Rich fudgy chocolate brownies swirled with creamy low-carb cheesecake filling — all without added sugar or regular flour.
Servings
12 brownies
Ingredients
Brownie Layer
- 1/2 cup unsalted butter
- 85 g unsweetened dark chocolate (90% or sugar-free chocolate)
- 3/4 cup granulated erythritol or monk fruit sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
Cheesecake Layer
- 225 g cream cheese, softened
- 1/4 cup powdered erythritol
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 tbsp heavy cream (optional, for smoother texture)
Equipment
- 20 cm (8-inch) square baking pan
- Parchment paper
- Mixing bowls
- Hand whisk or electric mixer
Instructions
Step 1: Prepare the oven
Preheat oven to:
- 175°C (350°F)
Line the baking pan with parchment paper, leaving overhang for easy removal.
Step 2: Make the brownie batter
In a microwave-safe bowl or saucepan:
Melt together:
- Butter
- Dark chocolate
Stir until smooth.
Allow to cool slightly for 2–3 minutes.
Step 3: Add wet ingredients
Whisk into the chocolate mixture:
- Granulated sweetener
- Eggs
- Vanilla
Mix until glossy and smooth.
Step 4: Add dry ingredients
Fold in:
- Almond flour
- Cocoa powder
- Salt
- Baking powder
Mix until fully combined.
The batter will be thick.
Reserve about 1/4 cup batter for swirling later.
Pour remaining batter into prepared pan and spread evenly.
Step 5: Make the cheesecake filling
In another bowl, beat together:
- Cream cheese
- Powdered sweetener
- Egg yolk
- Vanilla
- Heavy cream (if using)
Mix until smooth and creamy.
Step 6: Assemble
Spread cheesecake mixture gently over brownie layer.
Drop spoonfuls of reserved brownie batter on top.
Use a knife or skewer to swirl the layers together.
Do not overmix — visible swirls look best.
Step 7: Bake
Bake for:
- 28–35 minutes
The center should be slightly set with a soft jiggle.
A toothpick inserted into brownie portions should come out with moist crumbs.
Step 8: Cool completely
Cool in pan for 30 minutes.
Then refrigerate for at least:
- 2 hours
This improves texture and makes slicing easier.
Serving Suggestions
Top with:
- Sugar-free chocolate drizzle
- Fresh raspberries
- Whipped cream
- Chopped pecans or walnuts
Serve chilled or slightly room temperature.
Storage
- Refrigerator: up to 5 days
- Freezer: up to 2 months
Store in airtight container.
Nutrition (Approximate per brownie)
Values vary by ingredients used.
- Net carbs: 3–5 g
- Protein: 5–6 g
- Fat: 18–22 g
- Calories: 220–280
Tips for Best Results
- Use room-temperature cream cheese for smooth filling
- Do not overbake; keto brownies firm up as they cool
- For extra fudgy brownies, reduce baking time slightly
- Use fine almond flour, not almond meal, for better texture
