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Fudgy Keto Cheesecake Brownies Recipe

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These Fudgy Keto Cheesecake Brownies combine rich, chocolatey almond flour brownie with a creamy, tangy cheesecake swirl for a low-carb, sugar-free treat perfect for keto diets. With a fudgy texture and a delicate balance of flavors, these brownies are ideal for satisfying your sweet tooth without kicking you out of ketosis.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Keto

Ingredients

Brownie Batter

  • 1 cup almond flour (100g)
  • 2/3 cup cocoa powder (60g, unsweetened)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup powdered sweetener (120g)
  • 3 medium eggs, beaten, room temperature
  • 1/2 cup butter or coconut oil (114g, melted)
  • 1/4 cup sugar free chocolate chips (45g) or dark chocolate chunks (85% cocoa solids minimum)
  • 2 tbsp unsweetened almond milk

Cheesecake Batter

  • 1 cup cream cheese or mascarpone (225g, room temperature)
  • 1 egg (room temperature)
  • 1/4 cup powdered sweetener (40g)
  • 3/4 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) if using an electric oven or 320°F (160°C) if using a fan oven. Line a 28 x 19 x 3.5 cm baking tray with parchment paper to prevent sticking.
  2. Prepare Brownie Batter: In a mixing bowl, combine the almond flour, cocoa powder, baking powder, salt, and powdered sweetener thoroughly using a fork or spatula. Add the beaten eggs, melted butter or coconut oil, and unsweetened almond milk. Stir well until fully incorporated. Finally, fold in the sugar-free chocolate chips or dark chocolate chunks gently.
  3. Prepare Cheesecake Batter: In a separate bowl, place the cream cheese or mascarpone, powdered sweetener, egg, and vanilla extract. Use an electric mixer to blend the ingredients together until smooth and creamy with no lumps.
  4. Assemble the Brownies: Drop dollops of the brownie batter into the lined baking pan, leaving space between each. Reserve about four tablespoons of brownie batter for later. Spoon the cheesecake batter into the gaps between the brownie dollops. Gently shake the pan to self-level the cheesecake batter.
  5. Swirl the Batters: Add the reserved brownie batter on top of four cheesecake dollops. Using a toothpick or skewer, swirl the brownie and cheesecake batters together gently to create a marbled effect. Be careful not to over-swirl to maintain distinct swirls and texture.
  6. Bake: Place the pan in the center of the preheated oven. Bake for 20 to 25 minutes, or until the edges are set and the center is still slightly jiggly, just before the cheesecake layer starts to brown.
  7. Cool and Set: Remove the brownies from the oven and let them cool completely in the pan to allow them to firm up. For a firmer texture, refrigerate the brownies once cooled before slicing into 16 servings.

Notes

  • Use room temperature eggs and cream cheese to achieve a smoother batter and better baking results.
  • Do not overbake to ensure fudgy brownies; the center should remain slightly jiggly when you remove them from the oven.
  • Swirling the batters gently maintains the beautiful marble effect and distinct flavor layers.
  • Refrigeration helps the brownies firm up for easier slicing and improved texture.
  • Substitute coconut oil for butter for a dairy-free option.
  • Store brownies in an airtight container in the refrigerator for up to 5 days.

Find it online: https://cheftinaskitchen.com/fudgy-keto-cheesecake-brownies-recipe/