layer the cheese on it and it sank! I’m in tears now… I ruined it

    • Carolyn says

      I am sure you didn’t ruin it, it will taste fantastic. Did you use anything different for the ingredients? Or perhaps your oven temperature is off…

      • Nicole says

        Well I had almond meal instead of almond flour but that was the only difference also my springform is about 10.5″… All of your recipes are gorgeous and so inspiring! The brownie part of mine didnt cook solid and when I added the cheese mix it just sank down. I follow the directions to the t so I guess I’ll try again :) next maybe the lemon mini bundts! I did make the taco endive boats what a hit! That’s a new favorite for our family! Thanks for your reply too! I can’t wait to explore more of your delectable treats!!

          • Nicole says

            You are a true genius!! Anyhow even despite the fail on my part it still tasted great! Thank you so much for your advice and your blog it’s a life saver ( low carb heaven!)
            And we made the pancakes this morning- superb! It was the first “real” breakfast we’ve had since going low carb 2 months ago!

  38. Olivia says

    Do you think I could sub the almond flour and nuts for coconut flour? I’d love to make this but have a niece who is allergic to nuts, it seems a bit cruel to make something she can’t eat! thanks.

    • Carolyn says

      Hi Olivia…no, in this recipe, coconut flour won’t really work. But see my recipe for Brownie Donuts…take that brownies recipe for the base and you’ll be golden!

  39. Danise says

    I made this a few weeks ago and froze most in small portions for that “fix” we all get on occasion. Its wonderful!!!! Thank you so much! any clue as to the calorie count? I will make it again soon and do the math but was hoping to share it tonight for others doing more of a calorie counting diet. So ready to try your other creations….keep up the great work!

  40. Sandy B says

    I really loved this dessert. Almost too much. I had a hard time getting my binge tendancies under control. I baked the brownie part and let it cool a few minutes and when I poured the cheesecake mixture on top I realized that the brownie part was not solid and the 2 mixtures got just a bit mixed together. I also needed to bake the brownie / cheesecake about 10 minutes longer and could have even baked it a bit longer. Terrific flavors. I put this in my recipe folder with 5 stars. I ordered Swerve online to make this recipe.

  41. Jeshanah says

    Was I supposed to cool the brownie layer before pouring the cheesecake layer? I don’t have a cheesecake pan so was/am trying to make it in a regular pan…..

    • Carolyn says

      No need to cool the brownie layer. I am not sure if you will be able to get these out of the pan that easily though, without removable sides.

      • Bonnie says

        I made these in a regular cake/pie pan. I just put non stick foil on the bottom and you can gently lift the cake out when it’s done.

  42. Judy says

    If I didn’t want to make this low carb or gluten free, would I substitute the same amount of sugar for the sugar substitute and the same amount of all purpose flour for the almond flour? Looks delicious and I can’t wait to try it!

    • Carolyn says

      No, you can’t just replace almond flour with regular flour. I’d suggest finding a conventional brownie cheesecake recipe. I know Roxana’s Home Baking has a good one.

  43. Cheryl says

    I hate the taste of Stevia and I don’t have erythritol. Do you think I could use xylitol exclusively, and if so, do you think I could sub it 1-1? Thanks!!!

    • Carolyn says

      I think you’d probably need a bit more xylitol to get the right sweetness. Maybe another 1/4 cup or so for the filling?

  44. Krys says

    I just stumbled across your site while searching for low carb pancakes… I’m making the coconut flour ones tomorrow morning, then I started browsing and found this. Thank you, I am really fighting hard to lose weight and stick to a low carb low sugar diet and I can’t deny my sweet tooth. Not to mention cheesecake is my favorite and when you put it on top of a brownie! * Mouth watering * I am making this recipe tonight, your site was an answered prayer!

    • Carolyn says

      Hi Krys…I too have a big sweet tooth and making sugar and gluten-free sweets is how I stay on track and keep my blood sugars in check. So that’s why I do what I do!

  45. Paulina says

    This recipe looks awesome!!! Is it alright if I use ground almonds in place of almond flour, and leave the walnuts/pecans out entirely?

  46. Tori says

    Can I sub coconut flour for the almond flour and leave out the nuts? We have severe nut allergy here but this looks so fantastic!

    • Carolyn says

      I don’t know if the consistency of the brownie base will be right with just stevia. However, the Swerve measures cup for cup like sugar so use stevia in the equivalent of sugar.

  47. Gina says

    I just made this tonight and it’s really wonderful. A great combination of tastes and textures and a lovely treat. Thank you for posting it. 😀

  48. anna says

    my cheesecake is now in the oven but,
    when I poured the cheesecake batter over the brownie layer,they mixed together and now the top of my cheesecake is brown &white …I’d like to know what is my mistake?

    • Carolyn says

      Sounds like your brownie layer was a little too undercooked. But even so, if you pour carefully enough, it shouldn’t have been a problem.

  49. Thetasteofyellow says

    Thanx first of all for all the inspiration and great recipes! I wanted to ask permission to link this page to my instagram acount (thetasteofyellow) as I succesfully made this deliciousness!

  50. Stacy says

    This is so unbelievably good. My only gripe is that my son ate the last piece, even after he promised to leave it for me. So, this is a no holds barred dessert, and I am going to have to get crafty if I want that last piece.

    In terms of making it, I found out that you have to let the cookie crust cool a bit before pouring the cheesecake batter in, or else the crust gets pushed out to the sides. And it is even better with a dollop of sugar-free whipped cream. I would think that even a peanut butter cheese cake would taste good with this crust. Or at least a pb swirl. mmmm

  51. Rachel says

    Made this for a dessert contest at work and it got 2nd place in the pie category! (i just don’t consider cheesecake to be cake). It would have gotten 1st place, if not for the gorgeous apple pie that looked like it should have been sitting on the window sill of a cottage in a Disney movie. Not only did I win a $10 gift fard, but my diabetic and celiac coworkers got to have dessert! Thank you so much for this recipe. I love it and I love that it is healthy but tastes so unhealthy!

  52. Anne says

    I use toasted hazelnuts in the brownie crust (quite a lot) and it’s so good it’s coming with us to our family Christmas get-together.
    Thank you!

  53. G3ekGir1 says

    I’m not sure if it’s my oven (we just moved in, and I’m still getting used to it) but the brownie crust seemed very soft and underdone, and when I added the cheesecake mixture, it seemed very wet on top. Did this happen to anyone? I’m so afraid it’s not going to be done, baking at only 300 using this oven.

    • Carolyn says

      How did it turn out? Ovens can vary a lot but as long as you continued to bake it, you should have ended up with a decent result.

      • G3ekGir1 says

        It came out great! The brownie turned out a little dry on the first one I made, but will figure out this oven eventually. Amazing that it’s sugar free! I will also try this cheesecake with a ground walnut crust–walnuts, butter, and a little bit of lime zest.

  54. Andy says

    I’m going to try this one tonight. One quick question. The recipe says: “Wrap bottom of pan in foil.” Does this mean you wrap the outside with foil? I would assume so, otherwise the brownie batter will stick to the foil, but just want to clarify.

    Also, is this step strictly necessary? I wonder if some of the people who got an overcooked brownie batter forgot to wrap theirs in foil.

    • Carolyn says

      Yes, wrap the outside of the pan. as for under or over cooking, a lot of that can do with variable oven temperatures. Many ovens run too hot or too cold!

      • Andy says

        I just started making this. After baking 15 mins, I took the crust out and poured the cheesecake batter on it. But, it wasn’t firm enough and the cheesecake sunk into the crust! Argh. Is there any way to rescue this? I’ve popped it into the oven now because I don’t want to throw it out. Any ideas?

        • Carolyn says

          Right. I think the point is that you make the cheese filling while the brownie base is cooling because it will firm up as it cools. I am going to amend the recipe to state that. It didn’t occur to me that people would try to pour the filling over top of the base straight out of the oven.

          • Andy says

            Thanks for updating it!
            I think the key question is whether 15 mins of baking is enough? It was difficult to know how much it would harden after cooling when it came out of the oven because it was fairly soft. Only the very outer edges were slightly firmer.

          • Carolyn says

            It absolutely is enough. The whole point is that it continues to bake when you return the whole thing to the oven. Otherwise you will get a really tough base at the end and it won’t be alike a brownie at all but like a crust.

  55. Andy says

    This is the ultimate dessert for me! Brownie + Cheesecake = heaven.
    I made this last night. Although I did not wait for the brownie crust to cool before pouring the cheesecake in, the end result was a nice surprise. It turns out the half-baked brownie ends up getting pushed to the side and the cheesecake goes in the center. So you actually end up with more of a true crust as opposed to a second layer. And it’s absolutely delicious!!!

    The only thing I changed was to use slightly more sweetener, but that is just a personal preference. I used 1 cup for the brownie and 3/4 cup for the cheesecake.

    This recipe is truly ingenious. Thank you so much for creating it, Carolyn!

  56. G3ekGir1 says

    I made this for Christmas and the taste was delicious, but the crust was a little too thick, dense, and dry. The cheesecake part of it was to die for! I used Z Sweet (granulated erythritol, like Swerve) and amazed how it tastes the same as regular sugar. Next time I’ll make the crust much thinner. I also want to try it with a pie crust made out of ground walnuts, butter, and some lime zest. Thanks for a great recipe!

  57. Beth says

    Thank you so much, this was absolutely delicious!!! I used Splenda for baking and it turned out great. Thanks for calming my sweet tooth!!!!

  58. ashley says

    Hi there, I am right about to make this delicious brownie cheesecake! thanks so much for this post, it’s great knowing that there are low carb desserts like this! I have a quick question… I am not a big fan of nuts and was wondering if it would make a big difference if I chose not to use them. I also wanted to know if I could use an aluminum foil 9″ fairly deep pan instead of the springform pan as i do not have one.

    Thanks again!

    • Carolyn says

      Leaving the nuts out won’t affect this recipe at all. You can certainly try the regular aluminum foil pan but it may be very hard to release the cake in one piece.

  59. Cassandra says

    Thanks for this delicious recipe. Like some commenters I also live where erythitol is not available, but substituted liquid sweetener drops with no harm done. We also have no almound flour here, and so the home-ground almonds I used instead gave the crust a crisper character than the cakey deliciousness pictured. Still, delectable. Topping it with fresh berries for a Valentine’s Day treat!

  60. Heather says

    I made this today using xylitol. My brownie base was still very wet after 20 minutes, but I let it cool and then poured on the cheesecake. I think it mixed a little at the meeting point but seemed to mostly stay put.

    However, my cheesecake was still very clearly underdone after a good 50 minutes at about 320 — only the outer 1″ or so was set. I had to take it out then since I was already running late (I’d expected it to come out of the oven 10 minutes before, leaving it to cool in the pan while I was out), and I hoped it would set up enough while I was out for several hours.

    Well, I got home and when I tried to take off the springform ring, the whole thing just ripped apart and it was clearly still just liquid inside — the brownie base and the cheesecake. Not just ‘a little gooey but still edible’ — clearly just Not Cooked.

    I’m going to try putting it back in now to see if it’s still salvageable. :(

    • Heather says

      And I can’t figure out how 35-40 minutes at 300 could possibly be enough. Most cheesecake recipes call for a whole hour at 325…

      • Carolyn says

        Yes, but most cheesecakes also take 3 to 4 packages of cream cheese and more eggs, so this is scaled down as it should be.

    • Carolyn says

      I am going to guess it was the xylitol that was at fault here, since most people haven’t had trouble with this recipe, nor have I. But ovens also run at different temperatures, that’s why baking times are only ever guidelines and usually also say “bake until it looks like x,y,z”. You have to be the judge of how “done” it looks when it comes out of the oven.

    • Carolyn says

      Also, the reason I think it was the xylitol that was the problem is that xylitol holds moisture better than erythritol does. So that could seriously affect the outcome of the recipe, making it “dry out” a lot less quickly in the oven.

      • Andy says

        I don’t believe xylitol is the problem here. I’ve made this recipe with xylitol and the cheesecake turned out fine. In fact I have made several cakes, cheesecakes and pies with xylitol and they have all baked fine.

        I think this is simply a matter of oven temperature. The recipe says 325 for the oven, not 300. So that might be one part of it. Best to use a thermometer to measure your oven and if it’s not done in 1 hour, it needs to be hotter. The cooking time should be used as a guideline, not an exact time.

        • Heather says

          Actually the recipe says 325 for the brownie base, but then it says “For the filling, reduce oven temperature to 300F”.

          I understand completely about oven temperatures and variability. In fact, I know that my oven is generally 5-10 degrees below and I compensated for that. And normally I would have left it in until it was done, but as I said, I was already running late and couldn’t leave it in any longer.

          I did put in back in the oven at 325 later that evening. It was in there close to another hour — so probably the equivalent of another 20-30 minutes if it had been left in for the original baking period, making a more ‘usual’ 1hr15 cheesecake baking time.

          Yes, this is only a 2-package cheesecake, but there is also a layer of brownie that is baking at the same time. That adds baking time so it’s not just a straight reduction in cheesecake baking time relative to a 3-pkg cake.

          After my extra baking time, the cheesecake was beautiful but the brownie was still a little gooey in the middle — and remember I’d already had it in for 20 minutes, not the stated 15. I think next time, I’ll do a full 25, and then keep the temp at 325 for the cheesecake. It’s definitely yummy and worth the effort to tweak it!

          Many people bake with xylitol and I’m not aware of any problems with things taking twice as long to bake. It’s supposed to work just like regular sugar.

          Since there are quite a number of people in the comments having similar problems of underbaking in that given time, I can’t help but wonder if it’s actually the recipe author’s oven which is the one that’s off (ie, running hotter)??

          • Carolyn says

            Yes, many people bake with xylitol. I have worked with it too and I have seen first hand how it holds moisture much better than erythritol, which is far less hygroscopic. I’ve made exactly the same glaze with both erythritol and xylitol and noted that the xylitol glaze was wet and wouldn’t firm up, whereas the erythritol glaze becomes thicker and hardens much faster.

            Neither xylitol NOR erythritol ever bake “just like regular sugar”. And they don’t bake similarly to each other, either. They have very different properties and we as low carb bakers must take that into consideration. So when I write a recipe with a particular sweetener, I simply cannot guarantee the results with anything other than what I made it with. Many readers make substitutions and don’t mention what they cooked with. For example, if someone used almond meal in place of almond flour, it changes the consistency greatly.

            It is very true that some people have had trouble with under-doneness, and it is also true that many more have made this recipe exactly as written and have had no trouble at all. Since I myself have made the recipe several times, I stand by it. And while it’s possible that my oven runs hotter, this is again why recipes such as this one give out not only time, but guidelines that suggest how to tell it’s actually done. I am sorry you had this difficulty but again, I think there may be something such as the xylitol that contributed to it.

          • Carolyn says

            I just had one more thought, this time about baking pans. Mine is 9-inches exactly in diameter but many are only 8 inches, which makes the ingredients deeper. Also, mine is the very dark coated kind, which can help bake things faster. Now this makes me think I should make notes of that and give perhaps a wider range of baking times.

        • Carolyn says

          Sorry, Andy, I somehow missed your comment when replying to Heather. That’s good to know, but she is correct, it does state 325 for the brownie crust and 300F for the cheesecake. So could be oven temperature or some other factor we are missing here. For many folks, I’ve gone back and forth with them and discovered that they were using almond meal, not true fine almond flour. That can make a huge difference!

          • Heather says

            Andy also says “if it’s not done in an hour”, but the recipe says “35 to 40 minutes” for the cheesecake portion. 40 minutes become an hour is a whole 50% increase in time, more than what seems to me to be a ‘normal’ range of variability. I can’t help but wonder if many of the successful commenters actually cooked longer than 40 minutes but didn’t happen to mention it? I don’t mean to harp on it, again it’s a delicious recipe, and we’ll see what happens the next time I make it — it just seems so much more ‘off’ than usual baking variability.

            I’m not very experienced yet with xylitol baking yet, so it could be that it does take longer… but I still can’t wrap my head around 35 minutes at 300! Mine wasn’t just ‘underdone’ at that time, it was still raw — like what would get me kicked off Masterchef 😉

            That is a good point about the pan. Mine is definitely a 9″. Dark metal ring, with a glass bottom. The glass could affect the brownie portion, but shouldn’t affect the cheesecake portion. And I definitely used almond flour, not meal. So those weren’t likely the issues — not for me, at least. 😉 Anyway, my 7yo daughter enjoyed a piece today and I’ve had 2 already today! Really really yummy :)

          • Carolyn says

            I’m not willing to bump up the temp to 325 or higher because cheesecakes are prone to cracking a lot when baked higher. Good old America’s Test Kitchen taught me that much. They are also prone to rising too quickly and then sinking. The glass bottom may be an issue here, but I sincerely think that xylitol plays a part because of the way it holds moisture compared to erythritol. Sugar holds and attracts moisture better too, so if you were to use erythritol, it might make a difference because it might “dry out” faster. I know Andy said it didn’t for him, but I do suspect it may be a contributing factor, at least a little.

            I will change the range of time, though, perhaps even up to an hour, to accommodate, but I think I will say “start checking at 35 minutes” because mine was most certainly done in the 30 to 40 range.

  61. sherri says

    I am so happy to see someone with gluten free recipes on their sites. It is unusual to find those and I just have to guess at what gf flour mix to use. I love having the whole recipe!
    Thanks for thinking of those who are wheat challenged!

    • Carolyn says

      You’re welcome. I don’t use pre-packaged GF mixes for the most part because they are too high carb for me. So the majority of my recipes go to the basic ingredients.

  62. Andrea says

    SO SO SO YUMMY!!!! Saved me from “going” off the low-carb wagon to cheat on dessert. Husband and 10 & 13 year old sons LOVED it too. I used Truvia in place of Swerve because that’s what I had on hand.

  63. Jeanne says

    Carolyn, Thank you! This recipe is divine! I am in South Africa, wedon’t have many of the sweetener brands you mention. I used a combo of stevia and xylitol and it turned out really delicious! Also made a raspberry coulis which topped it all off. My husband and two girls devoured the cake!

  64. Arvie says

    Hi. I was enticed by your brownie cheesecake and I tried it. It was really good and my kids even like it. However, I have a question with the nutrition facts, or the macros, at least. It looks like it was only the carbs content that was posted there, if not, then the rest of the facts are probably hidden somewhere. I would like to know how much fat and protein there is in the cheesecake or per serving, for that matter. On another note, why is the net carb 4.1? We only subtract the fiber (half) from the total carbs if the fiber content of the food is more than 5 g. I’m a strict keto dieter and am feeling so deprived of carbs. Recipes like this are like answers to my prayers!
    Thank you so much. I love the recipe and I think I will continue making it, esp as soon as you tell me the rest of the macros!

    • Carolyn says

      You will need to type the ingredients into a software program like MyFitnessPal. I do full nutrition counts on my current recipes but do not have time to go back and do them for older recipes. As to the net carb count, who is “we” who only subtracts half the carbs and only if they are more than 5 g? That sounds like what the ADA recommends to diabetics. Many low carbers, such as myself, subtract the full fiber. If you do not, then you and I don’t follow the same method. Which is fine, but I do write my blog according to the method that works for me. Thanks for your input!

  65. Ryan W. says

    I felt compelled to comment on this delightful recipe, which is not the first of yours that I have made, to say that this is amazing. Just amazing. I have yet to make anything of yours that I haven’t thoroughly enjoyed, and I can say the same for my low-fat eating boyfriend — everything has been positively great. But this dessert in particular, which I made kind of on a whim because I happened to have everything on hand, was so good that I found myself excited towards the end of the work day because I knew it was waiting at home. We ate it faster than we meant to, and I’m actually making not only another one, but a slightly re-carbed version for the extended family at Easter this coming Sunday. Thanks so much for all you do.

    At the risk of being a ridiculous commenter, I first began low-carbing a decade ago, right before it became a fad. But at that time resources like yours were few and far between, so in this post-fad era, you are quite literally a godsend. Thanks so, so much, for everything you do. It clearly means a lot to a lot of people, and I am no exception!

    Now I’m gonna go polish off the last of the Feta-Stuffed Turkey Meatloaf before the bf gets home! :)

    • Carolyn says

      Other people have used stevia but haven’t had perfect results. Stevia and chocolate together often taste very bitter so the brownie part is more of an issue than the cheesecake part. But you are welcome to try!

      • Kristin says

        ok great thank you both. I also have the truvia baking mixture so I might use that instead this time.

    • Jeanne says

      I have been using stevia for the brownie part of the cheesecake and it has been divine. I use a mixture of stevia and xylitol for the cream cheese layer, as I like the granulated sugar, and it is delicious! But try it with just stevia.

  66. Steph says

    Just wanted to share the calorie breakdown on this.

    355 cal. per serving (!)
    29g fats
    -Saturated 15.7
    -Polyunsaturated 1.3
    -Monounsaturated 7.4
    8g protein
    279mg sodium
    6g carbs
    -2.5g fiber
    -2.1g sugar
    (I didn’t count carbs for Truvia because.. well, it’s Truvia.)

  67. Susanne says

    I couldn’t wait until the cake was cooled… just tasted it- OMG this is so good!! Had to use Xylitol in the brownie part (less than the erythritol in the reciepe, but still sweet enough for me) and a half/half of Xylitol and Splenda in the layer, because that was all I had at home and I could’nt wait to try this- will try the original reciepe next time…(I don’t like Splenda that much, was a left-over from the “past”) but still: I love it!!! Thank you so much for the reciepe! :-)

  68. Lauren Cannon says

    This recipe was awesome!! I made it yesterday to refrigerate it overnight for our family dinner tonight and took a small sliver while slicing it. Soooooo delicious! I am also so thankful to have found and begin using Swerve as a sweetner alternative. It bakes wonderfully and doesn’t leave that bad “diet” taste other alternative sweetners leave. (As you can tell, I’m really picky :)) Anyways, can’t to try more recipes with swerve, my new best friend! Thank you Carolyn!

      • Lily says

        Hi! Couldn’t figure out how to leave a comment without replying to a previous comment… Anyway.

        I made the cheesecake portion of this for a Father’s Day surprise today, used swerve and made it exactly as called for, and it’s just perfect! Rich and creamy and tastes just like cheesecake.

        I didn’t have almond flour (all out! Oh no!) and my dad isn’t a chocolate fan, so I made a thin crust with coconut flour, melted butter, vanilla extract, and cinnamon. So good! The cool creamy cheesecake was perfect with the spicy bite of the cinnamon.

        It made a very low cheesecake since I only have a 9″ spingform pan, but I like it that way (better crust to cake ratio!)

        Thanks so much for an excellent recipe! I found swerve at my local health food store, I’m very glad I bought it now! It is expensive, but it bakes so well.

  69. Helene says

    I have given up sugar 6 months ago so I am always on the look out for recipe such as this one. And I love cheese cake. So for me, the cake cooked perfectly well at the temps and time stated. I used Truvia (1 to 3 ratio). My daughter, who still eats sugar, thought it wasn’t sweet enough. I thought it was great. The base was very good although I would use slightly less butter. The cream cheese part tasted good but was not cheesy enough for me so I would increase the amount of cheam cheese next time.

  70. Karen says

    Carolyn, every recipe I make of yours is over the top! Made this today. Holy moly, yumm. I have your ceddar jalapeño crackers in the oven now. Thank you for making low carb easier!

  71. Paulina Reichenbach says

    Carolyn, thank you so much for this recipe! I’ve made it twice now and both times it came out DELICIOUS. I especially like the brownie layer – do you think I could double the recipe and bake longer to get thicker brownies that could be served/eaten by themselves?

  72. Ashley says

    I made this on Sunday night and let it set up in the fridge overnight before eating. It was delicious, however not what I was expecting. My brownie layer came out more like a thick chocolate crust. Any ideas where I went wrong? Thanks for making such fabulous recipes!

    • Carolyn says

      Do you mean crust as in crunchy? If so, sounds like it got over-baked somehow. Most people find that it is too gooey and doesn’t bake firmly enough so I wonder if your oven runs really hot.

      • Ashley says

        Yes it was crunchy. I also had a pool of butter between the foil and the springform, so now I’m thinking it may be the almond flour I used. It says “finely ground” but maybe it wasn’t fine enough. It was still gooey in the middle and just starting to set up on the sides when I took it out. I did have to cook the entire cake about 25 minutes longer than the recipe (cheesecake would NOT set!) so this may be the culprit too. Thanks for the reply!

        • Carolyn says

          Ah yes. I think your problem is the almond flour and because it was coarsely ground, the butter/oil leached out. You really need Honeyville or something like it. It makes a huge difference.

        • Rachel says

          If you used Bob’s Red Mill brand, then that was the problem. Everything I make with that almond flour comes out with a consistency of dry cornmeal. If you can’t get Honeyville, I have found a brand called JK Gourmet that is comparable quality.

          • Debra Rouis says

            I used Bob’s Red Mill and it came out perfectly. I can’t get my hands on anything else in the grocery store. I have not had any problems with it but I have read that many people seem to get poor results with it in many other recipes.

        • Debra Rouis says

          I would recommend getting your oven checked…it sounds like it might be baking unevenly. I have a dual fuel stove…gas cooktop and electric oven. I think gas ovens tend to bake unevenly. You have to put your dishes exactly in the center with nothing else in the oven and hope for the best. Also, when I made the brownie portion I drizzled in the flour mixture slowly then the melted chocolate mixture very slowly. The brownie turned out perfectly without separation. I also used parchment paper instead of the foil. It is quite a nice recipe!

  73. Debra Rouis says

    I love your recipe. My daughter made this and it was delicious. My spin is that I like a hint of lemon in my cheesecake. My “sugar” recipe has lemon juice in it. I am adding two packets of “True Lemon” to the recipe to see how it fares. Thanks for this great recipe.

  74. Tessa says

    Wow, this cheesecake is just great! Because of my low carb diet I didn’t eat cake or pie for 3.5 years, untill today when I found this recipe and made it. Omg it’s delicious! Tastes just like regular cheesecake (only better!)
    Thank you! Wil definately make this more often!

  75. Pami says

    Made it- omitted the nuts and added a scant tablespoon of instant coffee granules for a mocha brownie base. I swapped out the Swerve in the base for an erythritol/stevia blend, and in the cheese filling for some liquid Splenda and liquid vanilla creme stevia. I just don’t think it could BE any more delicious! I will probably be making this to take to Bible study in the near future. Thanks for sharing!

  76. Bonnie says

    Haven’t made this yet but is on my to do list. Explain buttering the pan and wrapping bottom in foil. Do you wrap the outside of the pan in foil or is this inside before you pour batter in.

    • Carolyn says

      Wrap the outside only. Butter the inside to avoid sticking. But wrapping the outside is important because most springform pans don’t have a lip and the oils can leach out a bit and get all over the bottom of your oven. And burn, and smoke and set off your smoke alarms! 😉

  77. Judy in Mi says


    I don’t get the “wrap bottom of pan in tinfoil.” I’m assuming you mean the outside of the pan…not the part that was buttered. I’m not usually this dense but I’m just not seeing in my mind’s eye what you want us to do. I’m making this Saturday morning for my dessert. :-) Lucky me!!

  78. says

    Ohhh yummmyyy… Am on keto and this double cake is fabulous… I follow the recipe on my first try but didnt have a round pan. So I use a long rectangle one..It turned out good enough.
    For the base, i used pecan nuts as I couldnt get macadamia and cacao nibbles. It gave a delicious crunchy base.
    I think my brownie base turned better than the last night I made just a brownie chocolate with the same ingredients…and man, that was delicious too..
    Thanks for the recipe..(am lucky to live in Ireland and have full hands on kerrygold, and other butter.. You should also try French butter..they are delicious too: president butter, beurre d’Isigny if you can get in the US). Guernsey butter is also very good.

  79. says

    So I made the cheesecake and it was amazing and didn’t last very long at all. And since I thought the brownies were so good, I just made that part on its own, topped with peanuts and your caramel sauce. I’m trying VERY hard to not eat the whole pan. I have not found a low carb brownie recipe I’ve liked, but this one NAILS it.

      • says

        You should, they turned out AMAZING. Need a little refrigeration in order to hold their shape, but since I prefer my desserts cold I’m totally OK with it. They’re super rich, so even when you put it in an 8×8 square pan and cut into 16 pieces, despite the seemingly small size one is enough. :)

  80. Jaime says

    Thanks for motivating me to finally use my spring form pan that I’ve had sitting around for 2 years. I made this for my fiancé for Valentine’s Day (along with your no bake brownie bites) and it turned out SO GOOD. I cannot believe it’s low carb, it’s so decadent and tasty!

    • Paige says

      Pam, I am wondering the same thing! I just stumbled across this recipe today and it sounds delicious! I wouldn’t want to mess it up though by using too much or too little.

      • Pam says

        Paige, I don’t want to waste anything if I can keep from it. I made pan bread yesterday and we didn’t like it at all so the trash it went.

  81. Helen says

    Tried this yesterday, it’s fantastic!!! But his do you only have one lol
    Question though how many calories in a piece??

  82. Emily says

    I’m new to low-carb baking, but I’ve made this cheesecake twice and it’s fantastic. I wanted to share some tips for others like me who may have felt overwhelmed by this recipe at first (like I said — not used to baking without sugar or flour). I subbed 1/4 cup of Truvia for the Swerve in both the crust and the filling, and it turned out great. It was plenty sweet for me, and I have a serious sweet tooth. I also have no idea what a Springform pan is. The first time I made this, I used an 8×8 metal baking pan and just cut the cake into little squares like brownies. The second time I used a regular pie pan. I forgot to use foil both times but did spray pan with cooking spray. Also, I only had almond meal, not almond flour, and the crust held together perfectly. So even if you don’t think you have everything you need, this recipe seems to work well with some substitutions.

  83. Lori Newton says

    I made this today and if I say so it looks as gorgeous as yours does in the pics up above ! :-
    Hubby likes it! I think it tasted bleh. I followed the recipe very closely and used the amount of sweetener etc. Texture is beautiful. It just doesn’t taste sweet to me at all. Hubby says it tastes like the real thing ! I’m glad of that and I have something I can make he enjoys.

  84. Tha P says

    I was wondering if the granulated erythritol here plays a role in the texture of the cheesecake and the brownie or is it to just make it sweet? I was tyhinking of using stevia, but then the measurements would have to be changed and it would be good only for the sweet taste because it wouldnt work for the texture. What do you think?

  85. Theresa says

    I made this yesterday for a party, cut it into small bite sized bars. It was perfect! People loved them!

  86. Jo says

    I assume that I could safely sub mascarpone for the cream cheese?

    Nice to meet somebody else who eats butter on its own. Have you ever tried proper Breton butter from France? 80% fat + 2% sea salt crystals + 1% regular salt = crunchy, salty, best butter I’ve ever eaten.

  87. Sarah says

    I’ve made this twice now and practically ate the entire things (not all at once – very rich!). My best friend and sister both drooled over it too. And now I’m back looking for something else. Thank you so much!


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