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.
Lucy says
When is the pre-order for Twelve Tablespoons of Butter going to be made available?
Kudos! Can’t wait to try this tonight!
Karyn says
I’ve been whining about having to eat low carb even during my 40th bday. My husband made this for my birthday and I don’t feel deprived at all, lol. He followed your recipe exactly. Thanks for “saving” my birthday 🙂
Carolyn says
So glad you had a good birthday!
Sarah says
I’ve made this twice now and practically ate the entire things (not all at once – very rich!). My best friend and sister both drooled over it too. And now I’m back looking for something else. Thank you so much!
Tyler says
What could I use instead of heavy cream
Jo says
I assume that I could safely sub mascarpone for the cream cheese?
Nice to meet somebody else who eats butter on its own. Have you ever tried proper Breton butter from France? 80% fat + 2% sea salt crystals + 1% regular salt = crunchy, salty, best butter I’ve ever eaten.
Theresa says
I made this yesterday for a party, cut it into small bite sized bars. It was perfect! People loved them!
Tha P says
I was wondering if the granulated erythritol here plays a role in the texture of the cheesecake and the brownie or is it to just make it sweet? I was tyhinking of using stevia, but then the measurements would have to be changed and it would be good only for the sweet taste because it wouldnt work for the texture. What do you think?
Carolyn says
I think it would work with just stevia.
Lori Newton says
I made this today and if I say so it looks as gorgeous as yours does in the pics up above ! :-
Hubby likes it! I think it tasted bleh. I followed the recipe very closely and used the amount of sweetener etc. Texture is beautiful. It just doesn’t taste sweet to me at all. Hubby says it tastes like the real thing ! I’m glad of that and I have something I can make he enjoys.
maddie says
Best keto dessert I’ve made!!!! It froze well too 🙂
Emily says
I’m new to low-carb baking, but I’ve made this cheesecake twice and it’s fantastic. I wanted to share some tips for others like me who may have felt overwhelmed by this recipe at first (like I said — not used to baking without sugar or flour). I subbed 1/4 cup of Truvia for the Swerve in both the crust and the filling, and it turned out great. It was plenty sweet for me, and I have a serious sweet tooth. I also have no idea what a Springform pan is. The first time I made this, I used an 8×8 metal baking pan and just cut the cake into little squares like brownies. The second time I used a regular pie pan. I forgot to use foil both times but did spray pan with cooking spray. Also, I only had almond meal, not almond flour, and the crust held together perfectly. So even if you don’t think you have everything you need, this recipe seems to work well with some substitutions.
Carolyn says
Thanks for all the great tips! For what it’s worth, a springform pan is a cake pan with straight sides that can be removed (they attach around the bottom of the pan and are held in place by a closure that has a spring mechanism). They make for much easier removal and presentations of cakes like cheesecake. I highly recommend them! http://www.amazon.com/gp/product/B0091QS41G/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0091QS41G&linkCode=as2&tag=aldaidrabfo05-20&linkId=3BDHNPNSUSLFORWB
Helen says
Tried this yesterday, it’s fantastic!!! But his do you only have one lol
Question though how many calories in a piece??
Helen says
I meant, how do you only have one
Carolyn says
Yep, that’s the tough part!
Carolyn says
Do you use My Fitness Pal? That’s a good place to run ingredients through to get calories. I now calculate them for recipes but haven’t gone back and done this old one.
Pam says
Just wondering if anyone has used Sweet Blend in this recipe. If so how much for base and filling?
Paige says
Pam, I am wondering the same thing! I just stumbled across this recipe today and it sounds delicious! I wouldn’t want to mess it up though by using too much or too little.
Pam says
Paige, I don’t want to waste anything if I can keep from it. I made pan bread yesterday and we didn’t like it at all so the trash it went.
Jaime says
Thanks for motivating me to finally use my spring form pan that I’ve had sitting around for 2 years. I made this for my fiancé for Valentine’s Day (along with your no bake brownie bites) and it turned out SO GOOD. I cannot believe it’s low carb, it’s so decadent and tasty!
Cat Latuszek says
So I made the cheesecake and it was amazing and didn’t last very long at all. And since I thought the brownies were so good, I just made that part on its own, topped with peanuts and your caramel sauce. I’m trying VERY hard to not eat the whole pan. I have not found a low carb brownie recipe I’ve liked, but this one NAILS it.
Carolyn says
Oh man, topped with peanuts and caramel sauce. You make me want to make that right now!
Cat Latuszek says
You should, they turned out AMAZING. Need a little refrigeration in order to hold their shape, but since I prefer my desserts cold I’m totally OK with it. They’re super rich, so even when you put it in an 8×8 square pan and cut into 16 pieces, despite the seemingly small size one is enough. 🙂
Carolyn says
You need to take a photo next time and send it to me! 🙂 Then I can share your creation with my Facebook fans.
Jeanne says
Ohhh yummmyyy… Am on keto and this double cake is fabulous… I follow the recipe on my first try but didnt have a round pan. So I use a long rectangle one..It turned out good enough.
For the base, i used pecan nuts as I couldnt get macadamia and cacao nibbles. It gave a delicious crunchy base.
I think my brownie base turned better than the cheesecake..so last night I made just a brownie chocolate with the same ingredients…and man, that was delicious too..
Thanks for the recipe..(am lucky to live in Ireland and have full hands on kerrygold, and other butter.. You should also try French butter..they are delicious too: president butter, beurre d’Isigny if you can get in the US). Guernsey butter is also very good.
Judy in Mi says
Carolyn,
I don’t get the “wrap bottom of pan in tinfoil.” I’m assuming you mean the outside of the pan…not the part that was buttered. I’m not usually this dense but I’m just not seeing in my mind’s eye what you want us to do. I’m making this Saturday morning for my dessert. 🙂 Lucky me!!
Bonnie says
Haven’t made this yet but is on my to do list. Explain buttering the pan and wrapping bottom in foil. Do you wrap the outside of the pan in foil or is this inside before you pour batter in.
Carolyn says
Wrap the outside only. Butter the inside to avoid sticking. But wrapping the outside is important because most springform pans don’t have a lip and the oils can leach out a bit and get all over the bottom of your oven. And burn, and smoke and set off your smoke alarms! 😉
Bonnie says
Made it today. Just had a sliver yum yum. Can’t wait till later when I’ll have a real slice.
Pami says
Made it- omitted the nuts and added a scant tablespoon of instant coffee granules for a mocha brownie base. I swapped out the Swerve in the base for an erythritol/stevia blend, and in the cheese filling for some liquid Splenda and liquid vanilla creme stevia. I just don’t think it could BE any more delicious! I will probably be making this to take to Bible study in the near future. Thanks for sharing!
Carolyn says
So glad you liked it!
Tessa says
Wow, this cheesecake is just great! Because of my low carb diet I didn’t eat cake or pie for 3.5 years, untill today when I found this recipe and made it. Omg it’s delicious! Tastes just like regular cheesecake (only better!)
Thank you! Wil definately make this more often!
Carolyn says
So glad you like it!
Debra Rouis says
I love your recipe. My daughter made this and it was delicious. My spin is that I like a hint of lemon in my cheesecake. My “sugar” recipe has lemon juice in it. I am adding two packets of “True Lemon” to the recipe to see how it fares. Thanks for this great recipe.