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.
Kallah says
Hi, Can I use allulose in this recipe?
Carolyn says
I have not tried it specifically with allulose. You should be able to, but it may take longer to bake through and set properly. Don’t use liquid allulose as it will throw off the wet/dry ratios.
Denise Freitas says
I use Allows as my sweetener with a few additional drops of pure liquid sucralose. I do have to bake it just a few min longer but it always makes beautifully and is one of our favorite desserts. I’ve baked it for no name to friends and they are amazed at how delicious it is. I always tell friends that your recipes are definitely delicious and can be trusted to please everyone.
Carolyn says
Great to hear! Thank you.
michèle says
3 QUESTIONS, 2 REQUESTS, & thanks.
Q1: Would U consider adding advice for making MOST of your desserts in an IP?
ISSUE: I’m new to cooking (anything) for one, reticent to use a big oven, & confounded by BOTH piping bags(great tip) & [Keto/ Ninja] cookbooks-sans pix-that presume experience.
An IP-like appliance (Ninja ‘10-in-1 Foodi’) & m/wave work fine for keto meals (but, not existing desserts) & the only ‘baking-like’ pans I own fit IN an IP (7”springform /tiny silicone loaf pans, etc).
Q2: ADVICE NEEDED: Tho my Ninja can bake/broil/ sear/ sous-vide/air-fry/press. cook / etc…HOW do the differences between it & a big 2-function oven affect dessert outcomes? …generally (imo-a needed article subject) & specifically (w/ keto Ingredients/ your desserts).
I have NP scaling down ingredients (eg for a 7” vs 9” springform pan), BUT IDK how to adjust for THESE variables: ‘inner pot’ /heat exchange/smaller total area/ cook time/cookware-diff. size, material, qualities & thickness. Not even sure how ‘bake’ in an IP compares to ‘oven bake’.
Q3. IF ur cookbooks come in non-e form, where do I find them?
REQUEST 2: Would U consider modifying ur famous recipe collection & publishing a ?keto-dessert-cookbook for pressure cooker/air fryers (& other popular counter appliances)?
I‘d be happy to share (issues w/ ‘non-keto chefs’ cookbooks that convert standard dessert recipes to keto/IP ones &) what did NOT work, &, to remind U which ‘rookie mistakes’ other-wise ‘educated adults’ make.
TY for sharing hard-earned knowledge, tips & tricks!
Carolyn says
I don’t have plans for modifying most of my recipes for an Instant Pot. I also don’t own a Ninja, so can’t really give you advice there. You can see my full list of cookbooks here: https://alldayidreamaboutfood.com/keto-cookbooks/
jean Leitenberger says
has anyone made this in high altitude? Live outside of Denver and would like to make this for my daughter in law who is diabetic
Carolyn says
Make some of the same adjustments you do for regular baking at high altitude.
Louisa says
This is now my favorite dessert recipe! Absolutely delicious! I used granular swerve in the crust and powdered swerve in the filling. The nuts I had on hand were salted roasted almonds, so I smashed some up and put a few in the crust, and I sprinkle some on top for serving. I wasn’t sure whether to use salted or unsalted butter in the crust. I went for salted, and was not disappointed! I also accidentally discovered that very slightly warm cheesecake is amazingly decadent! The second time I made this dessert I tried a piece before it was completely chilled. That was when I realized that there was something to be said for slightly warm cheesecake. Now, every time I have a little bit, I microwave it for a few seconds first and it just takes it to the next level! Who knew?! I will definitely be making this over and over! Thank you for this delicious keto recipe!
Kelly says
Would it be possible to turn this recipe into individual brownie cheesecake bites? I see your Salted Caramel Brownie Bites recipe and assume that I could do something similar with this but not sure on baking times/temps so as not to burn the brownies or undercook the cheesecake portion. Suggestions?
Mike says
For the cheesecake filling portion of the recipe, it states 1/2 cup Swerve Sweetener. Is that the same as the Swerve Granular in the brownie base, or powdered/confectioners?
Carolyn says
If it just says Swerve, it’s granular. It’s also linked in the recipe so you can see exactly what I am talking about.
Louisa says
Hi Mike, I made mine with powdered swerve in the filling and it turned out perfect FYI
Audrey says
I love all of your recipes and make quite a few of them. One thing I was wondering….could you if possible show the envelope of which type of sugar that you use in your recipes when publishing them? I get so confused on the sugars that I don’t know if I am using the right one for that particular recipe you are using in the recipe? Thanks
Carolyn says
Hi Audrey, the recipe links right to each product so you can see exactly what I am using.
Lisa L says
This recipe looks great and I can’t wait to make it! I would like to use 100% Monk fruit extract, can you tell me how much you would use for this and do you think it will come out okay?
Sandy says
I have been making this cheesecake since 2013 when first published. One of my very favorites! Thanks for the update!
Fonda Carver says
I only have a 7” springform pan. Will that work ok?
Joni Gonzales says
Hi Carolyn,
Is there a way to make this cheesecake without the crust? If I just pour it directly in the pan and bake it for the same amount of time do you think it will turn out? I made it this weekend and we loved the cheesecake so much we would like to just make it by itself for an almost zero carb dessert.
Carolyn says
For a plain cheesecake with no crust, follow this recipe: https://alldayidreamaboutfood.com/new-york-style-keto-cheesecake/
Krystal says
OMG! This is so good! Had a BBQ with the neighbors and I made this. They couldn’t believe is was a keto recipe. Plus the recipe is very easy. ❤️
Lori Mathers says
So simple and delicious. None of my friends believed it was keto.
Thanx for all your amazing recipes, Carolyn.
Ryan James says
Magnificent! My husband who needs to gain weight, not lose it, proclaimed this better than a NY cheesecake. This is definitely a winner recipe and will be enjoyed again and again.
I did use powered Swerve, not granular and it turned out just fine. I may try adding a couple of tablespoons of peanut butter to the cheese batter just for an experiment.
Jessica says
Things I learned today:
Don’t try to make the brownie line the edges of a glass cake pan. It slides down and makes a mess.
Don’t pour the cheesecake batter fast – it made my brownie break and rise to the top.
I used powdered sugar instead of granular for the batter….. we shall see how it comes out
Carolyn says
Oh dear… well, I am sure it will taste great!
Alice says
Wow! I knew from the moment I saw this recipe that I would HAVE to try it. I just made it- and- I couldn’t wait for it to cool. I ate it warm! Let me tell ya folks- this DID NOT disappoint! This is a keeper for sure. I’m certain that my non- keto, carbivore friends/family will love it too! But for now- it will be my keto secret ???? Thank you for this most delicious recipe!
Sherry says
Do you use granulated Swerve in the brownie and cheesecake mixture?
Judy says
This is the ultimate cheesecake. It was a huge hit at Sunday family dinner. We voted to keep it on the list.
Kim says
Why does it look like your melting chocolate with your butter Yet in the recipe it does not list chocolate other than cocoa powder
Carolyn says
The recipe has been updated. And a new video will be published tomorrow! So ignore that one for now and follow the new recipe. I post new YouTube videos on Wednesdays…
Kim says
I ended up taking this recipe for the filling and your keto brownie recipe for the base. I also stirred in some Lily’s chocolate chips , walnuts and a little coffee to thin it out It’s in the oven and looks delicious. Let’s hope it turns out. The carb count might be out just a wee bit
Carolyn says
I am confused… this recipe already uses my keto brownie as the base.
Kim says
Sorry for the confusion Carolynn. I scrolled through your directions and tips on this recipe.Clicked on keto brownies in your description. It took me to your ultimate keto brownie recipe. Your recipe that has gelatin & chocolate chips in it. That is the base recipe I used not the above recipe base. I wish I could send you a picture. It looks beautiful. I’m taking it to a dinner party tonight
Carolyn says
Oh, I see what you mean. It’s VERY similar… It just has one less egg and no gelatin, to make it more of a crust.
Susan Nelson says
Do you have measurement suggestions for a 7″ springform pan? It sounds excitingly delicious.
Carolyn says
Figure out the area of a 9 inch circle. Then figure out the area of a 7 inch circle. There are online calculators for this. That will help you scale it down appropriately.