Suuuper Fudgy & Creamy Cheesecake Brownies 🍫🎥 gluten free & keto

125 comments

  1. Lissita says:

    I can never seem to get this to come out looking so smooth and creamy after melting the butter and adding the eggs. I’m using Swerve (will use Monkfruit next). Any suggestions? Then everything just sticks on my whisk…. 🙁

  2. Jen says:

    Omg! I had such a craving for brownies and these came out so good! That cream cheese part I could eat all day! Keto baking can be such a challenge so thanks for this!

  3. anonymous says:

    I used swerve and they turned out well, though my batter was a little thick. I will add an extra egg next time as per another commenter. Brownies are something I have missed occasionally since starting keto and this definitely filled that void.

  4. Shae says:

    Hi! I’m getting ready to make this recipe and this is the issue I run into with almost every treat type recipe. I’m on keto with only a 1120 calorie budget and need to hit 82g of protein. I’d love to make these but if I eat one, I’d almost never hit my protein goal. Do you have any idea if I could add protein powder to this recipe to give them some more protein so they fit in my macros every once in a while?

  5. Bernice says:

    Made the brownies yesterday. Fed them to my family members and co-workers and they are no keto fans accept my kids they love keto paleo foods. Everybody loved the brownies!
    I only halved the Sweetners because it’s way to sweet for us the amount you use haha!
    This brownies are the bomb!

  6. Jasi says:

    Made with Erythritol in a 9×9 pan (all I had). I 1.5’d the recipe and added one extra egg to the brownie portion. I also melted the erythritol for a long while in the butter. They came out absolutely perfect in texture and taste. I did make them a little too sweet this time but that can be fixed with unsweetened whipped cream and smaller portions. Next time I’ll try with Xylitol and in an 8×8 pan. Great recipe.

      • Mona says:

        Thanks. I don’t really want to make them cupcakes but I ran out of parchment paper :(. Do you think they will stick if I don’t use the parchment and just grease it really well?

        • Paola says:

          I think they might stick? They even stuck to my parchment paper 🙈). But they will still taste the same?

  7. Car en says:

    I see in the directions it calls for cream in the cream cheese part but in the ingredients there is nothing there. So how much cream does it call for? Thank you.

  8. Maria says:

    OH. MY GOD!!!! I just made these and they are SO good! I used xylitol and made them as muffins! Baking time was about 12 to 13 minutes with my oven. Holy crap are they good! Served them to a non-keto person and tjey couldn’t tell it was not standard baking! You deserve all the praise for tjis ridiculously easy recipe!!! THANK YOU SO MUCH!!!

  9. Maria says:

    Those look amazing. Do you think they’d turn out decent as muffins as well? If so, how would the oven time change?

  10. Becky says:

    Ok, you are a GENIUS And xylitol is a game changer! I actually made your one bowl peanut butter blondies to bake in the same dish (like Buzzfeed Tasty) two desserts for one because they have the same cooking time.
    Fudgy, gooey and very rich. The pb one almost tasted like a golden syrup cake oml so good. Underbaking is the key here. But mine managed to bake for 30 mins before it was set!
    Made it all in a mixer using a blade attachment. So epic, so easy. The BEST recipe I’ve tried for brownies and potentially customisable? I’ll be making that cheesecake separately it was so tasty.

    Also, is it okay to discount xylitol carbs? Some people count them in full or halves, I assume because the gi is above 0.

    • Paola says:

      Awesome Becky! I discount all the sugar alcohols form xylitol, but tbh I’m also careful not to overdo it! But you can also count half (I think this helps at the beginning to keep peeps accountable!) xo!

  11. Kiara says:

    These would not get to firm for me at all, even after doubling the baking time :/ I did use swerve so I had the thick batter, but it turned very oily after adding in eggs. Still tasty though! I guess I’ll have to freeze it

    • Madeline Schattschneider says:

      Mine too! I am currently baking longer to get it to set more. Then I guess I will freeze. The oil separation is weird.

  12. Sunny says:

    Made these for a girls weekend I took recently with my sisters and cousins. I am the only one that is Keto and they ate more of them then me because they are just that good!! My brownie batter was pretty stiff but it turned out just fine once cooked. I used Lakanto Monk Fruit Sweetener and it was so yummy!

  13. Julie says:

    I had a really hard time with getting them to cook thoroughly? Taste was good I used Lakanto monk fruit. But it took double time!

  14. Kelly LeVoir says:

    Clearly, everyone knows this already, but these are insanely delicious. I’m serving these to family at our next get-together, for sure. I slightly undercooked move and resisted temptation somehow so they could cool completely in the fridge. The next day, they were amazing! Thank you for this delicious creation!!

    • Paola says:

      Yeah I definitely LOVE them slightly undercooked (you can eat them straight from the freezer that way 😂!). xo Kelly!

  15. Jennifer says:

    Maybe a silly question, but in addition to the gluten my husband is allergic to egg whites as well. Any idea if this recipe would work using only the yolks?? Thanks so much!

  16. Geraldine Mercado says:

    Ive made this about 7 times now but ive been using fine organic matcha powder instead of cocoa! Soo good

  17. Sarah says:

    This recipe was great! Although, the author was not kidding when she said to use xylitol instead of stevia as your sugar substitute. While the cheesecake part was very good, the brownie was FUNKY. I will be investing in some xylitol. Lol. I also ended up only cooking the brownies at 325° for 23 min and in a water bath. They came out very moist. Will be making these again with the proper ingredients. Thank you💗

  18. Peggy Blevins says:

    I made these with powdered erythritol. Delicious! Next time I may add some pecans. Thanks for the great recipe.

  19. Anna says:

    Paula, I wish I could post pictures to your comments!! 😀 I made a triple batch of these for my sister’s wedding reception and they were a huge hit. And I didn’t tell people they were low carb! My dad even said, “I’ve died and gone to heaven,” when he had the first of many. Thank you so much for the quality recipes you keep putting out. You’re by far my favorite keto cook!!

  20. Jen says:

    THESE ARE AMAZING.

    I have made them 3x in as many weeks, and my husband and teenage son expect me to keep them on hand at all times now. LOL

    Thanks for another incredible recipe!!!

  21. Janna says:

    I have been searching and searching for a Banting (similar to Paleo) brownie recipe that was fudgie and delicious. This is it!

  22. Emilia says:

    It’s ridiculous how good this is. I was scared that my chocolate batter was too grainy before I added the egg, but it ends up baking fine. I used the Cocoa Barry Extra Brute cocoa powder as recommended by Stella Parks from Serious Eats (my non-keto baking queen) and I would definitely suggest it. This recipe is super rich so you won’t want to eat more than one piece. Love that it’s in metric!

  23. Erin says:

    By far the best keto dessert I’ve made so far. I used half xylitol and half erythritol (lowest amounts suggested) and still found it sweet enough. I find most recipes too sweet now!

  24. Tina B says:

    Just made these with a cross between 365 French Vanilla Liquid Stevia Drops and Splenda Liquid Sweetner (mixed in the chocolate & straight stevia in the cheesecake) and IMPO it turned out quite nicely… Though I DO like unsweetend and bitter sweet chocolate straight up… So that COULD have an impact on that…

    Also I didn’t pay full attention so I ended up with cheesecake bottom and brownie top… Aka upside down cheesecake brownies lol but it works!

  25. Jacky Tamayo says:

    Paola, I love love love your receipes!! Most of them are staples in my household. I thank you for that. This is my new favorite. 🙂

  26. Katie Herring says:

    Amazing!!!! Just the sweet fix I needed after going Keto for a few months. I figured my net carbs to be at 6g however? Still worth every single one!

  27. Stacy Kirkpatrick says:

    First of all, thank you for all the FABULOUS keto recipes! I tried the cheesecake brownies & had a blunder first round because I didn’t powder my lakanto sweetener- ugh! Then I went ahead and purchased some Xylitol- per your recommendation… That worked like a charm, plus I did Remember to powder the Xylitol, YAY! The only blunder is that my cheesecake consistency was milky, not thick. Any suggestions?! I appreciate you and all that you do for the sanity of “Us” needing keto treats.

    I also Purchased your summer cookbook, but I can’t download the files. Is there another way to email them?

  28. Tiffani Beckman says:

    holy cow, that was awesome! I made them last night, my only deviation was a little cinnamon in the chocolate, and I used the monkfruit/erythritol blend as the sweetener. DELICIOUS!! thank you!

  29. Marissa says:

    Hi! I’m very confused by the nutrition label you provided. I input all the ingredients to my keto app, and it told me the carbs in 1/16 brownies is 14 net carbs! Can you offer any insight as to why my numbers might be so different?

    • Aly says:

      I did that too when I made the regular brownies and I realized that a lot of it was fiber. Make sure you’re subtracting fiber from the carbs, as well as the sugar substitute- those carbs don’t count! 🙂 I’m pumped to make the cheesecake ones now!!!

    • Michelle Power-Williams says:

      I am having the same problem on my fitness pal. I think it’s the cocoa that is adding the carbs for me. So confused.🙁

      • Paola says:

        Cocoa values can vary A LOT! Just check the ones on your actual label and make sure it’s unsweetened xo!

  30. Lisa says:

    The only sweenter we had was stevia when I made this today for the Fourth of July BBQ. I just measured out the amount of sweetner you suggested then put the stevia in our magic bullet and powdered it. Turned out awesome!! Thanks for making it so I get cheese cake too today while the rest of my family enjoys Costco cheese cake.

    • Carmen says:

      I’m wondering which brand of Stevia you used since the author mentioned this recipe doesn’t work well with stevia. Thank you 🙂

  31. Estefanie Ortiz says:

    One of my favorites! Would this fill a springform pan or would I have to double the recipe?

    • Paola says:

      Awesome to hear Estefanie (also one of mine!!). Depends on the size of your pan- if it’s 8 inches it’s fine. If it’s 9 you will want to at least do 1.5x the recipe. You can also double it and you’ll get thicker pieces. xo!

        • Paola says:

          In all honesty I’m not sure how much longer, as the brownies overall vary so much from oven to oven :-S. I would just check in 5 minute increments after the original baking time until they’re set but still jiggly

  32. Sara says:

    These are amazing! I added a serving of PB Fit to the cream cheese instead of the vanilla and did half swerve white sugar and half splenda brown sugar in the brownie mix because I ran out of swerve. Perfection!

  33. Becca says:

    Hands down, this is the most delicious keto dessert recipe I’ve found – I’ve now made them 3 times and I will probably keep making them even when I stop doing keto. I added half a teaspoon peppermint extract to the cream cheese mixture, which gives it an extra little pep if chocolate/mint is your thing.

    I will say that my chocolate mixture has never come out in a form that could be described as “pourable” – it always comes out much thicker and I have to scoop it into the pan and press it in with my hands. Not a big deal because it still bakes fine (and tastes amazing), but it does prevent having the beautiful swirls on top – it’s more of a crumble. Again, NBD – I mostly just wanted your readers to know that they don’t have to scrap the whole thing if it doesn’t come out like the video/pics. Thanks for this incredible recipe!

    • Paola says:

      Hi Becca! Thanks so much for reporting back, so awesome to hear! Regarding your batter, can I just confirm that you used erythritol (brand would be a plus!). It seems that the stiff batter is something that happens to some of you when using erythritol based sweeteners (usually Swerve). I’m still trying to point out the details, but a few of you have reported back on adding an extra egg and a bit of almond milk to losen up the batter. Like you said, it doesn’t seem to affect taste though!

      Working on adding extra details to this one, and the comments from you guys have been invaluable as differences in sweeteners vary SO much 😉 xo!

      • Becca says:

        Yes! I was using Swerve confectioners, about 2/3 of the lower amount (by weight) you call for in the ingredient list. The reduction was out of necessity the first time (I just ran out) but I found it to be sweet enough so haven’t changed it.

  34. Leah says:

    This recipe was a bit of a challenge for me. Had trouble getting the swerve sweetener to “melt” into the batter. Tried both micro and water bath, it remained grainy, almost like the chocolate seized up or something. It did not become smooth even after adding the eggs. After adding the almond flour it became so thick I had a tough time spreading enough to fill the entire bottom of pan. The cream cheese mixture seem to come out fine though, so I just added that ontop and swirled with the bottom the best I could. They baked up fine and were tasty. Wonder if a different sweetener would have made it an easier experience.

    • Paola says:

      This happens sporadically to lesser and greater extent with erythritol Leah, try xylitol next time 😉 xo!

      • Dawn says:

        I had the same issue with the brownies. I had to toss the batter. Couldn’t whisk it at all and tried Sweve. Swerve says it xylitol right on the bag and that’s all our store had except stevia which you said didn’t work. Super disappointed after trying twice and trashing it. I know it’s the sweetener so what other name brand sweetener do I try?

        • Paola says:

          Hi Dawn! I’m sorry I don’t understand too well what you’re trying to say? Swerve is not xylitol, its erythritol. Erythritol will make your batter thicker so add an extra egg if you prefer (outcome will be a bit cakier). Even if your batter is thick it still bakes well xo!

  35. Nikki says:

    Well then I will definitely comment back with my results after I test it out. Really hoping they turn out 😉

    • Paola says:

      Please do! All your comments are so helpful always to learn the quirks with the different ingredients and ultimately add enough notes that they work for all!

      • Nikki says:

        These are definitely going on my keeper list! Worked out perfectly in my opinion using the Sukrin Gold. These are one of the best desserts I’ve tried yet.

  36. Nikki says:

    I’m thinking of making these as a dish to pass for my family reunion this weekend since we I have the ingredients and wont have to go buy anything. Well except I buy Pyure and I see a comment where you said that doesn’t work well with this recipe. How exactly does it affect this recipe. I do have Sukrin Gold, would I be able to sub with that and if so would it be the same amount as the sweetener called for in the recipe? Thank you in advance.

    • Paola says:

      Hi Nikki! The issue with Pyure is that stevia and chocolate (particularly when warm) result in a super bitter aftertaste in the back of the throat for most, and a lot of people who have used Pyure against advice report back that they chucked the batch (this is mostly on the original brownie recipe).

      Sukrin is a better sub (it’s 1-1 to sugar right? so yes same amounts). Now, the batter with erythritol sweeteners seems to clump up sporadically for some readers (higher melting point). If this happens, a few of you have reported back on adding an extra egg and a tablespoon or so of almond milk and whisk until you get a nice thick batter. I’m still trying to test it, but my batter hasn’t clumped up yet- but want to give you a heads up just in case. xo!

      • Nikki says:

        Thank you! I didn’t know if it would be different since the Sukrin Gold is technically a brown sugar substitute. I’ll give it a shot using that and if it gets clumpy I’ll use the egg suggestion 😉

        • Paola says:

          The thing is that every single sugar sub seems to have different additives, and funny enough this brownie recipe seems to be VERY sensitive to those little changes in melting points. So I’m currently testing the recipe with 7 of them to give you all detailed specific pointers 😉

          p.s. I cannot test Sukrin Gold because it has malt extract and I have celiacs so I’d rather not risk it

  37. Mackenzie says:

    Hi! These were delicious! Just a note, you have the recipe marked as “dairy-free” but I didn’t see a section that suggests what to substitute for the cream cheese or the butter (both of which contain dairy 😛 )

    I am lactose intolerant and used soy cream cheese and ghee as substitutes and they worked great. Each had less carbs and sugar than their dairy alternatives, which was nice!

    • Paola says:

      Thanks for the heads up Mackenzie! That’s actually a mistake, as I haven’t made these DF yet (the brownies themselves do have paleo & df subs) xo!

    • Kathleen says:

      I use goat cream cheese in any recipe that calls for cream cheese and I use ghee when recipe calls for butter. I’m lactose intolerant too 🙁 BTW goat cream cheese makes amazing cheesecake 😉

      • Paola says:

        Thanks for the tips Kathleen! Goat cream cheese is delicious yes! I only wish I could buy it in Mexico 🙁

  38. Tere Gonzales says:

    Hi Paola,
    My husband loves the brownies but would like more creamcheese batter in them.
    If I were to double the creamcheese batter would the bake time be the same?

    • Paola says:

      Hi Tere! You’ll have to increase the baking time with more cream cheese… how much tbh I can’t tell you for sure. Try checking in on them every three minutes just in case! xo

    • Paola says:

      I’m thinking that if it reads cocoa it’s cocoa? I’m not sure what you mean by regular cocoa?! xo!

  39. Laura says:

    The brownie batter was very thick…I used swerve and microwaved for about a minute instead of warm bath. So thick I had to spread it out in the pan myself and swirling on top was not easy. Any idea what I did wrong?

    • Paola says:

      Hi Laura! This is a weird hiccup that seems to happen on and off for peeps using Swerve. It’s a bit weird as microwaving it seems to solve the problem for most, but I honestly have no idea what causes it as you all report different situations. For most it has been solved by making sure the eggs are at room temp, and microwaving the swerve. xo!

  40. Jacky Tamayo says:

    Loved these so much! I am a regular here and make so many of your recipes! Can I used confectioners sugar (swerve) instead of granulated sugar? I could actually feel and hear the sugar with every bite…

  41. Sue says:

    Hi, I’m not sure what I did wrong, but mine wouldn’t set properly…went more like choc mouse, and I baked it for around 25 mins. Even when I freezed it overnight it didn’t actually hardened. Tasted delicious but you had to eat it out of the bowl with a spoon. Any suggestions where I went wrong…felt like it needed gelatin?

    • Paola says:

      Hi Sue! It actually sounds like they just needed a bit longer in the oven (temperature can vary a lot from oven to oven for brownies overall). Even 3-5 minutes longer should make a big difference 😉 xo!

  42. Siobhan says:

    The video is for the plain brownies…Is there one for the cheesecake one? Interested in how you got it sooo pretty!
    Thanks

    • Paola says:

      Hi Siobhan! I don’t have any videos coming out right now as I had surgery on my hand (tendinitis!). Hopefully in a month or two :-S xo!

  43. Cassie says:

    I’ve been doing Keto for about five weeks. I’ve pretty much skipped the sweeteners in every recipe I’ve made and still really enjoyed everything. This seems to call for quite a bit of sweetener though. Do you think it will be ok without?

    • Paola says:

      Hi Cassie! Yeah this recipe is one where you really don’t want to skip the sweetener unfortunately. Maybe check out the cheesecakes for 1? Those would be OK without (particularly the key lime pie one!) xo!

  44. Hana says:

    I love this recipe! However I made it for my husband to move away from the regular sugar. He didn’t like this at all. Didn’t have the sweet kick that other keto brownies have. I used the xylitol. Would monk fruit be better or is it the same? Also did I do something wrong in the brownie recipe because it was so sticky I couldn’t get it off my whisk. Thank you in advance. 🙂

    • Paola says:

      Hi Hana! Do you think it could be that they weren’t sweet enough for his taste? If he’s just getting into keto, these are definitely not as sweet as regular brownies. You would need to increase the xylitol to 250g to get the sweetness of regular brownies. The batter is also sticky xo!

      • Hana says:

        Well the cheesecake layer had 70g of sweetener and the brownie had 210g. Which would I increase? He did say he didn’t like the cheesecake mix. Maybe that’s where I’d increase by 40-60g?
        Thank you for your reply. Sincerely appreciate it! :))
        Ps.. my daughter said she loves it and she has a sweet tooth. It tastes awsm hard frozen.

        • Paola says:

          Maybe you can then just do the brownies without the cheesecake layer? There’s a recipe link to that one on the page. So you would want to increase the xylitol amount between 200-250g. xo!

    • Paola says:

      SO happy you liked them Grace! Serving size was calculated per brownie (assuming you cut it up into 16 pieces!) xo!

  45. Bekah says:

    These are amazing. I took a picture of them. To show how beautiful they are. My kids are in love with these, plus I can give them to my diabetic son with no worries. Love your recipes 😁

    • Paola says:

      LOl that’s amazing Bekah! So happy to hear you and your kids loved these so much! Thank you for sharing with us 😉 xo!

  46. LaToya says:

    Hello new to the keto lifestyle and I soooooooo want to try making these. I’ve yet to have any dessert since I’ve been doing keto 🙁 this calls for almond flour (which saddens me because MOST keto recipes call for it) but I have a allergy to nuts. You can’t substitute for coconut flour?

    • Paola says:

      Hi LaToya! Unfortunately coconut flour isn’t a great sub here, but have you tried sunflower seed flour? Many readers who are allergic to nuts use it 😉 xo!

  47. Connie says:

    Hi – So excited to try these! I was wondering, have you ever tried substituting butter with lard, or if you know if that would work with this recipe? Thanks!!

  48. Adrianna says:

    Soo… really want to try these newish to keto and see a lot of recipes with cream cheese.. I have a hate for cheese I can only really eat cheap pizza cheese… do you taste the cream cheese or is it just kinda hidden

    • Paola says:

      Hi Adrianna! I mean, these are cheesecake brownies… so you can definitely taste the cheese part! If you don’t really like cheese I would suggest you make the regular version without the cream cheese xo 😉

  49. Alleana says:

    WOW!! These were delicious!! And my kids loved them too! The older one even said that these were like none of the other ‘yucky healthy sweets mummy’s been making’. Couldn’t stop laughing! THANK YOU!

    • Paola says:

      Oh lol Alleana!! I think that’s the best compliment these brownies could’ve received! Cracking up too- thanks for sharing! 🙂

  50. Sandra says:

    I can’t find the section on sweeteners with possible substitutions? Could you please give me the link? Thank you!! btw I love your recipes!! 🙂

    • Paola says:

      Hi Sandra! So happy you’re loving the recipes! And simply scroll up the post and there’s a section titled The Sweetener (there’s one in every post) xo!

        • Paola says:

          Yup! Xylitol, Lakanto and Swerve are all 1-to-1 to sugar. I’ll put in parenthesis when quantities change (such as with Pyure, but that one doesn’t work well here) xo!

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