Irresistibly Fudgy Keto Layered Brownies: Your Ultimate Guilt-Free Dessert Delight!

For those days when you crave both cheesecake and brownies, this keto cheesecake brownie recipe is the perfect solution. These rich, chocolatey keto cheesecake brownies are squares of pure happiness! This super easy recipe is ready in only 40 minutes and delivers complementing textures and big flavor. It’s a super easy recipe that's ready in only 40 minutes. With just 2.8g net carbs per square, these brownies will satisfy your sweet tooth without derailing your keto diet.

Why You'll Love These Keto Cheesecake Brownies

The best of both worlds: Combines the fudgy goodness of keto brownies with the creamy tang of cheesecake.
Easy to make: With simple step-by-step instructions, this recipe is perfect for both beginner and experienced keto bakers.
Keto-friendly: Low in carbs and sugar-free, making it an ideal treat for those following a ketogenic diet.
Gluten-free: Uses almond flour, making it suitable for those with gluten sensitivities or intolerances.
Make ahead: Perfect to make ahead because this gives them time to firm up.
Customizable: Easily adaptable with different nuts, nut butters, or toppings to suit your preferences.

Ingredients You'll Need

Brownie Batter

Almond flour: The base of the brownies, providing a tender and slightly nutty flavor. I'm using ground almonds. This is the same as regular almond flour.
Dutch Cocoa Powder: This deep, rich cocoa powder is what makes the brownies so chocolatey and fudgy.
Powdered sweetener: Used for sweetness without the carbs. I used an erythritol monk fruit sweetener blend. You can also use allulose, blends such as Swerve or xylitol.
Butter: Melted butter adds richness and moisture to the brownies.
Sugar-free chocolate chips: Optional. Lily's or ChocZero are popular brands. Or use chopped dark chocolate, minimum 90% cocoa solids.
Eggs: Help bind the ingredients and create a fudgy texture.

Cheesecake Layer

Cream cheese: The base of the cheesecake layer, providing a tangy and creamy flavor.
Powdered sweetener: Used to sweeten the cheesecake without adding carbs.
Egg: Helps to bind the cheesecake layer.
Vanilla extract: Enhances the flavor of the cheesecake.

Step-by-Step Instructions

This section contains step-by-step instructions and photos that show how to make this recipe.

1. Prepare the Brownie Batter

Preheat the oven: Preheat the oven to 350 F / 180 C electric (320F / 160C fan). Line a 28 x 19 x 3.5cm baking tray with parchment paper.
Combine dry ingredients: Add all the dry ingredients to a mixing bowl and mix well with a fork or spatula.
Add wet ingredients: Add the wet ingredients and stir together using a fork or spatula. Last, stir in the chocolate chips. Add the wet ingredients and stir until you have a smooth batter.

2. Make the Cheesecake Layer

Blend ingredients: Place the cream cheese, sweetener, egg and vanilla into a mixing bowl and blend with an electric mixer until combined. Place the cream cheese, sweetener, egg and vanilla into a mixing bowl and blend with an electric mixer until combined.

3. Assemble the Brownies

Add brownie batter: Add dollops of brownie batter to your prepared baking tin. Save about 4 tablespoons. Don't spread. Add dollops of brownie mixture to a baking tin lined with parchment paper.
Spoon cheesecake batter: Spoon the cheesecake batter into the gaps and gently shake the pan to self level.
Add remaining brownie batter: Add the 4 tablespoons of reserved batter to the top of the 4 cheesecake dollops.
Swirl the batters: Using a toothpick, swirl the batters together. Don't be tempted to over swirl. Use a toothpick to swirl the batters together.

4. Bake the Brownies

Bake: Bake in the centre of the oven for about 20 - 25 minutes until the edges are cooked but the centre is still jiggly and just before the cheesecake batter browns. Bake in the oven for about until the edges are cooked but the centre is still a little jiggly. Make sure the cheesecake batter does not brown.
Cool: The brownies firm up as they cool, so don't be tempted to over-bake. Remove from the oven and allow to fully cool to firm up before slicing. The brownies firm up as they cool, so don't be tempted to over-bake. Remove from the oven and allow to fully cool to firm up before slicing. Makes 16 slices. Slightly under-bake. Low carb brownies firm up as they cool so don't be tempted to over-bake them. It's absolutely fine if a knife inserted comes out still sticky with brownie batter.

Tips for Perfect Keto Cheesecake Brownies

Room temperature ingredients: I recommend to have all the ingredients at room temperature. This will keep the batters soft and easier to work with. It also prevent the cheesecake mixture from splitting.
Don't over-swirl: Over-swirling can muddy the appearance of the brownies.
Slightly under-bake: Low carb brownies firm up as they cool so don't be tempted to over-bake them. It's absolutely fine if a knife inserted comes out still sticky with brownie batter.
Use high-quality chocolate: The chocolate: I can’t stress this enough but good quality chocolate is what makes or breaks brownies. For this recipe, we will be using BOTH cocoa powder and chocolate chunks to get the perfect texture. I suggest getting the best kind of chocolate you can get your hands on. For the chocolate chunks, I prefer to use 100% dark BAKING chocolate but anywhere from 85-99% dark baking chocolate should work. I also like to add chopped up chocolate chunks or sugar-free chocolate chips into the batter to make the brownies extra fudgy.

Variations and Substitutions

Nuts: Option to add a handful of chopped pecans or walnuts to the brownie batter.
Nut-free: How do I make these nut-free? Swap sunflower seed flour for the almond flour. Or use the recipe for my coconut flour brownies instead.
Brownie cheesecake: Can I make a keto brownie cheesecake with this recipe? Yes. To make a brownie cheesecake, spread the brownie batter into the bottom of the pan and up the sides to make a base. Add the cheesecake filling on top.
Without cream cheese swirl: Can I make them without the cream cheese swirl? Yes. Simply double the brownie batter amounts.

Serving Suggestions

I normally serve the brownies without toppings.
My favorite way to enjoy these keto brookies is warm with a side of vanilla ice cream. Check out this recipe for how I make my low-carb ice cream.

Storage Instructions

Refrigerator: Sugar free brownies need to be stored in the fridge, best in an airtight container. Store the brownies in a covered container on the counter for up to 4 days, or in the fridge for a week for up to 10 days.
Freezer: Should you have any leftovers, freeze them for about 3 months. It’s easy to freeze brownies for later consumption and keto meal planning. You can remove them from the pan and wrap them up tightly to avoid freezer burn. You can also wrap each one individually for better portion control.
Defrosting: Overnight in the fridge.

The Science Behind the Recipe

Almond Flour: Almond flour works great for keto desserts and is my favorite option and I highly recommend sticking with it. If you’d prefer to use coconut flour, I suggest substituting 1/4 the amount of almond flour with coconut flour.
Sweetener: Keto sweeteners can be tricky and sometimes complicated. To keep things simple and delicious, I like to use Powdered Erythritol Sweetener. It melts well into the batter and adds the perfect amount of sweetness and moisture to the brownies.
Cooling: The brownies are very soft when hot and firm up as they cool. Don't slice them until fully cooled.

Keto Peanut Butter Brownies Variation

For a delightful twist, try making Keto Peanut Butter Brownies. These fudge low carb brownies are topped with a rich sugar free peanut butter fudge and a sweet chocolate glaze. They could also be called Buckeye Brownies. Or peanut butter fudge brownies. Or “the most delicious thing I have ever eaten” brownies.

Each brownie has only 4.2g of net carbs, so they are perfect for your low carb diet.

Ingredients for Peanut Butter Layer and Chocolate Ganache

Creamy Natural Peanut Butter: The star of the show! Choose a natural, unsweetened peanut butter with no added sugar. If you prefer a different nut butter, almond butter or cashew butter are great substitutes.
Unsalted Butter: This adds creaminess and helps the filling set.
Sugar-Free Powdered Sweetener: Powdered sweetener ensures the peanut butter layer is smooth and creamy without any grittiness.
Dark chocolate: I used Lily’s dark chocolate chips for my chocolate topping. ChocZero should work as well.
Heavy whipping cream: The topping of these brownies is a rich chocolate ganache made with heavy cream.

Instructions for Peanut Butter Layer and Chocolate Ganache

Melt the peanut butter: In a medium microwave safe bowl, combine the peanut butter and butter. Melt on high until they can be stirred together. Alternatively, you can do this in a pan on the stovetop over low heat.
Add the sweetener: Stir in the vanilla and the salt, then stir in the powdered sweetener, whisking vigorously to combine. Spread over the cooled brownies and refrigerate until set, about 1 hour.
Prepare the ganache: In a small saucepan over medium low heat, bring the cream to just a simmer. Remove from heat and add the chocolate chips. Let sit 5 minutes to melt, then whisk until smooth.
Pour over the filling: Pour the chocolate topping over the peanut butter and use an offset spatula to spread to the edges.
Let set: Return to the fridge for another 30 minutes or so to set the chocolate. Lift the brownies out by the edges of the parchment and cut into squares.

Tips for Perfect Keto Peanut Butter Brownies

Use the creamiest peanut butter you can find.
Both the peanut butter fudge and the chocolate topping are quite sweet so feel free to cut back on the sweetener in the brownies if you wish.
The peanut butter topping will require a powdered sweetener to avoid grittiness.

Read also: Easy Low-Carb Cheese Crackers

Read also: Magnesium Supplements for Keto

tags: #keto #layered #brownies #recipe