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 Carolyn. I have a couple of questions. Is the butter unsalted? I used stevia for baking and neither the crust or filling was sweet. Should I have used more sweetener?
I almost always use salted butter but I don’t think it would matter for this. And I can see stevia alone not being enough sweetener. Do you have anything else at hand?
Not currently. I looked for the swerve at our local Kroger and they did not have it or erithritol. I may check the health food store today. What can I add with the stevia though. It was not cheap! Hate to wast it::)
Do they have Truvia? That’s erythritol with a little stevia in it.
They do! Should I mix the two or use ALL TRUVIA?
I’d mix the two…Truvia is expensive and stevia is less so. I’d do 1/4 cup Truvia in the cheesecake part and then make it more sweet with stevia (do you have the liquid or the powder? If the liquid, I’d go with 1/4 tsp). For the base, I think you could go as low as 1/4 cup Truvia, and make up the difference with Stevia but you want it to be sweeter so the stevia would have to be more. Maybe 1/2 a tsp?
Carolyn I bought stevia in the raw in the baking form. So I used it “apples to apples” and that didn’t work. Do you know how 1/2 tsp of liquid would compare to “ounce measurements”?
Okay, I’ve had the stevia in the raw before. I’d go half stevia, half truvia for the recipe, but maybe you like things a bit sweeter than me so throw in an extra tablespoon of Truvia for good measure.
Oh my! Wickedly good and totally decadent. ! I made this for Easter dinner with extended family. It was a huge hit! No one had any idea it was sugar and wheat free. Thanks for a great recipe!
Love that brownie bottom!
Hi Carolyn! So excited to try this! Can you tell me where you get your powdered erythritol? I live in Canada, and I’d like to get some to experiment with, but I don’t want to pay through the roof for shipping.
Do you order yours?
I’ve read that you can take granulated erythritol, and place it in a food processor to make powdered erythritol.
I’ve heard that too. it will inevitably be somewhat grittier but it’s worth a shot!
I used granular and it wasn’t gritty although I’ve had that happen in other recipes.
Hi Carolyn,
I love your website and appreciate all the yummy recipes. I have question about the Brownie Cheesecake recipe. I used granulated erythritol (Emerald Forest) in both the brownie and cheesecake part of the recipe. The texture of my brownie was like dry fudge and my cheesecake was quite dense. Also, you could feel the texture of the erythritol between your teeth in the finish product. Overall it is a nice recipe but is this the typical texture for this recipe? Thank you for your help.
No, it’s not typical at all, it should all be VERY creamy and smooth. I have heard some suspect things about Emerald Forest and so I think it’s the erythritol you used. I know it’s among the cheapest but I don’t recommend it at all.
Just made these today- hands down my favorite keto dessert. A bit of effort but totally worth it. Just to note, I did cut the sugar in half for the cheesecake part, and feel like when I make these again I’ll cut the sugar in half for the brownie part as well. I can’t stress enough though how delicious these are- the slices are big enough where you feel like you’re actually eating a dessert. Thanks again for posting this, it will stay in my go-to dessert making file!
I read through all the comments – and got a ton of tips! I have everything on hand – and therefore will be making this TONIGHT! I’ve always hesitated on ordering some Swerve because of the price – I can get NOW Erythritol at my local health food store, but I wondering if the taste and texture is the same? Anyone know? And Carolyn – what brand of Almond Flour do you use? I know it’s different from Almond Meal, but with all my low carb cooking, most people only use Honeyville. Thoughts?
Quick question- would it be possible to sub coconut flour for almond flour? I have used almond flour before, but not coconut. Wondering if the consistency would be any different, and if I would have to use more/less of it. The reason I ask is that I actually have coconut on hand, but not almond! Thanks for the recipe, looks delicious!
I think you probably could, but you will only need about 2 tablespoons of coconut flour, maybe even less. It absorbs a lot of liquid. If you put it in and find your batter too thick to spread, add a tablespoon or two of liquid, then add a little more until it’s thick but still spreadable.
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!
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.
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….
Great tips, Jean. Thanks!
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?
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. 🙂
I can’t wait to make this, it looks sooooo good!!!
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!
Help! My erythritol recrystallized once I put the cheesecake in the fridge. What do I do to prevent that from happening.
What brand were you using? It shouldn’t do this at all but some of the cheaper brands are a little dodgy.
I used swerve and it did become alittle grainy once in the fridge.
I used NOW.
I used NOW. I haven’t found Swerve in my area.
You would be able to order swerve online. http://www.swervesweetner.com.
Thanks! I just ordered the Swerve.
can you use soy flour in place of the almond flour? I can’t seem to find almond flour where I live
Soy flour is a lot drier and more absorbent. I’d only use about a 1/4 cup, if I were you.
If you can’t find almond flour you can just grind up some almonds in a coffee grinder to make almond flour.
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.
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!
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.
I wonder why your filling took so long to set? Regardless, I am glad it was a hit, even with your son!
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
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!