Keto Cheesecake Brownies by Noreen

Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!

Nutrition information will vary depending on what brands of ingredients you use.  However, here is a general break down of the nutrition info (for 16 servings): Calories 158 Carbs: 5 grams Dietary Fiber: 3 Net Carbs: 2 grams Fat: 15 grams Protein: 3 grams

Keto Cheesecake Brownies

Keto Cheesecake Brownies by Noreen’s Keto Kitchen

Servings: 16


Cheesecake Layer
1 cup cream cheese softened
1/4 cup low carb sweetener (I use Swerve/Erythritol or Monkfruit)

1 egg at room temperature
1 teaspoon vanilla extract

Brownie Layer
1/2 cup Superfine Almond Flour
3 Eggs at room temperature
12 Tablespoons of butter, softened
1/4 cup dark cocoa powder
2 oz of unsweetened baking chocolate coarsely chopped
3/4 cup low carb sweetener (Swerve/Erythritol or Monkfruit)
1/2 teaspoon of baking powder


Preheat oven to 350 degrees F (175 degrees C).

Line an 8×8-inch baking pan with parchment paper, making sure to cover the bottom and sides.

Cheesecake Layer 
Make the cheesecake layer first. Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth. Mix in the egg and vanilla until fully combined. Set aside for later.
Brownie Batter 
In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate.
Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave.
Meanwhile, in a separate bowl, combine the dry ingredients: superfine almond flour, sweetener, cocoa powder and baking powder.
In a big bowl crack the 3 eggs and beat them with the mixer for about 30 seconds.
Add the melted butter and chocolate mixture to the eggs and continue mixing for about 30 seconds.
Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
Pour 2/3 of the mixture into the parchment lined prepared pan, followed by all of the cheesecake layer.
Add the remaining brownie batter in dollops onto the cheesecake layer and swirl the two batters together using a knife.
Bake for 15-25 minutes or until the center is just set and still a bit wiggly jiggly.
The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark.  A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter.  If it’s not done, bake another 5 minutes and test again with the knife.
***I would almost always rather they be a tad under cooked than over cooked.  Overcooked will produce a drier, more cake like brownie, than the dense and fudgey ones I am after.***
Allow to cool completely on a rack.  Refrigerate for a few hours or overnight to set the cheesecake.
Lift the brownies out of the pan using the edges of the parchment paper and cut into desired size.
Store in the fridge.  Let sit out a few minutes before devouring, as it lets the cheesecake layer soften slightly.  If you completely lack self-control, they freeze amazingly well!

Hope you enjoy them as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):

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23 thoughts on “Keto Cheesecake Brownies by Noreen

    • noreensketokitchen

      Thanks for the feedback! This poor person can’t currently upgrade to the business plan, which has the print button feature. Unfortunately, I am not able to do so at the moment. Best way to print would be to copy and paste the recipe into a word document and to print from there.

      Liked by 1 person

    • noreensketokitchen

      Hi Linda! I haven’t personally made these brownies with Coconut oil so I cannot say for sure how they will come out. I don’t see why it wouldn’t work but I just don’t have the personal experience of making this particular recipe with it.


  1. Jess Curry

    Hi, just tried these for the first time…flavor was great, texture was gritty. This was my first time baking a keto dessert…is this texture the norm for baked goods??!!

    Thanks so much…learning as I go in this crazy keto world!

    Liked by 1 person

    • noreensketokitchen

      Hi Jess! Glad you liked the flavor! I find it’s best to use superfine almond flour in this recipe to decrease the grittiness. Your sweetener may also be adding to that texture. Try powdered low carb sweetener to see if that helps!

      If you don’t have powdered you can easily grind granular sweetener in a blender or nutribullet. It’s also possible that I have gotten used to a certain Keto texture and it’s my new normal. Either way, hope the above tips help!!


  2. Michelle

    I have made these a couple of times. The first time I followed the recipe exactly and it ended up too sweet. (I used monkfruit) The second time I only put in 1/2 a cup of the monkfruit and it turned out perfect.

    Liked by 1 person

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