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!
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.
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!!!
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
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- 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
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.
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.
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.
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.
candice scarpides says
Do you use salted or unsalted Kerrygold butter in your recipes?
Carolyn says
I almost always use salted, but it’s a personal preference. It won’t affect the consistency.
Christine says
Omg!!! Over the top good and I’m really not or shall I say, wasn’t a cheese cake fan!!!
11 out of 10!
Karen AM says
I made this brownie cheesecake recipe and both my non-keto Husband and I loved it. He said it didn’t taste sugar free. I made your sugar-free chocolate sauce to go over it as well and it was just like you said in that it keeps in the refrig in it’s runny state so it’s easy to spoon out of the jar. I’m definitely going to be making this again and also try freezing half of it.
Marcia Johnson says
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.
Carolyn says
So glad to hear that!
Jill says
I love this cheesecake and ALLLL of your recipes! You are a good genius
Sue says
Carolyn’s recipies never disappoint. Truly a rich and satisfying cheesecake. Will be making this again for my Book
Club.
Heather says
I made this and it’s sooo good! I love how decadent it is!
Marism says
I really enjoyed thus recipe! Is really easy snd tasty. Have done it in small batches and simetimes if I am to lazy i just do tge brownie part! Excellent as all her recipes
Sarah says
I made this for Christmas day dessert and it was absolutely phenomenal! Perfect cheesecake consistency and flavor and just like the real thing brownie taste.. Everyone loved it!
Selina Hoffart says
The best Brownie cheesecake!
Gina Sibley Gochnauer says
One of my very favorite keto recipes! Sooooo delicious!
Jo Waugh says
Just as delicious as the non keto version I have made in the past, before switching to a keto lifestyle. Even my choosy teenager, who does not care for many keto desserts, liked it.
Claire Koussa says
This recipe is just wonderful!
Joy T. says
Carolyn,
This Brownie Cheesecake is delicious! I love the combination of the brownie and cheesecake. Just perfection!
Thank you for all of your incredible creations!!
Dorothy says
I have found using Swerve to have such a “cooling” affect that I hate to use it and gave my bag away. I do have Bocha Sweet, Xylitol, both granulated and powdered erythritol. Would a combination of those ingredients work in this recipe? Thanks in advance.
dorothy says
p.s. also have allulose
Carolyn says
How do you get a cooling with Swerve but not with plain erythritol? Because it’s the erythritol that causes it…for me, plain erythritol is like sucking on a mint, whereas Swerve doesn’t have it.
Regardless you can use a mix of those sweeteners however you like in both the base and the cheesecake.
Wendy Randazzo says
Hello Carolyn,
I have made many recipes from your site. The one thing I have noticed is that the crusts are either too sweet for me or too dry. Any ideas on how to improve their? Also, I am at 6200 feet above sea level in Colorado.
Thank you for your consideration,
Carolyn says
The “above sea level” issue would be part of the problem for dryness, so please make some of the same adjustments that you would in regular baking (King Arthur Flour has a great tutorial). For sweetness, you can easily cut back on the sweetener.
Doug says
This looks pretty incredible.. question… Is 1/2 cup butter about 12 Tablespoons????
Cana says
I made this last week and it has been the perfect sweet dessert! Every bite has been delicious, even straight out of the fridge. I can’t wait to make more recipes!!
Deb Seeley says
If I don’t have unsweetened chocolate but I do have Lily’s dark chocolate chips, can I use them instead?
Carolyn says
Sure but it will raise the carb count.
aztony says
I have a question regarding the swerve sweetener. The swerve added to the cream cheese mixture, should that be powdered instead of granular? I know in the crust it doesn’t matter but I think the granular would make the cheese part gritty tasting.
Carolyn says
You can use powdered. Since it’s a baked cheesecake, the granular works as well.
aztony says
Thank you for responding so quickly. Getting ready to make it and bring to work tomorrow. 🙂