Gluten Free, Low Carb & Keto Cheesecake Brownies

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4 from 116 votes

Gluten Free, Low Carb & Keto Cheesecake Brownies

35 minutes
Calories 870kcal


  • 227 grams cream cheese (softened)
  • 70 grams xylitol sweetener (softened)
  • 1 eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 130 grams grass-fed butter (softened)
  • 210 grams xylitol sweetener (softened)
  • 80 grams cocoa powder
  • 1/2 teaspoon kosher salt
  • 2 eggs (at room temperature***)
  • 70 grams almond flour


  • See recipe video for guidance! Position a rack in the lower third of your oven and preheat to 350°F/180°C.
  • Line with parchment paper the bottom and sides of a 8x8-inch baking pan.
  • Set aside.
  • Make the cheesecake layer first.
  • Add cream cheese and sweetener to a bowl and cream using an electric mixer (faster and easier) or whisk until creamy and smooth.
  • Mix in the egg and vanilla extract until fully combined.
  • Set aside.
  • Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl.
  • Melt over a water bath whisking constantly (or use the microwave).
  • You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated.
  • Remove from heat and allow the mixture to cool slightly.
  • Add one egg at a time, whisking well after each one until completely incorporated.
  • The texture should appear smooth, with all the sweetener dissolving into the mixture.
  • Add the almond flour, whisking vigorously until fully blended (about a minute).
  • Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer.
  • Add the remaining brownie batter in 4 dollops (see pictures in post for reference), and swirl the two batters together using a knife.
  • Bake for 15-25 minutes (we do 23), or until the center is just set and still jiggly.
  • This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around.
  • Allow to cool completely on a rack.
  • Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!).
  • To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
  • Store in the fridge for 3 days and freeze for up to 3 months (they freeze great!).


Calories: 870kcal

Originally posted 2019-02-20 18:14:27.

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