Gooey Keto Cheesecake Brownies — Low-Carb Gluten-Free Recipe

These marbled keto cheesecake brownies are the ideal solution for a chocolate craving. They melt in your mouth, deliver intense chocolate flavor, and the creamy cheesecake swirl balances the richness. Both the brownie and cheesecake batters are simple to make, and the entire recipe comes together quickly without fuss.

With no grains or refined sugar, these brownies are:

• Keto
• Low carb
• Gluten-Free
• Refined Sugar-Free

Low Carb cheesecake brownies – a perfect sweet treat For Your Keto Diet

These brownies are dense and rich with a satisfyingly fudgy texture that clings to the roof of your mouth. They hit the sweet spot between gooey and cakey—moist and substantial without being dry.

Is Cheesecake Keto?

Yes — these cheesecake brownies contain under three net carbs per serving. The portion is generous and delivers a sweet, gooey treat that won’t spike blood sugar when made with the recommended low-carb sweeteners.

A bit about the brownie batter & cocoa powder

The brownie batter is straightforward and reliable. An optional pinch of espresso powder brightens the chocolate flavor—coffee often improves the depth of chocolate in baked goods. Choose your cocoa powder carefully: a high-quality, extra-robust natural cocoa will boost flavor noticeably. If you bake chocolate often, investing in a better cocoa powder pays off.

What sweeteners work best in this recipe?

This recipe calls for a full cup of sweetener to balance the cocoa. Erythritol-based sweeteners can sometimes become grainy, especially when chilled, so picking the right sweetener matters.

Which sweeteners work best?

A monk fruit and allulose blend performs very well because the allulose reduces graininess and keeps texture smooth. Pure granular erythritol tends to feel grainy, particularly when refrigerated. Allulose alone worked perfectly in testing and remained smooth even when chilled.

Which sweeteners work well in this recipe?

If you must use erythritol, a powdered form will produce better results than granular. If using 100% granular erythritol or xylitol, avoid refrigerating the brownies to prevent a gritty texture. Note: xylitol is toxic to dogs and cats, so keep it away from pets.

Which sweeteners to avoid

Stevia is not recommended here—its flavor does not pair well with chocolate or coffee in this recipe.

Low Carb brownie baking tips

Follow these tips for a glossy, pourable brownie batter and successful results:

1. Melt the butter in the bowl you’ll use for mixing. The warmed bowl helps keep ingredients soft and the batter smooth.
2. Use room-temperature ingredients. Cold eggs or chilled components will thicken and seize the batter.
3. If eggs are cold, warm them quickly by placing them in a small bowl covered with the hottest tap water for a few minutes.
4. Sift dry ingredients to remove lumps and prevent overworking the batter.
5. Line the pan with parchment to create a sling for easy removal.
6. To marble, drop spoonfuls of brownie batter into the pan, dollop cheesecake batter in the gaps, then swirl gently with a skewer or knife. Don’t overmix.

Serving suggestions and storage

If you used erythritol or xylitol, avoid refrigerating the brownies since refrigeration accentuates graininess and can make them firmer. Brownies made with allulose can be refrigerated without issue.

Stored covered at room temperature, brownies made with a powdered erythritol/monk fruit blend kept well for about three days with only a slight sugar-like graininess that wasn’t unpleasant.

For an indulgent serving, add a small scoop of low-carb vanilla ice cream and a drizzle of sugar-free caramel. With about 2.4 net carbs per serving, these brownies are a keto-friendly way to indulge—feel free to enjoy a second piece if your macros allow.

Are you looking for more low carb square recipes? We have you covered

Explore more low-carb bars and squares that work well for keto and gluten-free diets:

• Low Carb Blueberry Cheesecake Squares
• Keto-friendly Raspberry Slice Bars
• Creamy Keto Cheesecake Bites Covered in Milk Chocolate
• Sugar-Free Millionaire Bars
• Low Carb Maple Pecan Blondies
• Gluten Free Sugar-Donuts

Gooey Keto Cheesecake Brownies (Low Carb & Gluten Free)

Yield:
16

Prep Time:
10 minutes

Cook Time:
22 minutes

Additional Time:
30 minutes

Total Time:
1 hour 2 minutes

These keto cheesecake brownies are super chocolatey, rich, and creamy, and make a perfect low carb treat without any added refined sugar or gluten.

Ingredients

Brownie Batter

• 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 (optional)
• 1 tsp vanilla
• 1/2 tsp salt

Cheesecake Batter

• 8 ounces cream cheese
• 1 egg
• 1/4 cup powdered erythritol
• 1 tsp vanilla

Instructions

Brownie Batter

1. Preheat oven to 350°F. Grease and line a 9×9 square pan (an 8×8 works for thicker brownies).
2. Melt the butter in the mixing bowl in the microwave.
3. Sift cocoa powder, salt, espresso powder (if using), and the powdered sweetener. Stir into the melted butter until combined.
4. Add room-temperature eggs one at a time, mixing after each addition.
5. Stir in vanilla and almond flour until combined. Do not overmix. Set the batter aside.

Cheesecake Batter

1. Beat cream cheese until smooth and spreadable, scraping the bowl as needed.
2. Add the egg, powdered sweetener, and vanilla; blend until smooth, about one minute.

Assembly & Baking

1. Drop spoonfuls of brownie batter into the prepared pan—do not spread.
2. Dollop cheesecake batter into the gaps left by the brownie batter.
3. Gently shake the pan to level and use a skewer or knife tip to create swirls—avoid over-swishing.
4. Bake 20–22 minutes, until edges are set but the center remains slightly soft and jiggly. Watch closely, as ovens and sweeteners vary in bake time.

Notes

• Monitor brownies closely while baking—different ovens and sweeteners change bake times.
• Measure cocoa lightly; do not pack the cup. Spoon and level for accurate amounts.
• Melt butter in the mixing bowl to keep ingredients warm and the batter glossy and pourable.
• Warm cold eggs in hot tap water for a few minutes if you forgot to bring them to room temperature.
• Sift dry ingredients to prevent lumps, especially with moist, clump-prone ingredients like almond flour and cocoa.

Recommended Products

• Powdered Monk Fruit Sweetener with Erythritol (Confectioners)
• Bob’s Red Mill Almond Flour
• Cacao Barry Cocoa Powder
• 
  USA Pan Bakeware Square Cake Pan, 9 inch

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 206
Total Fat: 19g
Saturated Fat: 9g
Cholesterol: 84mg
Sodium: 204mg
Carbohydrates: 4.7g
Net Carbohydrates: 2.4g
Fiber: 2.3g
Sugar: 1g
Protein: 5g

Nutritional information is approximate. Erythritol and other sugar alcohols are often excluded from net carb counts as they typically have minimal effect on blood sugar. Net carbs are total carbs minus fiber.

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