Keto Cheesecake Brownies: 3g Net Carbs Dessert (Print Version)
Enjoy rich, fudgy keto cheesecake brownies with only 3g net carbs per serving. A delicious low-carb dessert that satisfies cravings without the guilt.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Fudgy Keto Brownie Base
01 -
1/2 cup unsalted butter, melted
02 -
1/2 cup unsweetened cocoa powder
03 -
1/2 cup granulated erythritol blend (or preferred keto sweetener)
04 -
2 large eggs
05 -
1/2 cup almond flour, superfine
06 -
1 teaspoon vanilla extract
07 -
1/4 teaspoon salt
08 -
1/4 cup sugar-free chocolate chips
→ The Tangy Keto Cheesecake Swirl
09 -
8 ounces full-fat cream cheese, softened
10 -
1/4 cup granulated erythritol blend (or preferred keto sweetener)
11 -
1 large egg
12 -
1/4 cup full-fat sour cream
13 -
1/2 teaspoon vanilla extract
→ Finishing Touch
14 -
Pinch of flaky sea salt, for garnish (optional)
# Instructions:
01 -
Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. This ensures your Heavenly Keto Cheesecake Brownies (Just 3g Net Carbs) won't stick and makes serving a breeze.
02 -
In a medium bowl, combine 1/2 cup melted unsalted butter, 1/2 cup unsweetened cocoa powder, and 1/2 cup granulated erythritol blend. Whisk in 2 large eggs and 1 teaspoon vanilla extract until the mixture is smooth and well combined.
03 -
Fold in 1/2 cup superfine almond flour and 1/4 teaspoon salt until just combined; do not overmix. Stir in 1/4 cup sugar-free chocolate chips. Spread two-thirds of this fudgy brownie base evenly into the prepared pan.
04 -
In a separate bowl, beat 8 ounces softened full-fat cream cheese with 1/4 cup granulated erythritol blend until smooth and creamy. Mix in 1 large egg, 1/4 cup full-fat sour cream, and 1/2 teaspoon vanilla extract until well combined.
05 -
Pour the cheesecake mixture evenly over the brownie base in the pan. Dollop the remaining one-third of the brownie batter over the cheesecake layer. Use a knife or skewer to gently swirl the two batters together for beautiful Heavenly Keto Cheesecake Brownies (Just 3g Net Carbs).
06 -
Bake for 30-35 minutes, or until the edges are set and the center has only a slight jiggle. Do not overbake, as they will continue to set as they cool. A toothpick inserted into the brownie portion should come out with moist crumbs.
07 -
Let the brownies cool completely in the pan on a wire rack. For the best texture and clean slices of your Heavenly Keto Cheesecake Brownies (Just 3g Net Carbs), chill them in the refrigerator for at least 2 hours before cutting.
08 -
Once chilled, lift the brownies from the pan using the parchment paper overhang. Cut into 12 squares. Optionally, sprinkle with a pinch of flaky sea salt before serving for an extra touch of flavor.
# Notes:
01 -
Don't overmix the brownie batter once the almond flour is added; this helps keep them fudgy and prevents a tough texture.
02 -
Store leftover Heavenly Keto Cheesecake Brownies in an airtight container in the refrigerator for up to 5-7 days. They also freeze beautifully for up to 2 months.
03 -
For a different flavor profile, try adding a pinch of espresso powder to the brownie batter to enhance the chocolate.
04 -
These brownies are delicious on their own, but a dollop of sugar-free whipped cream or a side of keto vanilla ice cream would elevate them further.
# Tools You'll Need:
01 -
8x8 inch baking pan
02 -
Parchment paper
03 -
Large mixing bowl
04 -
Medium mixing bowl
05 -
Electric mixer
06 -
Whisk
07 -
Spatula
08 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 217 kcal
Total Fat: 20 g
Total Carbohydrate: 3 g
Protein: 5 g