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.
Linda Keesee says
This looks wonderful and I can’t wait to try it. All I have and can easily get is splenda. Could you tell me how I would substitute in the splenda? Thank you so much!
Carolyn says
Hi Linda,
I don’t use Splenda at all so I really can’t be sure. Is it the granulated Splenda? If so, use it in the same amount I guess. I cannot guarantee the results as Splenda has no bulk whereas erythritol does so it adds weight to the baked goods. It should give it the right sweetness, but I just don’t quite know about the consistency with splenda.
Jean B. says
Cheesecake usually comes out fine when made with Splenda, although you obviously won’t have the same bulk. Sweetening inherently bitter or sour things is trickier though. You really need at least a tad of some other sweetener along with the Splenda for that, because the sweeteners have a synergistic effect. Again, there would be a bulk issue–and possibly a texture issue.
Example of the synergistic effect of artificial sweeteners: I made rhubarb sauce using only Splenda. It was not brilliant-tasting, but rather tasted kind-of flat. I added a bit of stevia, and that improved it immensely. I also read how people keep adding more and more Splenda to unsweetened chocolate but still find it bitter….
Carolyn says
Great tips, Jean. Thanks!
Linda Keesee says
Carolyn, Thanks so much for your reply. After reading through several of your recipes, I believe I’ll just have to order some of these other sweeteners. Tell me if you will, what different sweeteners do you mostly use, and what brands. On the swerve brand, how many cups will I get out of a bag? Is there another brand that will be just as good and possibly cheaper?
Carolyn says
Hi Linda…Swerve is in part my favourite because it measure closer to sugar, and because it has little to no “cooling effect” like other brands. But others I would suggest would be ZSweet (my second fave) or Truvia (easier to find). If you notice, in a lot of my recipes I use some Swerve and some liquid stevia (usually NuNaturals or SweetLeaf). I do this because although stevia seems expensive (a bottle is about $13), it goes a loooooooooong way. So purchase some Swerve and some stevia and for any of my recipes, I can help you figure out what amounts of those two to make your Swerve last a lot longer. 🙂
Dawn Dahlgren says
I can’t wait to make this, it looks sooooo good!!!
Kathy says
I made this yesterday and it was by far one of the best recipes I’ve tried. I did have the same issue having to bake it longer, but it might very well be my oven. I also made a SF ganache and poured it on top of the whole cake and refridgerated it until the ganache set. I am salivating just thinking about it. THANK YOU!
Kathy Holley says
Help! My erythritol recrystallized once I put the cheesecake in the fridge. What do I do to prevent that from happening.
Carolyn says
What brand were you using? It shouldn’t do this at all but some of the cheaper brands are a little dodgy.
Kapu says
I used swerve and it did become alittle grainy once in the fridge.
Kathy Holley says
I used NOW.
Kathy Holley says
I used NOW. I haven’t found Swerve in my area.
Kapu says
You would be able to order swerve online. http://www.swervesweetner.com.
Kathy Holley says
Thanks! I just ordered the Swerve.
colleen says
can you use soy flour in place of the almond flour? I can’t seem to find almond flour where I live
Carolyn says
Soy flour is a lot drier and more absorbent. I’d only use about a 1/4 cup, if I were you.
Shelly says
If you can’t find almond flour you can just grind up some almonds in a coffee grinder to make almond flour.
Kapu says
Just finished making this. Well still in the oven. Couple of questions. When I took the crust out it was still wet and not firm. Is this normal? Also when I took it out at 40 mins the center was really giggly so left it in for another 10mins. Is that normal? I’m sure it will taste good anyway. Love cheesecake.
Carolyn says
You don’t want the brownie base to be firm after the first time it’s cooked, because it dries out easily. It should be semi-cooked, because it will cook more with the cheesecake filling on top. As for the cheesecake itself, it should jiggle just the slightest in the middle when finished, and as it cools it will continue to firm up. Let me know how it turns out!
Kapu says
The center was still really giggle after another 10 mins. I just then turned the oven off and left it in there till it was just a little giggly. If turned out great. My son who will never touch anything I’ve made with “fake” stuff. Didn’t even know the difference. Cheesecake is his fave and didn’t even think to ask if it was real or not. Her thought I made it for him. He loved it, till he knew, but he can’t take back that he loved it. This is a repeater.
Carolyn says
I wonder why your filling took so long to set? Regardless, I am glad it was a hit, even with your son!
Naailah says
Hello. I live in a small island and i cant find any sweetener, can I use sugar instead? and in what amount plz? Also plz suggest a substitute for almond flour, can’t find that also here. I can’t wait to try this. Thx
Nancy says
Just made this. Will have to let it cool overnight but can’t wait to dig in tomorrow! Sooo easy to make and a plus I had all the ingredients. Another plus it looks very rich and very filling, which my mouth and tummy will love. Thank you, Carolyn for this and all those other wonderful recipes you post!
Jean B. says
First, I am sitting here, saying several OMGs! I don’t think I can resist making that recipe. It certainly will get me past my recent indecision about what I want to cook.
And yes! Do put out a book with such a title–and with a subtitle of course.
Diane says
Do you think it’s important to the recipe to use granular sweetener (for the bulk, or whatnot), or can I use EZSweetz drops? If granular sweetener is needed, would Splenda do? Any adjustments?
Carolyn says
You could probably do EZ Sweets without an averse effect. I can’t guarantee it, but it’s worth a shot. It’s not for the bulk in this recipe…it doesn’t qwhip any higher or any such thing.
Diane says
I am making this tonight for my office’s monthly birthday celebration tomorrow. If the finished product is half as good as the individual batters, my coworkers are going to love me. I did use Swerve this time, but will likely try EZ Sweetz next time since Swerve is just so expensive. Used the last of my Swerve in this recipe.
Carolyn says
I know it’s expensive. I think it’s good to use most of the time, but do what you gotta do to spread out the cost!
Carol B. says
Made this recipe this weekend – WOW – absolutely delicious!
Colette says
Wow! Made this cheesecake today and it is crazy good, really!! The brownie is moist and rich and the cheesecake soft and creamy. I actually made it in a pie tin in a toaster oven. Great directions, easy to follow and make. Thanks so much, I really needed that !
Dawn says
I just made this cheesecake with one substitution: ground hazelnuts in place of the almond flour (it happened to be what I had on hand). What a fabulous recipe! Mine looks just like yours and tastes divine. I’ll definitely be making this again before too long!
Becky @ Becky's Place says
Wanted to clarify… that it was powdered stevia.
Carolyn says
I’ve never used the powdered. How much do you use?
Becky @ Becky's Place says
I know in the brownie base I used 1/2c xylitol and 1/4c Stevia In The Raw. I used only the 1/2c of xylitol in the cheesecake part as I was then nearly out of the Stevia In The Raw. (I hope you don’t mind. But I linked to your site from my blog about this recipe. If you prefer, I can remove it.)
Becky @ Becky's Place says
I made this last night, though I used xylitol and stevia for sweetener. This. Is. Excellent. Sent a piece out to my mother just a bit ago. Enjoying mine this morning with coffee for breakfast. Fantastic!
litehousepat says
Made your wonderful recipe yesterday. It is scrumptious!!
It reminds me of my high carb days. We used to fly into Seattle Boeing Field and used a
catering service that had a Best of Two Worlds cake. It Had a nutty, coconut, chocolate crust. Vanilla Cheesecake in the middle and Chocolate Mousse on top. I tried to get the recipe (this was over 30 yrs ago) but they wouldn’t give it to me. So I am happy to get this one that is so close . Thanks for all your great recipes!! Pat
Lady Jennie says
Hi, can you let me know the equivalent of Swerve? I live in France and can’t get it (and even googling erythritol doesn’t shed any light). Would xylitol work?
Carolyn says
Xylitol would work and would be the equivalent amounts. What other sweeteners do you have available to you? I can help you figure out those too.
Lady Jennie says
Thanks Carolyn. I can get stevia (just ordered the liquid version, but I can get the white powdered version in the store in small, expensive quantities). And I have a bunch of splenda left over from when my sister brought it for me, but it’s in those little paper sachets and I’d have to open about a hundred to get one cup. And … I think that’s it, apart from the xylitol, which I also have to special order.
It is way harder to eat alternatively here. I’ve been gluten free for years and have to make everything from scratch because the store-bought is gross. But it’s only been recently that I’ve started to look into more low-carb and sugar-free. We entertain a lot and I have a reputation for my GF baked goods, which makes me afraid to change and lose the taste factor. (I’m new to your blog, and can tell already that it doesn’t have to be an eventuality), but needless to say the whole process of change is a bit daunting.
Carolyn says
Okay, so if I were you, I’d go with something like 1/2 the amount of xylitol to the amount of erythritol in my recipe, because xylitol can cause some GI discomfort in high quantities. Then I’d make up the rest of the sweetener with liquid stevia, if you can wait for your order to arrive. So you’d need the equivalent of about 1/3 cup for the base and 1/4 cup in the filling. Most liquid stevias are about 1 tsp to 1 cup sugar (or other sweeteners) so you’re looking at 1/4 to 1/2 tsp for the base and 1/4 for the filling. I detest splenda so I never use it, but you can if you want!
Lady Jennie says
You’re a gem – I don’t have to make this til next Friday so I can wait for the liquid stevia. I had NO IDEA how to use it, so I’m grateful for these precise instructions.
I’m not crazy about the splenda either, but it does turn into a good confectioner sugar – better than xylitol. And everything else is so expensive, I won’t let it go to waste. I only have one sugar-free dessert on my blog right now, but if I get experienced enough maybe I’ll start transforming all the French desserts into low-carb, sugar-free. What a huge step for me (and for all of French-kind). 😉
Thanks for your help and inspiration . 🙂
Dawn says
Lady Jennie, I also live in Europe and have a hard time finding specialized ingredients. I haven’t found a way to order Swerve yet, but I can get erythritol, which I prefer to xylitol. If you haven’t looked into it before, try iHerb.com as a mail-order source for erythritol and other special foods. They have very reasonable shipping to Europe and I’ve had no problems receiving their shipments. I have a discount code that I could give out (part of their customer loyalty program) but I don’t want this message to seem overly commercial or promotional. If people are interested I’ll give it in a reply.
Michelle Cowdry says
Do you have to put nuts in it or can I use something else
Carolyn says
You can skip the nuts.
Lene says
I would think it is possible to get a hold of erythritol in France, because I can even buy it in Norway. It is called maltitol in Norwegian and it seems to have the same name in French http://fr.wikipedia.org/wiki/Maltitol
Carolyn says
I have to correct this. Maltitol and erythritol are not the same and should never be mistaken for the same product. For a diabetic, maltitol is as bad as sugar, it raises my blood sugar as much as anything else. Erythritol does not. They are both sugar alcohols but maltitol and sorbitol do not have the same zero carb impact as erythritol.
Jen says
And maltitol is much more likely to cause stomach upset!
Liz says
If you publish a cookbook called 12 tablespoons of butter, I will be the first in line to buy it! Your cheesecake looks incredible!! Who doesn’t love 2 desserts in one?
Karen says
I saw this this morning (2/21/13) just while I was getting ready to make brownies for my little girl who turns 1 today. I thought healthy grain-free brownies, low-carb for me and I my husband to enjoy too. And wha-la! There you are with a cheesecake and brownie dessert. Did I mention my hubby LOVES cheesecake; oh, and I looove chocolate, and well since she is only 1 she doesn’t know what she loves yet! 🙂 I whipped it up in no time, had everything on hand. Really, truely, a fast recipe. thanks a bunch. Can’t wait to eat it after dinner!
Carolyn says
Hope you love the taste too!
Susan Pelter says
Carolyn, it appears that a theme is emerging, I was just thinking last night that I wished you’d publish a cookbook of your own! Can’t wait to try this yumminess, wish I had a piece right this minute…