These low carb chocolate cheesecake brownies taste as good as they look! Sugar free, keto, LCHF, and gluten free recipe.
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This recipe is one of fabulous treats found in my book: Low Carb Chocolate Recipes!
The book is available in paperback, Ebook and Kindle formats, and features over 60 low carb, sugar free and gluten free recipes! Desserts, sweet treats, drinks, baked goods, frozen treats - and more! Get your copy of Low Carb Chocolate Recipes today!
These Chocolate Cheesecake Brownies are definitely one of my favorite recipes from the book, although it's probably the most complicated one in the book! But I am just addicted to the way these look. And taste. 🙂
How to Make Low Carb Chocolate Cheesecake Brownies
Cream together the butter and low carb sweetener in a stand mixer. I used Lakanto! Add almond flour, eggs, cocoa powder and baking powder.
Mix until smooth. Pour into an 8x8" square tin lined with parchment paper.
Either clean out the stand mixer bowl, or use a hand mixer for the cheesecake layer. Actually I know people who have TWO bowls for their stand mixer - I think I'll be adding another one to my wish list! Whisk together some cream cheese, granular sweetener, another egg and some vanilla extract.
Spoon the mixture on top of the chocolate brownie layer. Use a skewer, knife or toothpick to gently swirl the layers together.
Bake in a preheated oven for around 25 minutes or until the cheesecake topping is firm. Transfer the brownies to a cooling rack and let cool, then cut into 16 squares.
Enjoy this delicious low carb sweet snack!
📖 Recipe
Low Carb Chocolate Cheesecake Brownies
Ingredients
Step-by-Step Instructions
- Preheat the oven to 350F. Line a 8x8" square tin lined with parchment paper or silicone mat.
- Cream together the butter and a low carb sweetener in a stand mixer. Add almond flour, eggs, unsweetened cocoa powder and baking powder, and beat until smooth. Pour into the prepared tin.
- In a clean stand mixer bowl, whisk together the softened cream cheese, more sweetener, another egg and some vanilla extract until smooth.
- Spoon the mixture on top of the chocolate brownie layer. Use a skewer or toothpick to gently swirl the layers together.
- Bake for around 20-25 minutes or until the cheesecake topping is firm. Transfer the brownies to a cooling rack and let cool, then cut into 16 squares.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Gini says
One of my favourites too! You may like to know that they also freeze beautifully.
Abigail says
How do you freeze them?
sandi says
what can I use instead of xylitol?
Georgina says
Lakanto or granular Swerve are a good alternative!
Terri-Lee Wyborn says
These were wonderful thank you !
Georgina says
Yay! I'm so happy that you liked them!
Debbie says
I made these and they seem to be very soft and I baked them longer than the recipe called for. The only thing different I did was blend the cheesecake batter with a hand mixer. What did I do wrong or what can I do better the next time I make them.?
Georgina says
I'm so sorry that they didn't work out for you. I don't think that the hand mixer would make much difference. Were both layers soft?