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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This looks pretty incredible.. question… Is 1/2 cup butter about 12 Tablespoons????
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!!
If I don’t have unsweetened chocolate but I do have Lily’s dark chocolate chips, can I use them instead?
Sure but it will raise the carb count.
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.
You can use powdered. Since it’s a baked cheesecake, the granular works as well.
Thank you for responding so quickly. Getting ready to make it and bring to work tomorrow. 🙂
This doesn’t need the chocolate sauce! It is awesomely rich without it! I love all the aspects of the taste adn the texture. Bravo!!!!
Thanks so much!
HI! WHAT WOULD BE YOUR RECOMMENDATION, IF I WANTED TO COOK THEM TOGETHER TO BE ABLE TO DO IT WITH SWIRLS?
YOu want to do it more like this: https://alldayidreamaboutfood.com/raspberry-cheesecake-swirl-brownies-low-carb-and-gluten-free/
can i double this recipe?….how would baking time need to be adjusted?…getting ingredients today…plan to make tomorrow….thanks!…
How big is your pan? Or are you planning on doing it in two pans?
Hi! I see that you have lots of delicious recipes for cheesecake BARS, as well – lemon, chocolate chip cookie, etc. I’m wondering if I can make this brownie cheesecake recipe in an 8 inch square pan instead of the springform pan? Or is there something particular about this recipe that requires the traditional springform pan? Thanks so much!
Yes, you absolutely can. It should take close to the same time to bake but start watching it early and keep your eye on it. Springform pans just make it easier to get cheesecakes out nicely, since you can’t flip them out. But for bars, you’re cutting into them anyway.
I made this today and followed the recipe exactly. When I tasted the brownie part before I baked the cheesecake part, it was so over powering sweet. I used whole earth sweetener. I’m trying to figure out what I did wrong. Is it supposed to be powdered? If I didnt powder the sweetener would that make it come out way to sweet? Thanks so much. I am keto and your baked goods are by far the best around.
So I just looked up Whole Earth Sweetener and it says that 1/2 cup measure like 1 cup of sugar. I am guessing that’s the issue, since Swerve measures cup for cup. So you basically made it 2x as sweet.
I’ve made this many my times and it is SO good! And I feel the same way about Kerrygold butter, Carolyn! Every time I unwrap a package, I slice off a few pieces to nibble on! Thanks for all your hard work to continually bring us so many delicious recipes.
This was absolutely delicious. I made it for a girlfriend dinner party and you know us ladies love dessert. They all cleaned their plate, with great reviews. In fact, I was asked to bring it next month.
I did alter it in one way. My springform pan is 9 1/2 inches and the brownie cheesecake came out on the thin side. I took a chocolate sugar free instant pudding, making it with heavy whipping cream instead of milk and beat it to more of a mousse texture – very thick. Then spread it on top of the cheesecake layer and yummo!
Thank you for the wonderful recipe
Hi there,
I just got done making this recipe and the cheesecake filling was delicious, but the brownie crust came out very hard, stiff, and tasted nothing like a brownie. Do you have any ideas or suggestions as to why it might have come out like this? I’d love to make it again but don’t understand what happened as I followed the recipe. Thank you.
What almond flour are you using? What sweetener? Sounds like the bottom got over-baked somehow.
Made this cheesecake last week and it’s excellent. Thanks for the recipe.
can i double this recipe?….how would baking time need to be adjusted?…getting ingredients today…plan to make tomorrow….thanks!…
You can but I really can’t advise on the baking time so you will have to watch it carefully.
OMG! This is incredible! I made it using So Nourished monk fruit with erythritol blend for the sweetener. Also used the Dutch processed cocoa powder. I’m over the moon with this decadent almost no-net-carb treat and the family is loving it too. My brownie was a little on the crumbly side and a bit difficult to get off the pan. I’m thinking I’ll add the extra egg next time and see if it makes a difference. Aside from the texture, the taste is fantastic! Thank you!!
It might be your cocoa powder, some is a little drier than others. But glad you liked it!
Hi! I purchased the BochaSweet after seeing one of your recipes that called for it. I’m wondering if it is interchangeable with Swerve in your recipes? Made this recipe exactly as you wrote it and it is amazing! Thanks for all the great recipes!
No, it’s not. It has a very different consistency and it can make many recipes too soft and cakey. It would probably be good in the cheesecake part but not the brownie part, in this particular recipe.
Wow…just made this and it is EXTREMELY rich! Way too much sweetener. If I made this again I would literally cut the amount of swerve in half. Also, the cheesecake topping came out very runny, so I’d want to maybe bake it longer or use a higher temperature. Not sure. With all that said, it’s still a very good recipe with some good potential for tweaking.
So from your description, it sounds like you used a different sweetener than I did. What brand did you use?