Keto Brownie Cheesecake is the best of all possible worlds, combining fudgy low carb brownies and sugar-free vanilla cheesecake. It’s my most iconic keto dessert recipe, with good reason!
![Close up shot of a slice of Keto Brownie Cheesecake on a red patterned plate.](https://alldayidreamaboutfood.com/wp-content/uploads/2022/09/The-Best-Brownie-Cheesecake.jpg)
My famous Keto Brownie Cheesecake gets an update! It’s now easier to make and even lower in carbs. So you can feel free to dig in without concern.
And dig in you should! This recipe has been on my blog since 2013 and it’s adored by readers far and wide. Even folks who don’t follow a keto diet rave about it. I get asked to bring it to all sorts of parties and get togethers. And I’m always happy to oblige!
You really can’t go wrong when you combine fudgy brownies with creamy keto cheesecake. It’s an absolutely mouthwatering combination.
![A slice of Keto Brownie Cheesecake being pulled away from the main cake.](https://alldayidreamaboutfood.com/wp-content/uploads/2022/09/Famous-Keto-Brownie-Cheesecake.jpg)
Why you need this recipe
This recipe really is a must make for any keto dessert lover. It starts with a base of my fudgy keto brownies, which is a bit of a departure from the original recipe. But it makes it extra easy and lowers the carb count per serving.
Then it’s topped off with a layer of vanilla cheesecake, and baked to creamy perfection. And the layers look absolutely stunning when you cut it into slices.
While making any cheesecake is a little time consuming, this recipe is quite straightforward and easy. If you’re new to keto baking, brownie cheesecake is a great place to start.
It freezes well, too, so you can practice portion control. And it has only 3.3g net carbs per serving. Yay!!!
![A slice of Keto Brownie Cheesecake on a white plate with raspberries.](https://alldayidreamaboutfood.com/wp-content/uploads/2022/09/Sugar-Free-Brownie-Cheesecake.jpg)
Reader Testimonials
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! — Joanne
This was the first keto bakery by recipe I ever made, and it was instrumental in making me realize I really could do the keto lifestyle. Have made it many times since then with no disappointments along the way. My non-keto friends have been served this wonderful brownie cheesecake and loved it. Absolutely the best recipe Carolyn has created… in my humble opinion. Oh, yeah, it freezes well, too. — Marcia
NO DESSERT COULD TOP THIS. By far the BEST cheesecake I have ever had. Its mind-blowingly good. Nothing pairs better than a classic brownie cake with a rich cheesecake. OMG. I want moreeee. What would I do without you Carolyn? Your recipes are always a SUCCESS. Love you and your work. — Mandy
Ingredients you need
![A collage of two images showing the ingredients needed for keto brownie cheesecake.](https://alldayidreamaboutfood.com/wp-content/uploads/2022/09/Ingredients-for-Keto-Brownie-Cheesecake.jpg)
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Butter: Use unsalted butter for best results.
- Almond flour: Make sure you are using finely ground almond flour for a fudgy brownie consistency. To make this nut-free, you can swap out with sunflower seed flour in the same quantity.
- Cocoa powder: I prefer Dutch process cocoa powder as it has a deeper, richer chocolate flavor. I try to use really quality brands like Rodelle or Ghirardelli because it bakes better. I don’t recommend raw cacao powder, as it doesn’t dissolve well into the wet ingredients.
- Eggs: Large eggs are the standard for baking.
- Swerve Sweetener: I recommend Swerve or another erythritol-based sweetener for this recipe. Using another sweetener will change the texture and consistency. Learn more about keto sweeteners here.
- Chopped nuts: This is optional, but I like to add some chopped walnuts or pecans into the brownie layer.
- Cream cheese: Use full fat cream cheese as low-fat contains fillers that high in carbohydrates.
- Heavy cream: A little heavy cream helps thin out the cheesecake layer and make it even creamier. You can also use sour cream.
- Pantry staples: Salt and vanilla extract
Step-by-step directions
![A collage of 6 photos showing how to make Keto Brownie Cheesecake.](https://alldayidreamaboutfood.com/wp-content/uploads/2022/09/How-to-make-Keto-Brownie-Cheesecake.jpg)
1. Make the brownie base: In a large bowl, whisk together the butter, sweetener, eggs, and vanilla extract. Add the almond flour, cocoa powder, baking powder, and salt and whisk until well combined. Thin the batter with a little water, if necessary.
2. Bake the brownies: Spread in a greased 9-inch springform pan and bake 15 to 20 minutes, until the edges are set but the center is still a little wet and soft. Let cool.
3. Prepare the cheesecake filling: In a large bowl, beat the cream cheese for two minutes, until very smooth. Beat in the sweetener until well combined. Then add the eggs, cream, and vanilla and beat until just combined.
4. Bake the cheesecake: Pour the filling over crust and spread evenly. Bake until the edges are set and the center still jiggles slightly when shaken, 35 to 45 minutes. Remove from oven and let cool.
5. Let cool completely: Let the cheesecake come to room temperature, then run a knife around edges to loosen and remove the sides of pan.
6. Refrigerate: Cover the cheesecake with plastic wrap and refrigerate until completely set, at least 3 hours.
![A spoon drizzles sugar free chocolate sauce over Keto Brownie Cheesecake.](https://alldayidreamaboutfood.com/wp-content/uploads/2022/09/Keto-Brownie-Cheesecake-2.jpg)
Expert tips and FAQs
Don’t over cook the brownie base: You don’t want the brownie base to be too firm after the first time it is baked, because it will dry out more. It should be semi-cooked, since you will be baking it a second time with the cheesecake filling.
A little jiggle is a good thing. You know your cheesecake is done when it’s mostly set but the center still jiggles slightly when you shake the pan. It will continue to firm up as it cools.
Don’t rush the chill time: Properly chilled cheesecake is worth the wait! It will have much better taste and texture if you allow it to chill the full 3 hours.
Nut-Free Option: Replace the almond flour with sunflower seed flour and skip the chopped nuts.
This keto brownie cheesecake recipe has 5.2g of carbs and 1.9g of fiber. Thus it has a net carb count of 3.3g
Cover the cheesecake with plastic wrap or place it in a resealable container. It can last in the refrigerator for up to one week. You can also freeze the entire cake or individual slices. As always, wrap it up tightly to avoid freezer burn. It will be good for at least 2 months.
Coconut flour behaves very differently from almond flour, and several other adjustments must be made to accommodate this. However, you can try using my Coconut Flour Brownies recipe for the base.
![A slice of Keto Brownie Cheesecake sits on a plate in front of a cake stand.](https://alldayidreamaboutfood.com/wp-content/uploads/2022/09/Original-Keto-Brownie-Cheesecake.jpg)
Serving suggestions
Keto Brownie Cheesecake tastes delicious as is, but you can also add some tasty toppings. Here are a few fun ideas:
- Keto Chocolate Sauce: You can make my homemade version, or try the new Keto Fudge Sauce from ChocZero. (Use FOODDREAMER for 10% off all ChocZero products).
- Make it a caramel brownie cheesecake by drizzling on some of my delectable Keto Caramel Sauce.
- Top with fresh berries or swirl in some sugar-free raspberry sauce.
- Add some keto-friendly chocolate sprinkles.
![](https://alldayidreamaboutfood.com/wp-content/uploads/2022/08/Keto-Baking-Cookbook-Banner-1.jpg)
![Close up shot of a slice of Keto Brownie Cheesecake on a red patterned plate.](https://alldayidreamaboutfood.com/wp-content/uploads/2022/09/The-Best-Brownie-Cheesecake-360x360.jpg)
Keto Brownie Cheesecake Recipe
Ingredients
Brownie Base:
- ½ cup butter melted
- ⅔ cup Swerve Granular
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup almond flour
- ⅓ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 to 2 tablespoon water
- ⅓ cup walnuts or pecans chopped
Cheesecake Filling:
- 12 ounces cream cheese softened
- ½ cup Swerve Sweetener
- 2 large eggs
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
Instructions
For the brownie base:
- Preheat the oven to 325ºF and butter a 9-inch springform pan. If your springform pan is prone to leaking, place it on a cookie sheet.
- In a large bowl, whisk together the butter, sweetener, eggs, and vanilla extract. Add the almond flour, cocoa powder, baking powder, and salt and whisk until well combined.
- Stir in a little water at a time to thin the batter to a thick but pourable consistency. Stir in the chopped nuts, if using.
- 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.
For the filling:
- Reduce the oven temperature to 300F.
- In a large bowl, beat the cream cheese for two minutes, until very smooth. Beat in the sweetener until well combined. Then add the eggs, cream, and vanilla and beat until just combined.
- Pour the filling over crust and spread evenly. Bake until the edges are set and the center still jiggles slightly when shaken, 35 to 45 minutes. Remove from oven and let cool.
- Run a knife around edges to loosen and then remove the sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
Melodie says
Ohhhhh my goodness this recipe is totally insane!! Absolutely outstanding Carolyn!!! Was not expecting it to be this great.
Kathy says
Carolyn, I made this brownie cheesecake back in 2018. I decided to make it again and take it to a dinner. I noticed the cream cheese has been reduced from 2 pkgs to 12 oz. Other ingredients have slightly different measurements. I am assuming the web has the most updated recipe and it is a result of you making the recipe better. I noticed there is a slight reduction in the carbs. Yay!
Carolyn says
Yup, exactly! Easier too..
Robert Odell says
looks great 👍👌going to make it 👍today 👍. 👍👌
Jule says
I made this cheesecake for our Christmas dessert and it was a big hit and not difficult at all to make. I used the updated version of Swerve with Allulose for both the brownie and the cheesecake layers and there was no aftertaste or “cooling” effect. I will see making this recipe again in the future. Happy Holidays!
Sierra says
I made this successfully a couple years ago but I didn’t watch the video at the time. Now that I have I cannot help but point out that the written recipe says 1/2 teaspoon vanilla in the filling but the video says 1 teaspoon. Anyway, this will be my birthday cake today so I thank you kindly for sharing it!!
Merilyn says
Hi Carolyn ,
A few days ago I asked you for your advice regarding the swap out of an
9″ springform for an 8″ for this recipe. Well, I am so happy to report back that my Keto Brownie Cheesecake turned out fantastic ! I baked it for my nephews 40th birthday and it was a huge hit. This recipe is a keeper and I will be making it a lot!
Carolyn says
I am delighted to hear it!
Bonnie Wingate says
Made this yesterday for a party. I cheated a little and used a Keto box brownie mix. I definitely should have baked it longer. It was very gooey! Everyone still loved it even the non-diabetics! Just an fyi to anyone making this…this cake is only 1/2” high. I was a little surprised at its tiny size but it was very good just not a great presentation. I added some sliced strawberries to the top to help it out a bit.
Carolyn says
It’s not, though. When I make this, it’s much taller than half an inch, as you can see from my photos. It’s probably more like 1 1/2 inches. I think it’s probably the boxed mix you used. But glad you still enjoyed it!
Sierra says
It’s not fair to say yours came out that way when you didn’t actually follow the recipe you just took the cheesecake portion from it!
Tatsiana Shanina says
Hi Carolyn what great easy recipe! But I found it way too sweet and unfortunately I just don’t like the taste of sweeteners 🙁 what what you recommend if I don’t want to use a sweetener or if I only use a little bit how should I change the proportions of other Ingredients? Thanks in advance!!!
Carolyn says
What sweeteners do you like?
Joni says
Do you know the sodium content? Everything changes when you are on a sugar free and low sodium diet….it’s literally in everything. Sigh!!
Donna Corbello says
I have made this several times and love it. I was wondering as I was making it today if there was a simple way to make it a chocolate cheese cake?
Hélène says
A huge success with this amazing brownies cheesecake, thank you so much for your creativity, easy to follow recipes. You don’t know but your my go to…every week I do one of your creation!
Thank you for all the joy you bring to my family!
Diane K says
This cheesecake is so creamy, so rich and sooo easy to make! I made it yesterday for my husband and myself and we cut into it tonight after dinner. Amazing! The crust is such a treat in itself, but as a foundation to the luxurious cake that sits atop…they’re the perfect duo. Thanks for sharing another amazing creation with us.
Claudia Fiore says
Hello Carolyn,
I’ve been a fan of yours for quite a while now. Have a couple of your cookbooks too. -That lemon cheesecake that’s made in the instant pot is totally amazing! So next, I am trying your brownie cheesecake;
I plan to make it this coming Saturday.
But I just ran out of this great vanilla extract that was brought to me from Mexico as a gift. So, I was just wondering if you have a favorite brand of vanilla? I know I have plenty of suppliers here in Seattle where I can find vanilla, including our famous Pike Place Market. However, I just thought I’d ask and see what you thought. You are our keto baking guru after all! 😉
Cheers,
Claudia
Laura says
could this be made in my 9in square pan to make as bars?
Carolyn says
I can’t see why not!
Yvonne says
This is my favorite go to Keto Dessert. Easy but delicious. My family can’t believe it’s Keto. Thank you for this delicious recipe!!
Tami Chaffee says
I do not enjoy baking but this was easy and is so good!
Sherry says
Does he cheesecake filling use Swerve granular or powdered?
Carolyn says
Granular. But powdered works too!