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    Home » Keto Cakes » Keto Brownie Cheesecake

    Published: Sep 27, 2022 by Carolyn

    Keto Brownie Cheesecake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    153.4K shares
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    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.

    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.

    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.

    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.

    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.

    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.

    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.

    How many carbs are in keto brownie cheesecake?

    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

    How do you store brownie cheesecake?

    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.

    Can I swap almond flour with coconut flour?

    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.

    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.
    Close up shot of a slice of Keto Brownie Cheesecake on a red patterned plate.

    Keto Brownie Cheesecake Recipe

    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!
    4.45 from 140 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: brownie cheesecake, keto brownie cheesecake
    Prep Time: 20 minutes
    Cook Time: 1 hour 5 minutes
    Chill Time: 3 hours
    Total Time: 1 hour 25 minutes
    Servings: 10 servings
    Calories: 318kcal

    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
    US Customary – Metric

    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

    Storage Information: Cover tightly and refrigerate for up to a week, or freeze for up to two months. 
    Nutrition Facts
    Keto Brownie Cheesecake Recipe
    Amount Per Serving (1 /10th cake)
    Calories 318 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Carbohydrates 5.2g2%
    Fiber 1.9g8%
    Protein 7.1g14%
    * Percent Daily Values are based on a 2000 calorie diet.
    153.4K shares

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    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.

    Reader Interactions

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    Comments

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      Recipe Rating




    1. Monika says

      July 01, 2022 at 5:47 am

      So so good, perfect brownie base, absolutely in love with this recipe. I make mine in silicon bar moulds, perfect on the go.

      Reply
    2. Janine says

      May 09, 2022 at 12:32 pm

      5 stars
      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!

      Reply
      • Carolyn says

        May 09, 2022 at 1:20 pm

        Great subs! Sunflower seed flour is always my go-to for an almond flour sub for those with allergies.

        Reply
    3. Debra Holeman says

      April 24, 2022 at 9:06 am

      5 stars
      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.

      Reply
    4. Dawn says

      April 04, 2022 at 4:11 pm

      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..

      Reply
      • Carolyn says

        April 04, 2022 at 5:09 pm

        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!

        Reply
    5. Renee says

      March 10, 2022 at 1:43 pm

      5 stars
      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!!

      Reply
    6. Therese says

      February 28, 2022 at 5:30 pm

      I made this cheesecake and it was so amazing because I love cheesecake and brownies so putting them together is incredible

      Reply
    7. Kay Stewart says

      February 24, 2022 at 9:49 am

      5 stars
      This cheesecake turned out great for my first time and tasted delicious, Thanks for the recipe.

      Reply
    8. Marie K says

      January 25, 2022 at 3:14 pm

      5 stars
      This is the BEST keto cheesecake I’ve made.

      Reply
      • Carolyn says

        January 25, 2022 at 4:09 pm

        Yay!!!

        Reply
    9. Wendy says

      December 31, 2021 at 3:32 pm

      5 stars
      This cake is beautiful, tasty, and easy. It really doesn’t get any better.

      Reply
    10. Terry Rumas says

      December 17, 2021 at 1:07 am

      I have cacao powder instead of cocoa. Would that work, or would it be too bitter?

      Reply
      • Carolyn says

        December 17, 2021 at 8:45 am

        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.

        Reply
    11. Carolyn says

      December 07, 2021 at 9:53 am

      5 stars
      Made this on Sunday for my daughter’s family – they loved it. Now I just need to make one for me!

      Reply
    12. Monica says

      December 06, 2021 at 8:59 pm

      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

      Reply
      • Carolyn says

        December 06, 2021 at 10:00 pm

        Yep, should freeze well but make sure it’s tightly wrapped up.

        Reply
    13. Kelly says

      November 22, 2021 at 8:01 pm

      I only have a 10inch springform pan, will that work or should I adjust the recipe?

      Reply
      • Carolyn says

        November 22, 2021 at 9:51 pm

        It will be much too thin so you need to scale up the recipe.

        Reply
    14. Joanne says

      October 12, 2021 at 5:23 pm

      5 stars
      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

      Reply
    15. Joyce says

      October 05, 2021 at 9:32 pm

      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.

      Reply
      • Carolyn says

        October 06, 2021 at 8:50 am

        Fantastic!

        Reply
    16. Lisa Wilson says

      September 04, 2021 at 6:12 pm

      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?

      Reply
      • Carolyn says

        September 04, 2021 at 7:08 pm

        Just leave them out, it will be fine.

        Reply
    17. Diana Irie says

      August 31, 2021 at 7:27 pm

      How much gelatin do you use?

      Reply
      • Carolyn says

        August 31, 2021 at 8:10 pm

        I am not sure what you mean, this recipe doesn’t take gelatin.

        Reply
    18. Genia says

      August 24, 2021 at 7:49 pm

      5 stars
      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 !

      Reply
    19. Connie says

      August 10, 2021 at 10:01 pm

      5 stars
      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!!❤

      Reply
      • Lisa L says

        November 07, 2022 at 10:25 pm

        5 stars
        Hi Connie, I’m wanting to use the Monk fruit extract too, but not sure how much. Can you please let me know how much you used for each part? Thank you so much!

        Reply
        • Carolyn says

          November 08, 2022 at 11:58 am

          Refer to your container of monk fruit and see how sweet it is compared to sugar. Swerve measures like sugar so adjust accordingly.

          Reply
    20. Finnegan says

      June 21, 2021 at 9:08 am

      5 stars
      This was the first recipe I made from the site. The hardest part was portion control. It was sooo good!

      Reply
      • Carolyn says

        June 21, 2021 at 1:18 pm

        Sorry… but not sorry at the same time 😉

        Reply
        • Kelly marseilles says

          July 17, 2021 at 10:27 pm

          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.

          Reply
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