Keto Brownie Cheesecake is the best of all possible worlds, combining fudgy low carb brownies and sugar-free cheesecake into one delicious dessert. This keto cheesecake recipe is practically famous!
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?).
How to Make Low Carb Brownie Cheesecake
It certainly doesn’t hurt the cause that 10 bricks of Kerrygold butter found their 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. This butter makes this brownie cheesecake recipe spectacular.
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 keto brownie cheesecake. Kerrygold butter in a low carb brownie base for cheesecake. How could I possibly go wrong?
Low Carb Brownie Cheesecake Recipe UPDATE:
Since I first posted this grain-free brownie cheesecake recipe in 2013, it’s easily become one of the most popular low carb recipes on my blog. Possibly the most popular low carb brownie cheesecake EVER! It’s a hit with everyone who tries it. I haven’t changed the recipe at all, I’ve simply taken new photos and created a how to video. Also, if you want to make a little chocolate sauce to pour over (as I always do!), try making a small batch (½ or ⅓) of my best Low Carb Chocolate Sauce. So dreamy.
Looking for regular brownies? You’ve got to try my Ultimate Keto Brownies!
Keto Brownie Cheesecake
Ingredients
Brownie Base:
- ½ cup butter
- 2 oz unsweetened chocolate chopped
- ½ cup almond flour
- ¼ cup cocoa powder
- pinch salt
- 2 large eggs
- ¾ cup Swerve Sweetener
- ¼ teaspoon vanilla extract
- ¼ cup walnuts or pecans chopped
Cheesecake Filling:
- 1 lb cream cheese softened
- 2 large eggs
- ½ cup Swerve Sweetener
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
Instructions
For the brownie base:
- Preheat oven to 325F and butter a 9-inch springform pan. (if your springform pan is prone to leaking oil, place it on a cookie sheet)
- 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.
- In a small bowl, whisk together almond flour, cocoa powder and salt.
- 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.
- Spread evenly over bottom of prepared pan. Bake 12 to 18 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.
For the filling:
- Reduce oven temperature to 300F.
- In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.
- 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.
- Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
- Serve with sugar-free chocolate sauce, if desired.
Video
Notes
Janine says
This cheesecake is delicious! I did make some substitutions. I am allergic to almonds, so I used sunflower seed flour instead. In addition, I do not have Swerve, so I used allulose. Otherwise, I followed the recipe exactly. I baked in a water bath and the taste and texture were spot-on. Thank you for this amazing dessert!
Carolyn says
Great subs! Sunflower seed flour is always my go-to for an almond flour sub for those with allergies.
Debra Holeman says
Best cheesecake ever! Combines two of my favorite desserts and craves. Made this yesterday and boy am I glad that I heeded your advice to put springform pan on a sheet pan. Mine leaked so much butter. 🤪. Is there a brand or type of springform pan that does not leak? Thanks, Carolyn.
Dawn says
Hi, I’m new to all this, so I’m dairy free so what can I substatute for the cream and cream cheese..?? And a totally different question do you have recipes on making your own sausage fillings and what casings would you recommend, I’m from Australia…loving ll the recipes..
Carolyn says
I don’t know what products you have in Australia and how they work. You will need a good cream cheese substitute and some coconut cream but I make no guarantees!
Renee says
OMG! Soooo good and easy to make. The hardest part is waiting for it to set as you’ll want to dig in immediately. Also freezes okay. Absolutely love this recipe!!
Therese says
I made this cheesecake and it was so amazing because I love cheesecake and brownies so putting them together is incredible
Kay Stewart says
This cheesecake turned out great for my first time and tasted delicious, Thanks for the recipe.
Marie K says
This is the BEST keto cheesecake I’ve made.
Carolyn says
Yay!!!
Wendy says
This cake is beautiful, tasty, and easy. It really doesn’t get any better.
Terry Rumas says
I have cacao powder instead of cocoa. Would that work, or would it be too bitter?
Carolyn says
It will work, and I think it will taste fine. It doesn’t always mix in as well so I might sift it to start.
Carolyn says
Made this on Sunday for my daughter’s family – they loved it. Now I just need to make one for me!
Monica says
Love your recipes, I’ve made quite a few haven’t tried this one yet. MY question is can it be frozen?
Thank you for all you do.
Monica
Carolyn says
Yep, should freeze well but make sure it’s tightly wrapped up.
Kelly says
I only have a 10inch springform pan, will that work or should I adjust the recipe?
Carolyn says
It will be much too thin so you need to scale up the recipe.
Joanne says
The keto brownie cheesecake is the absolute bomb!!!! Love the fudgy brownie base with the cheesecake top….. I think this is my favorite Keto dessert of all time
Joyce says
Made this today and had it for dessert tonight. Oh my gosh, decadent and delicious. Topped with the homemade chocolate sauce and a dollop of whipped cream. Which was probably overkill. Thank you for another fabulous recipe.
Carolyn says
Fantastic!
Lisa Wilson says
I have made this recipe before and it gets rave reviews. I would like to make it for a friend who has nut allergies. I have sunflower flour that I am going to substitute for almond. If it were you, would you just omit the nuts or amend the amount of sunflower flower?
Carolyn says
Just leave them out, it will be fine.
Diana Irie says
How much gelatin do you use?
Carolyn says
I am not sure what you mean, this recipe doesn’t take gelatin.
Genia says
Amazing! Definitely satisfies my cheesecake cravings. I places a pan of water in the oven while it backed and my cheesecake came out with a silky texture. Yum !
Connie says
This brownie cheesecake is the best! I did not use swerve, I used monk fruit. Will definitely be making this again! I had to freeze half of it in single servings and have eaten it half frozen! SO YUMMY!!❤
Finnegan says
This was the first recipe I made from the site. The hardest part was portion control. It was sooo good!
Carolyn says
Sorry… but not sorry at the same time 😉
Kelly marseilles says
Will be making this recipe tomorrow. I have a baking tip for you. I use unflavored gelatin mixed in 1/4 cup cold water and add it to my coconut cream pie filling.
When cooled the pie sets up beautifully…I thought you might find this helpful for any future low carb cream pies you make.
You are a fantastic cook.