Irresistible Keto Cheesecake Brownies: The Ultimate Fudgy Low-Carb Dessert You Can’t Miss!

These gluten-free and keto cheesecake brownies are a delightful combination of two classic desserts. They pair an incredibly fudgy, low-carb brownie with the tangy, creamy swirls of a sugar-free cheesecake. This recipe is perfect for satisfying your sweet tooth while staying true to your ketogenic lifestyle.

Why This Recipe Works

This recipe has gained immense popularity for good reason. It combines the best of both worlds: rich, chocolatey brownies and creamy vanilla cheesecake, all while remaining low in carbs. The result is a mouthwatering dessert that even those who don't follow a keto diet will adore. It's an excellent choice for parties, gatherings, or a simple at-home treat.

Ingredients and Substitutions

Here's a breakdown of the key ingredients and potential substitutions for these keto cheesecake brownies:

Almond Flour: Finely ground almond flour is essential for achieving a fudgy brownie consistency. If you need a nut-free option, sunflower seed flour can be used in the same quantity.
Cocoa Powder: Dutch process cocoa powder is recommended for its deeper, richer chocolate flavor. Quality brands like Rodelle or Ghirardelli are preferred, as they bake better. Raw cacao powder is not recommended, as it doesn't dissolve well.
Sweetener: Swerve or another erythritol-based sweetener is recommended. Using a different sweetener may alter the texture and consistency. Powdered form is preferable for better dissolving.
Heavy Cream: A little heavy cream thins out the cheesecake layer, making it even creamier. Sour cream can also be used.
Eggs: It's important to use eggs at room temperature for best results.

Step-by-Step Instructions

Here's how to make these delectable keto cheesecake brownies:

1. Prepare the Brownie Base

Preheat the oven to 325ºF (160°C) and butter a 9-inch springform pan. If your pan is prone to leaking, place it on a cookie sheet. Alternatively, preheat oven to 350F and grease and line a 9x9 square cake pan (you can use an 8x8 pan for thicker brownies).
Melt the butter in the microwave in a large bowl.
Sift cocoa powder, salt, espresso powder, and erythritol sweetener and add to the butter and stir until combined.
In a large bowl, whisk together the melted 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.

2. Bake the Brownie Base

Spread the brownie batter evenly over the bottom of the prepared pan. Bake for 15 to 20 minutes, until the edges are set but the center is still soft. Let cool for 15 to 20 minutes. Don't over cook the brownie base. 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.

Read also: Easy Low-Carb Cheese Crackers

3. Prepare the Cheesecake Filling

Reduce the oven temperature to 300ºF (150°C).
Whip cream cheese in the bowl of a stand mixer or a large bowl with a hand mixer until soft and spreadable. Scrape down the sides.
In a large bowl, beat the cream cheese for two minutes, until very smooth.
Beat in the sweetener until well combined.
Add vanilla, sweetener, and egg, and blend for 1 minute.
Then add the eggs, cream, and vanilla and beat until just combined.

4. Assemble and Bake the Cheesecake Brownies

Pour 2/3 of the brownie mixture into the prepared pan, followed by the cheesecake layer. Add the remaining brownie batter in dollops.
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.
Using a knife, swirl the two batters together. Don't over swirl.
Bake for 15-25 minutes (we do 23), or until the center is just set and still jiggly. Check from minute 15 the first time around, as oven temperatures vary.

5. Cool and Chill

Remove from oven and let cool.
Allow to cool completely on a rack.
Run a knife around the edges to loosen and then remove the sides of pan.
Lift brownies using the edges of the parchment paper and cut into the desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
Let the cheesecake come to room temperature, then run a knife around edges to loosen and remove the sides of pan.
Cover the cheesecake with plastic wrap and refrigerate until completely set, at least 3 hours. Don’t rush the chill time: Properly chilled cheesecake is worth the wait!

Tips for Success

Don't Over-Bake: Timing is crucial when making brownies. Over-baking will result in a dry and crumbly texture. It's better to slightly undercook them and chill them in the fridge before cutting.
Room Temperature Ingredients: Use eggs at room temperature for a smoother batter.
Powdered Sweetener: If using erythritol, opt for a powdered form for better dissolving. If you only have granular, blend it until powdered.
Be Mindful of Sweetener Brands: Some erythritol brands (especially Swerve) may result in a thicker batter. Microwaving instead of using a water bath and using powdered sweetener can help.
Sift Dry Ingredients: Sifting the sweeteners, cocoa powder and almond flour will help prevent lumps.
Don't Over-Swirl: Be careful not to over-swirl the brownie and cheesecake batters, as this can muddy the appearance.
Check for Doneness: 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.
Storage: Store in the fridge for 3 days or freeze for up to 3 months. They freeze great!

Variations and Add-Ins

Chocolate Chips: Add sugar-free chocolate chips (such as Lily's or ChocZero) to the brownie batter for extra chocolatey goodness.
Nuts: Include a handful of chopped pecans or walnuts to the brownie batter for added texture and flavor.
Espresso Powder: Enhance the chocolate flavor by adding instant espresso powder to the brownie batter.
Dairy-Free: To make these dairy-free, swap the butter in the brownie batter with coconut oil and use a vegan cream cheese substitute for the cheesecake topping.

Nutritional Information

This keto brownie cheesecake recipe has approximately 3.3g net carbs per serving. Remember that nutritional information is provided as a courtesy and is approximate only. It's best to calculate nutritional information independently for accuracy.

Read also: Magnesium Supplements for Keto

tags: #keto #cheesecake #brownies