These gluten free and keto cheesecake brownies are the best of both worlds! An incredibly fudgy low carb brownie is paired with tangyΒ swirls of creamy cheesecake. The best part? Just 1.5g net carb!

Gluten Free & Keto Cheesecake Brownies
Suuuper Fudgy!
You’ve already met our suuuper fudgy keto brownies right?! They’re intensely chocolatey, fudgy, lightly chewy and good… like really good. Fact is, it’s the most popular recipe in the entire site, so that’s gotta tell you something!
Though, in all honesty, I would’ve never guessed it when I first hit publish. And don’t get me wrong, I love the recipe. I mean, it’s been my go-to brownie recipe for years now (and one of my favorite keto chocolate treats by far). But it’s sky-rocketing popularity still managed to wow me! So thank you guys for enjoying, sharing, and recommending it!
Now, amongst many of your requests, perhaps the most popular has been to adapt it into a sugar-free cheesecake brownie version. So wish granted peeps!
Got more requests? Send them along, I always love to hear (and hopefully grant!) them.
The Chocolate
Cocoa or cacao? Both work great, just know thatΒ quality really mattersΒ here. My favorite will forever be the Dutch-processed alkaline cocoaΒ Valrhona,Β known to be one of (if not the) best cocoas in the world.
But feel free to use aΒ raw cacao powderΒ (arguably more nutritional perks here), though keep in mind that your brownies will be lighter in color and more reddish in hue.Β Both are well and good, as long as theyβre unsweetened.
The Keto Flours
This recipe usesΒ almond flourΒ only (!!). Yup, thatβs it!Β
In terms of brands, for the almond eitherΒ AnthonyβsΒ orΒ WellBeesΒ work great. Both are super fine grinds.

The Sweetener
Youβve got a couple options here.Β XylitolΒ (non corn to avoid tummy troubles!) andΒ alluloseΒ (using 30% more) have become my top choice (no aftertaste, best and chewier texture), followed byΒ LakantoΒ (barely any aftertaste, but thicker texture).
If using erythritolΒ in any form, because it needs a little extra help to dissolve than xylitol (and theyΒ vary so much from brand to brandΒ because of different fillers and so on!), youβll want to be sure toΒ use a powdered form. If you only have granular on hand, donβt sweat it, and simply blend it in your (very dry!) bullet or blender until powdered. Easy-peasy!
And one more thing to keep in mind, is that a few of you who have used erythritol (Swerve in particular) report back periodically thatΒ your batter ends up thick. This seems to be improved by microwaving rather than using a water bath, and using powdered rather than regular. Though there seems to be no hard rule here.
Doesnβt seem to affect the taste in the end, so just spread the batter rather than pour it in. But if youβre findingΒ your brownies feel too thick, simply add in an extra egg or a couple tablespoons of almond milk (just donβt over-whisk or they could become more cakey).
Fun fact:Β it might also be my taste buds here, but Iβve noticed that stevia-based sweeteners (such as Pyure) donβt work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you donβt use stevia-based sweeteners here.
Oh, and if just paleo or gluten free (orΒ not restricted by sugars), simply sub 1-to-1 withΒ coconut or regular sugar.
And if using xylitol, make sure toΒ be careful if you have a pupΒ (or kitty!) around the house, as itβs highly toxic to the little guys!Β π

A Couple (Very Simple!) Rules
Iβll start with the most important one: do not over-bake the brownies! Timing might just be the most important rule when making any type of brownie, so you donβt end up with a dry and crumbly mess. Keep an eye out for them, and take them out once the center is set and a toothpick inserted comes out moist (but not drenching).
I even prefer to slightly undercook them and chill them in the fridge before cutting. Thatβs the secret for extra fudgy brownies.
Iβve also noticed that when using powdered erythritol rather than xylitol (my favorite), you also need to decrease the baking time by about 5 minutes as they cook faster.
Youβll also want toΒ use eggs at room temp. Reason being that if your cocoa/butter mixture is not hot enough (and your eggs are very cold), theyβll solidify the butter and your batter will be too thick (doesnβt affect the end results, just annoying to spoon rather than pour!).
Looking for more stellar keto brownie variations?! Don’t miss out on our peanut butter brownies (they’re ace!).

Gluten Free & Keto Cheesecake Brownies
These gluten free and keto cheesecake brownies are the best of both worlds! An incredibly fudgy low carb brownie is paired with tangy swirls of creamy cheesecake. The best part? Just 1.5g net carbs!
Oh, and if baking with cups rather than grams is your thing, just click on US Cupsfor an instant conversion.
Ingredients
For cheesecake layer
- 227 g cream cheese softened
- 50-70 g allulose xylitol or erythritol (I do 1/4 cup)*
- 1 egg at room temperature
- 1 teaspoon vanilla extract
For keto brownie layer
- 1 batch (suuuper fudgy!) keto brownies
Serving suggestions
Instructions
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See recipe video for guidance on the brownies!Β
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Position a rack in the lower third of your oven and preheat to 350Β°F/180Β°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside.
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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.
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Whip up a batch of ourΒ (suuuper fudgy!) keto brownies. Please note that your batter with xylitol and allulose will be thinner than with erythritrol (where you can add an extra egg or a couple tablespoons of almond milk to loosen up a bit for cleaner swirls!- see brownie post for more deets).
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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.
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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.
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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.
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Store in the fridge for 3 days and freeze for up to 3 months (they freeze great!).
Recipe Video
Recipe Notes
*The lower quantities are for more keto-adapted palates, while the larger ones will get you more 'traditional' sweetness. Please see section on sweeteners for deets and possible substitutions. Just keep in mind that stevia doesn't work (at all!) for these!Β
**If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!).Β
***MustΒ use eggs at room temp. Reason being that if you add cold eggs, you'll solidify the batter and won't be able to mix the flours properly.Β
Please note that we always subtract sugar alcohols from total carbs to calculate net carbs (as is customary).Β
These are INCREDIBLE! One of my go to sweet treats.
Just made this AND have had 2 squares already as IT IS BLOODY DELICIOUS!!!
Just like a real brownie! no aftertaste, no almond mealy texture just a delicious fudgy, chocolatey, cakey, sweet brownie! THANK YOU FOR THE TIPS AND THE RECIPE!!! xxx