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These Keto cheesecake swirled brownies are a perfect choice for when you can’t decide between a cheesecake or brownie but it needs to be low in carbs and keto-friendly.


Prep Time: 10 Minutes | Cook Time: 25 Minutes | Total Time: 35 Minutes | Yield: 12


Keto Brownie Batter

  • 4 ounces of baking chocolate, unsweetened
  • 3/4 cup of unsalted butter (12 tablespoons)
  • 1 1/4 cups of granulated sugar substitute
  • 3 eggs , room temperature
  • 1 cup of finely milled almond flour (I measure then sift my almond flour)
  • 1 teaspoon of baking powder
  • ¼ teaspoon of sea salt
  • 1 teaspoon of vanilla extract

Keto Cheesecake Swirl

  • 8 ounces of cream cheese (room temperature)
  • ¼ cup of granulated sugar substitute
  • 1 egg
  • 1 teaspoon of vanilla extract


Keto Brownie Layer

  • Pre-heat oven to 350 degrees line both the bottom and sides of an 8×8 square pan with parchement paper. This will make it easier to lift out of the pan once baked.
  • Melt the baking chocolate and butter either in a double boiler. Or in a microwave in increments of 30 seconds until fully melted. Stir well and allow to cool for 5 minutes.
  • In a medium-sized bowl add the granulated sugar substitute, and pour the butter chocolate/mixture and whisk until fully combined.
  • Stir in the vanilla extract.
  • Mix in the eggs one at a time and combine well.
  • Next add the vanilla extract and combine the batter.
  • You want make sure that the batter is smooth and that the sweetener has fully disolved into the mixture.
  • Add the sifted almond flour, baking powder and salt and whisk until fully blended but being careful not to overmix to ensure they are fudgy and not cakey.
  • Spread 2/3 of the batter into the 8×8 baking pan and proceed to make the cheesecake layer.

Keto Cheesecake Layer

  • To make the cheesecake layer, simply mix the cream cheese, sugar substitute, egg and vanilla extract until fully combined using an electric mixer.
  • Pour the cheesecake swirl to the top of the brownie batter followed by spoonfuls of the remaining brownie mix.
  • Next with a knife swirl the two batters together.
  • Bake in a pre-heated oven for about for 15-25 minutes, or until the center is just set but still is able to jiggle. Check for this constancy at the 15 minute mark and add more time if needed.
  • Allow to fully cool on baking rack. Using the sides of the parchment paper lift your brownies and cut into even squares.
  • For even clean edges when slicing, place your brownies in a refrigerator until cool prior to cutting.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.


Yield: 12 | Serving Size: 1

Amount Per Serving: Calories: 312 | Total Fat: 32.7g | Saturated Fat: 19.5g | Cholesterol: 126mg |  Sodium: 255mg | Carbohydrates: 4.8g | Net Carbohydrates: 3.2g | Fiber: 1.6g  | Sugar: 0.3g | Protein: 5.1g

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