Keto Brownie Swirl Cheesecake
If you haven’t had the chance to try my recipe for low carb chocolate chip brownies yet, then I feel a little bad for you. Not just because you’re missing out on some chocolatey deliciousness, but also because you now have a pretty difficult choice to make: make the brownies and enjoy them as is, or use the batter to make this decadent low carb brownie cheesecake.
This recipe is one of those that kind of came to me on a whim. I was about to make a batch of low carb brownies as usual when I noticed the cheesecake recipes on the inside of the Philadelphia cream cheese packaging. It gave me an idea, and an hour or two later, that idea had materialized in the form of rich, creamy brownie cheesecake.
The inspiration struck me just in time too! The holidays are just a couple months away, and I’m used to doing a lot of baking during this time of year. Having this recipe on hand means that I’ll have something to eat while everyone else is busy digging into sweet potato pie, German chocolate cake, and Christmas cookies. As an extra bonus, I’ll have something to show off at holiday events to people who think you can’t have treats on keto.
Cheesecake is one of the easier desserts to “ketofy,” so if you already have a favorite low carb cheesecake recipe, feel free to use that for the filling instead. The recipe as written below, with nuts and chocolate chips included, comes out to about 312 kcal, 27g fat, 7.9g total carbs, 3g fiber, 4.9g net carbs, and 9.5g protein when cut into 8 slices. The macros and carb count will vary significantly depending on which chocolate chips you use.
Low Carb Brownie Swirl Cheesecake
Need a low carb dessert for your next dinner party, or just something to prove to someone that keto doesn’t have to be restrictive and boring? This keto brownie cheesecake should do the trick.
- Prep Time: 30m
- Cook Time: 45m
- Total Time: 3h 15m
- Yield: 8-10 slices
Ingredients
Brownie Batter
- 3 tablespoons butter
- 1 ounce cream cheese, softened
- 2 tablespoons heavy cream (or half and half)
- 1 square baking chocolate (14g), coarsely chopped
- 3 tablespoons unsweetened cocoa powder
- 3 eggs
- 1/2 cup sugar equivalent granulated sweetener
- 1 teaspoon vanilla
- 1 teaspoon vanilla or caramel flavored sugar free syrup (optional)
- 1 1/2 teaspoons baking powder
- 1/4 cup coconut flour
- 1/4 cup chopped nuts (optional)
Cheesecake
- 7 ounces cream cheese, softened
- 3 tablespoons butter, melted
- 3 tablespoons plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1/2 cup sugar equivalent granulated sweetener
- 1 tablespoon coconut flour
- 1 tablespoon vanilla protein powder (or additional 1/2 T. coconut flour)
- 2 teaspoons vanilla or caramel flavored sugar free syrup
- 2 eggs
- 1/3 cup low carb chocolate chips, tossed in 1 t. of coconut flour to coat (optional)
Instructions
Brownie Base
- Preheat oven to 350F. Prepare a circular pan by lining the bottom with parchment paper and coating lightly with oil or nonstick spray.
- Melt butter in a small saucepan over low heat. Add baking chocolate, cocoa powder, cream cheese, and heavy cream. Stir until chocolate is melted and ingredients are well combined, then remove from heat and set aside.
- Combine eggs, sweetener, vanilla, and sugar free syrup in a bowl. Add coconut flour and baking powder, and stir until there are no lumps.
- Add chocolate mixture to the bowl and stir until well combined. Stir in nuts, if desired.
- Pour about 2/3 of the brownie batter into the prepared pan and set aside.
Cheesecake
- In a large bowl, cream together cream cheese, butter, greek yogurt, vanilla, and sweetener until well combined. Add sugar free syrup, coconut flour, and protein powder. Mix until no lumps remain.
- Add eggs one at a time, beating mixture until just combined. Stir in chocolate chips.
- Layer the cheesecake mixture on top of the brownie batter in the pan. Spoon remaining 1/3 of brownie batter on top, and use a spoon or butter knife to swirl the layers together.
- Bake in preheated oven for 35-45 minutes, or until edges begin to brown and center is almost set. Allow cheesecake to cool. Chill in the refrigerator for at least 2 hours before serving.
If you follow my Instagram, then you already know I’m particularly fond of topping this cheesecake with natural peanut butter and chocolate Walden Farms syrup, but it goes great with fresh berries, whipped cream, toasted coconut, and of course is delicious as is with no additions.
I finally got around to making this (after really enjoying your cookie recipe) – big hit with both me & the husband! More recipes please!
I made this cheesecake this weekend and all I can say is its the best cake/cheesecake I’ve ever made . It is just so delicious ! My husband and I can’t stop eating it! I am off right low to the supermarket to buy more cream and cream cheese to make it again. Thank you so much. Just so you know this recipe made two perfect 6-inch cakes. I thought they were going to be thin but they rose beautifully. I didn’t use chocolage chips or nugs as I didn’t have any. Love from France
Count me in!
Looks yummy, cannot wait to give it a try….. Love from Nigeria
Can’t wait to try