Suuuper Fudgy Cheesecake Brownies 🍫 gluten free & keto

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 carb!

Gluten Free & Keto Cheesecake Brownies
Gluten Free & Keto Cheesecake Brownies

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 brownies are generally regarded as second best to their ‘molten chocolate bar’ counterparts, given that they’re generally more cake-like than fudgy. But that’s most definitely not the case here, as these are some of the fudgiest brownies you’ll ever make.

Albeit ‘healthier‘, as you can control the chocolate and fat input completely, so no added refined sugars, preservatives etc. And of course, cocoa powder is much less expensive than chocolate bars (particularly keto ones!). So think of these keto brownies as wallet-friendly too.

Cocoa or cacao? Both work great, just know that quality really matters here. Our favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your brownies will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.

Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes
Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes
Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes
Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes

The Flours

This recipe uses almond flour only (💥💃🎆!!). Yup, that’s it! Having said that, you can always sub half of the almond for hazelnut flour (think Nutella), if you wanna spiff things up a notch or give them a little twist.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.

The Sweetener

You’ve got a couple options here. Xylitol (and recently allulose!) has become my top choice (no aftertaste, best and chewier texture), Lakanto (barely any aftertaste, and many of you also love the Golden version), and powdered Swerve (some cooling sensation, but still great). 

The good thing about using allulose vs xylitol is that you get the goodies (no aftertaste and awesome texture), without the baddies (no gastric discomfort, zero GI and pet-friendly)). In fact, it’s a natural sugar not even a sugar alcohol!

If using erythritol in any form, because it needs a little extra help to dissolve than xylitol (and they vary so much from brand to brand because of different fillers and so on!), you’ll want to be sure to use a powdered form. If you only have granular on hand, don’t 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 that 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. Doesn’t seem to affect much the taste in the end, so just spread the batter rather than pour it in. But if you’re finding your brownies feel too thick, simply add in an extra egg (just don’t over-whisk or they could become more cakey).

Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia-based sweeteners here if you’re also sensitive to it (make a hot chocolate with, that’s how you’ll know!).

Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.

And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 🐕

Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes
Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes
Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes
Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes

A Couple (Very Simple!) Rules

I’ll 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 don’t 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. That’s the secret for extra fudgy brownies.

I’ve 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.

You’ll also want to use eggs at room temp. Reason being that if your cocoa/butter mixture is not hot enough (and your eggs are very cold), they’ll solidify the butter and your batter will be too thick (doesn’t affect the end results, just annoying to spoon rather than pour!).

Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes
Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes
Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes
Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes
Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes
Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes

The Recipe Video 📽

Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes

Gluten Free, Low Carb & Keto Cheesecake Brownies

Course: Dessert
Cuisine: American, Dairy Free, Gluten Free, Keto, Paleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 brownies
Calories: 155 kcal

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.



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. See recipe video for guidance! 

  2. 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. 

  3. 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. 

  4. 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.

  5. 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). And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.

  6. 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. 

  7. 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. 

  8. 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. 

  9. Store in the fridge for 3 days and freeze for up to 3 months (they freeze great!).  

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! 

**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!). 

***Must 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. 

Please note that we always subtract sugar alcohols from total carbs to calculate net carbs (as is customary). 

Nutrition Facts
Gluten Free, Low Carb & Keto Cheesecake Brownies
Amount Per Serving
Calories 155 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7.5g 38%
Cholesterol 64mg 21%
Sodium 188mg 8%
Potassium 107mg 3%
Total Carbohydrates 3.5g 1%
Dietary Fiber 2g 8%
Sugars 0.7g
Protein 4g 8%
Vitamin A 8.74%
Calcium 3.6%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.





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  1. Claire says:

    Don’t do this recipe. I tried 2 times and followed it thoroughly. I am an experienced baker too. The eggs were room temp and I cooled the chocolate mixture. No matter what I did, it solidified. Don’t do this recipe. I did everything right, every measurement right, every technique right and got brownies that did not work. Would give this 0 stars if I could.

    • Paola van der Hulst says:

      Hi Claire! Please don’t take this the wrong way, but keto baking is not like regular baking at all because you’re taking out gluten and sugar from the equation (ie you’ll soon learn that the same rules don’t apply). The situation here is that you used an Erythritol based sweetener rather than xylitol or allulose, so your batter ended up thick. This doesn’t affect the end result much in the end, but doesn’t make pretty swirls. Xo!

    • Mona says:

      Claire Paola is too polite. Your comment was uncalled for. If you read any of the comments before you made this you would know that this recipe is awesome to most of us! If you don’t like something just move on. I have made this several times and love it, as have many many others!

    • Darla says:

      I have literally made this recipe at least 10 times in the past 3.5 months. It turns out delicious every time. I use xylitol and sometimes the batter is a little thick so I just put it back over a pot of boiling water for a few minutes and that makes a huge difference. Even when it seems thicker it always tastes amazing!

  2. Kate says:

    I made these and they came out great! I used Swerve, and the batter did seize up a little, but I added a few tablespoons of hot water while whisking and it helped with a smoother, more pourable consistency.

  3. christina says:

    OMG YUM!! Made these last night and they are amazing. I had one for breakfast.. 😀 I put them in the oven for 15 minutes, took them out, they looked done but I did the toothpick test and the toothpick can out really wet. I put them back in the oven for 5 minutes, took them out, redid the toothpick test and they were done! Left them in the pan and in the fridge overnight and they are pure perfection. Thank you!!!

      • Donna says:

        I wanted to comment but wasn’t sure how where to write it.

        Made these yesterday & it was truly amazing & so delicious! It was so easy to make & will be making often. This is now our favorite dessert! Thank You for Creating Such a Wonderful Recipe!!!

  4. Lindsey says:

    Ok I’m struuuuuggling with this recipe!! I want it to be good but i just keep failing. My brownie batter is so thick and grainy and I used erythritol sweetener. I have Lakanto but am wondering if I should powder it first to help with the grittiness??? Please help!! (Ps I just nakethe chocolate cookies and they were amazing!)

    • Whitny says:

      Have you tried powdered erythritol? Or just throwing the erythritol in a blender or food processor to make it into a powder? I have tried baking with granule erythritol and have found it does not dissolve well, resulting in a gritty texture.

  5. Jennifer says:

    Absolutely LOVED these. I am not a baker to begin with and my husband thinks these are the best desserts I have ever made! 😉 Made it to exact specifications and it turned out wonderful in 23 minutes. My oven normally cooks quicker than what most recipes suggest, but not in this case. After the pan cooled down I put it in the freezer to finish setting and then cut them into squares and back into the fridge. I used Swerve, I am not sure how much of a difference that can make. Thank you for this recipe, can’t wait to make them again!

  6. CallieRose says:

    Okay so after reading all the comments and your advice I had one extra room temperature egg out and some almond milk. Here’s what I did. Followed the recipe exactly although I do have a keto palette and cut the sweetner (Swerve) by half on the brownies but left it at about 60 for the cream cheese. I did not do a waterbath, but anticipated clumping so I melted the butter fully on its own in the microwave and then put the sweve in the bowl and mixed it fully, then I did the cocoa and eggs and got it fully smooth and poured it into the almond flour with just like a sprinkly (maybe a teaspoon out of being nervous of almond milk) but It blended just fine, the extra egg wasnt needed and I put in my oven for about 15-17 minutes. It looks like your picture but I will have to report back on the taste! Thanks for the recipe!Happy New Year!

  7. Marc Foreman says:

    So, taste is great, however baked for double the time, burnt around the edges.

    Stuck in freezer for 30 min prior to cutting. The middle never set. Half was like molten fudge. Not sure what I did wrong. Got 12 nice pieces, threw the whole middle away.

  8. Erika says:

    OMG, these are AMAZING, Paola! Thank you so much for the perfect recipe and clear instructions, they turned out just like your picture and didn’t taste sugar free at all.

    I made these for a holiday party. As such, I doubled the recipe for a 9×13 glass pan, which I sprayed with avocado oil and lined in parchment. I used half xylitol, half erythritol, powdered in my magic bullet. I also used Philadelphia 1/3 less fat cream cheese (neufchatel); it has the same carb count as the original bricks, just fewer calories.
    Weighing ingredients right into the bowl was really helpful. I even forgot to double the butter, cocoa powder and sweeteners until I had added a couple of eggs (mine were extra large, which may have balanced out the erythritol use), so I did another half with those ingredients in a second small bowl in the microwave then added that to the larger bowl and continued, and it still turned out perfectly.

    This is a beautiful dessert that would make a lovely “cake” for a special occasion in a springform pan, maybe garnished with some whipped cream and berries. I’ll definitely make it again and share it with my friends and family members who are interested in health.

  9. Erika says:

    OMG, these are AMAZING, Paola! Thank you so much for the perfect recipe and clear instructions, they turned out just like your picture and didn’t taste sugar free at all.

    I made these for a holiday party. As such, I doubled the recipe for a 9×13 glass pan, which I sprayed with avocado oil and lined in parchment. I used half xylitol, half erythritol, powdered in my magic bullet. Weighing the dry ingredients right into the bowl was really helpful. I forgot to double the butter, cocoa powder and sweeteners until I had added a couple of eggs (mine were extra large, which may have balanced out the erythritol use), so I did another half with those ingredients in a second small bowl in the microwave then added that to the larger bowl and continued, and it still turned out perfectly.

    This is a beautiful dessert that would make a lovely “cake” for a special occasion in a springform pan, maybe garnished with some whipped cream and berries. I’ll definitely make it again and share it with my friends and family members who are interested in health.

    • Nives says:

      If making this into a cheesecake in a springform…what are the cooking times and does the baking temp change?

  10. 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…. 🙁

  11. 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!

  12. 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.

  13. 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?

  14. 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!

  15. 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?

  16. 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.

  17. 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!!!

  18. 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?

  19. 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!

  20. 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.

  21. 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!

  22. 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!

  23. 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!

  24. 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!

  25. Geraldine Mercado says:

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

  26. 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💗

  27. Peggy Blevins says:

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

  28. 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!!

  29. Jen says:


    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!!!

  30. Janna says:

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

  31. 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!

  32. 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!

  33. 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!

  34. 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. 🙂

  35. 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!

  36. 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?

  37. 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!

  38. 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!

  39. 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 🙂

  40. 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

  41. 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!

  42. 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.

  43. 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!

  44. 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.

  45. 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

  46. 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 🙁

  47. 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!

  48. 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!

  49. 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…

  50. 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!

  51. Siobhan says:

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

    • 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!

  52. 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!

  53. 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!

  54. 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!

  55. 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!

  56. 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!!

  57. 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 😉

  58. 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! 🙂

  59. 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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