These marbled keto cheesecake brownies are the perfect fix for a chocolate craving. They melt in your mouth, are bursting with chocolate flavor, and the cheesecake swirl adds a creamy goodness. They are GOOD. Both the brownie batter and the cheesecake are effortless recipes. The whole thing comes together quickly and easily without a whole lot of fuss.
No grains or refined sugar in these brownies, they are:
- Low carb
- Refined Sugar-Free
Low Carb cheesecake brownies – a perfect sweet treat
These brownies are dense, rich, and stick to the top of your mouth like peanut butter. They satisfy.
This low carb brownie recipe is midway between a gooey brownie and a cakey brownie, not entirely one side or the other; they reside somewhere in between.
A bit about the brownie batter & cocoa Powder
This brownie batter recipe is no fuss, nothing fancy unless you count the optional espresso powder. Although the espresso powder is optional, it does add an extra flavor punch, and I always feel that a small bit of coffee enhances anything chocolate.
The cocoa powder you use in this recipe will make a difference.
I have nothing against Hersey’s cocoa powder, if that’s what you have, and that is what you like, use it. I find some grocery store cocoa powders, especially the no-name brand stuff, bitter and not in a good way. That’s a personal taste thing, and after years of testing and tasting, I can’t deal with chalky, bitter cocoa powder.
Ok, I am a cocoa powder snob, I admit it.
I like an extra brute cocoa powder for baking. The price difference is negligible compared to a small tin of grocery store cocoa powder, but the taste difference is off the map. If you like chocolate, and you use a lot of cocoa powder in your baking, I highly recommend you pick up a bag of Cacao Barry Extra Brute. It has no added sugars or anything at all; it’s just 100% cocoa powder.
What sweeteners work best in this recipe?
This brownie recipe requires a full cup of sweetener to offset the cocoa powder. If you bake a lot with erythritol, you know that at high concentrations, the sweetener tends to grain up, especially under cold conditions. That is the case with this recipe.
What sweeteners worked best?
I like to use So Nourished Powdered Monk Fruit Erythroil blend – The blend of the two sweeteners reduces the graininess. Using powdered over granular, I find helps as well. When stored at room temperature these brownies had the tiniest bit of graininess when made with the erythritol monk fruit blend. Stored in the fridge and the brownies got a bit hard, and the graininess became more pronounced.
Allulose worked perfectly in this recipe and had zero grain even when refrigerated.
What sweeteners work ok in this recipe?
100% granular erythritol seemed to be very grainy to me, so if you can use a powdered version instead of a granular version, you will have better results. If you don’t have powdered, you can make your own powdered erythritol with a blast from a high-speed blender or food processor. It does help. If you use 100% granular erythritol sweeteners, don’t refrigerate the brownies.
Xylitol has the same graininess issue as erythritol, but it does work in this recipe.
** Remember that Xylitol is poisonous to dogs and cats, and if you have wee furry little ones about, be cautious**
What sweeteners to avoid.
I wouldn’t recommend stevia in this recipe at all. There are a few things I do not like blended with stevia, coffee is one, and chocolate is the other, so this recipe is a no go for stevia.
keto Cheesecake brownie baking tips
There are a few things to know before going into this recipe. For the batter to turn out glossy and pourable, you have to work with warm ingredients. If you toss cold eggs into a chilled bowl with your melted butter, you’re going to have a thick unpourable batter.
- Melt the butter in the microwave in the bowl you are going to use for your brownie batter.
- Work with room temperature ingredients. The eggs, especially, need to be room temperature.
- If you forgot to pull your eggs out of the fridge in advance, you can add them to a small bowl and cover with your hottest tap water. It only takes a few minutes for the water to warm the eggs up enough for this recipe.
- Sift all your dry ingredients to avoid lumps in your batter; this will also help prevent overbeating.
- Add a piece of parchment to the bottom of your pan; it creates a sling and makes pulling the brownies out of the pan much more manageable. I like to cut my brownies on a cutting board, not inside my good pan!
- To marble the cheesecake and brownie batters drop the brownie batter into the bottom of the pan leaving room and space for the cheesecake. Fill in the gaps with the cheesecake batter and give the pan a soft wiggle to level it out. Use a skewer, or knife to swirl the brownie batter into the cheesecake batter.
Serving suggestions and storage
Don’t store these brownies in the refrigerator if you used any erythritol or xylitol sweetener. The brownies will grain up and turn hard.
If you used allulose, you could store them in the fridge without any issues at all.
I found with the powdered erythritol monk fruit sweetener the brownies had a tiny bit of graininess the next day left out on the counter. It wasn’t unpleasant; it felt like sugar. These brownies were great left covered at room temperature for three days.
If you want an over the top serving suggestion, add a small scoop of low carb vanilla ice cream and top with a dollop of sugar-free caramel.
- 3/4 cup unsalted melted butter
- 1 cup cocoa powder
- 1 cup powdered erythritol monk fruit blend (or any of the other suggested sweeteners)
- 3 eggs (room temperature)
- 1.5 cups almond flour
- 1 tsp espresso powder
- 1 tsp vanilla
- 1/2 tsp salt
- 8 ounces cream cheese
- 1 egg
- 1/4 cup powdered erythritol
- 1 tsp vanilla
- Preheat oven to 350F, and grease and line a 9X9 square cake pan. You can use an 8x8 pan, the brownies will just be a bit thicker.
- Melt butter in the microwave in a large bowl.
- Sift cocoa powder, salt, espresso powder and erythritol sweetener and add to the butter and stir until combined.
- Add room temperature eggs one at a time, blending each time to incorporate each egg into the batter.
- Add the vanilla and almond flour and stir until combined. Do not over blend the batter.
- Set batter aside.
- Whip cream cheese in the bowl of a stand mixer, or in a large bowl with hand mixer until soft and spreadable. Scrape down the sides.
- Add vanilla, sweetener, and egg, and blend for 1 minute.
Cheesecake Brownie Assembly
- In the prepared pan, add scoops of brownie batter. Do not spread.
- Add the cheesecake batter to fill the empty areas where the brownie batter did not fill.
- Give the pan a gentle shake to level out to the batters and use a small skewer or knife tip to swirl the batters together. Do not over swirl.
- Bake in a preheated oven for 20-22 minutes, or until the edges are baked but the center is still a bit soft and jiggly. Do not over bake. Each oven is different, and different sweeteners bake up a bit differently, so keep your eye on your brownies and check them just before the 20-minute mark.
Keep an eye out on your brownies while they bake. Every oven is a bit different and different sweeteners brown and bake up quicker than others. You don't want to over bake your brownies.
When measuring your cocoa powder, don't press it into the measuring cup. Cocoa powder packs down quite a bit. You will not want a packed cup of cocoa powder for this recipe. Loosely fill a measuring cup and scrape off the excess to get the right amount of cocoa powder.
Melt the butter in the bowl you are going to use to mix your batter. This warms up the bowl enough to keep the ingredients warm and melted.
Use room temperature ingredients. If you use cold ingredients, especially the eggs, you will have a clumpy lumpy mess. Warm ingredients will create a glossy pourable batter.
If you forgot to pull your eggs out of the fridge prior, add them to a small bowl of hot tap water. By the time you are ready to add them to your recipe, they will be the right temperature.
Sifting the sweeteners, cocoa powder and almond flour will help prevent lumps. These are moist ingredients and lumps form fairly easily.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 84mgSodium: 204mgCarbohydrates: 4.7gNet Carbohydrates: 2.4gFiber: 2.3gSugar: 1gProtein: 5g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.