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:
- 1/2 cup (113.5 g) butter, melted
- 2/3 cup (136.5 g) Swerve Granular
- 2 large (2) eggs
- 1/2 tsp (1/4 tsp) vanilla extract
- 1/2 cup (56 g) almond flour
- 1/3 cup (21.5 g) cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 to 2 tbsp water
- 1/3 cup (29.25 g) walnuts or pecans, chopped
Cheesecake Filling:
- 12 ounces (453.59 g) cream cheese, softened
- 1/2 cup (91 g) Swerve Sweetener
- 2 large (2) eggs
- 1/4 cup (59.5 g) heavy cream
- 1/2 tsp 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.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Hi. Carol. I love your recipes. Thank You. I made this cheesecake. It had a wonderful flavor. The only thing is my crust was “gritty”. I used regular erythritol. Would powdered be better?
When I use Swerve, it’s never gritty but if you are using regular erythritol, that may be an issue. So yes, I suppose powdered would be better.
My mom made this for me for my birthday cake! It was amazing! Thanks for the great Keto recipe!
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.
I am so glad to hear it!
Delicious! Made this tonight for our anniversary treat and it was everything I was hoping for. I followed the recipe except I did not have any nuts to add into the crust so I omitted those. I did have to bake my a bit longer for both parts but I think that’s due to my oven. Thank you for this wonderful recipe!
Your No Bake Brownie Cheesecake Bars (Recipe in Cookbook) is great also. Just finished the last one, but have ingredients for the next!! I have never had a failure with your recipes!
I made this for my birthday and it was amazing!!!! Thank you so much for this recipe!!! You are the best!!!
One question. We live at sea level and after 45 minutes the outter part (about 1/3 of the entire cheesecake) of the cheesecake was set but the inside was still really jiggly. I baked it for another 7 minutes but I think that was too long. The crust was a little crunchy but still delicious. How much of the inside can be jiggly? Anyhow thanks again for this recipe!! 🙂
It really should be still a little jiggly in the very center but not totally jiggly. It’s hard to say why…could be your oven. Could be your eggs, could be a little too much liquid in your batter for some reason. Try cutting down on additional liquid.
So, I was having a VERY SCATTERED day when I made this to take to a bible study group…everyone loved it and it was super delish! The brownie part was compact, dry, and crumbly, exactly like a chocolate cookie crust, soooo good!!! 🙂 The next morning, when my daughter opened the microwave, the melted butter and unsweetened chocolate were still in the microwave!!! I had forgotten to put them in the recipe…LOL!! So, I’m going to make it again, WITH the butter and chocolate, but I just wanted to say that if you want a nice, delicious cookie-type crust, leave out the butter and chocolate…it was a happy mistake 🙂
Haha, oh dear. Tasty still, thank goodness, but definitely not brownie-like!
Granular or powdered swerve?
If I don’t specify powdered, then it means granular.
O. M. G.!!! This is easily my favorite and most decadent Keto dessert of all time and I’ve made well over 50. What a fantastic recipe! I’m a recipe tweak-er and I followed this one to a tee and will every time. It’s perfect…texture, sweetness, density, and all.
Have you tried cooking this in the instant pot? What do you think the results would be?
Well, you need a smaller pan for an IP. I have a Pecan Pie Cheesecake for the IP and you could follow the instructions for that, but you need to cut down amounts for the crust and the filling here.
Made this yesterday for a “birthday” cake. Yum, rich and delicious. I think next time I will make a raspberry sauce instead of the chocolate sauce, to make it not quite so rich. However, that chocolate sauce is to die for. I’ve been putting it in my coffee!
Hi Carolyn! I wanted to let you know that I made this recipe last night and we had it for dessert after lunch today. I followed your instructions to the letter except I accidentally forgot to add the nuts to the brownie base. I also topped it with your low carb hot fudge sauce. OMG….so rich and decadent!! I have a huge sweet tooth and was surprised to find that it tasted a bit too sweet for me, so I may dial back the sweetener a little bit next time. I had one serving but will probably cut it back to half a serving from here on out. The good thing about that is it’ll last longer! My hubby, who isn’t strictly keto, really liked it and topped it with a bit of Truwhip. Thank you so much for all your hard work on this blog and for creating all these amazing recipes….you make being keto easy! 🙂
I only found your site a couple of days ago and I am completely hooked! Everything looks wonderful and very helpful to a keto person.
Thank you for your time and effort to create beautiful, delicious and best of all, low carb recipes that looks and taste like normal food.
I made this today. I can’t believe how delicious it is. Rich and sweet! When I tasted the brownie batter and filling I thought it might not be sweet enough after it was baked, but actually I might decrease the sweetener a little next time, and there will be a next time. It’s a weird feeling to eat a small slice of this and not want more and more and more, and not feel shaky from all the sugar. Bless you for all you do to bring us these healthy and delicious recipes. I tried a keto diet 10 years ago but couldn’t keep it up because there was very little info on the web, and very few products in the stores. I’m starting it again and I feel much more confident that I’ll be able to keep it up. My endocrinologist will be very happy, too!
Wonderful! Good luck you can do this.
I just made this in Operation Replace Sweets. My man is low carb but indulges in traditional processed sweets one time a week. I plan on replacing them with keto versions and I am working on replacing his bread with a lower carb version. I am Keto, so this recipe works for both of us.
This tastes like cheesecake. Nothing funky. The brownie base is thick and dense and I believe it makes the dessert. It was not complicated to make. The one draw back…giving it time to cook and then set in fridge 🙂 If anyone is wanting a good keto cheesecake I can say this one was a good fit for us.
How much should I adjust the baking time if I want to double the cheesecake filling?
I don’t know, I’ve never done that. So you will have to just keep adding time until it’s done.