Keto Cheesecake Brownie
Indulge in the ultimate low-carb dessert with this Keto Cheesecake Brownie recipe—where rich, fudgy chocolate meets creamy, tangy cheesecake in the most delightful way. Made with almond flour, unsweetened cocoa powder, and erythritol, this guilt-free treat is entirely sugar-free, gluten-free, and keto-friendly, making it perfect for those watching their carbs without sacrificing flavor. Featuring a two-layered masterpiece—complete with a luscious brownie base and a velvety cheesecake topping made from cream cheese and a hint of sour cream—this dessert offers the perfect balance of textures and flavors. Quick to prepare in just 20 minutes, this recipe is as convenient as it is decadent. Perfect for a make-ahead treat, these keto cheesecake brownies require a chill time to fully set, allowing you to achieve that dreamy, creamy consistency in every bite. Satisfy your dessert cravings while staying on track with this keto-friendly indulgence!
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Recipe Information
Ingredients
- 0.75 cup almond flour
- 0.33 cup unsweetened cocoa powder
- 0.75 cup erythritol
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 ounces cream cheese, softened
- 0.5 cup powdered erythritol
- 0.25 cup sour cream
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal later.
In a medium mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. Whisk together to blend evenly.
In a small saucepan over low heat, melt the butter. Remove from heat and stir in 1 teaspoon vanilla extract. Allow to cool slightly.
In a large bowl, beat 2 eggs until light and fluffy. Gradually add in the cooled butter mixture while continuing to beat until smooth.
Slowly add the dry ingredients into the wet ingredients, stirring until just combined. Pour the brownie batter into the prepared baking dish and spread evenly.
In another bowl, beat together the softened cream cheese, powdered erythritol, remaining egg, and sour cream until creamy and smooth.
Pour the cheesecake mixture over the brownie layer and spread evenly.
Bake in the preheated oven for about 30-35 minutes, or until the edges are set and the center is slightly jiggly.
Remove the dish from the oven and let it cool to room temperature in the pan. Then, refrigerate for at least 2 hours until fully set.
Once chilled, lift the cheesecake brownie using the parchment paper overhang and slice into 12 pieces. Serve chilled and enjoy your keto cheesecake brownie!
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.5 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
