Mouth-Watering Gluten-Free Keto Cheesecake Brownies
CUISINE: AMERICAN, DAIRY FREE, GLUTEN FREE, KETO, PALEO
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES
CALORIES: 155 KCAL
These tasty gluten-free 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!
The key to making brownies that won’t spike your blood sugar is making them with no flour.
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
- 130 g unsalted grass-fed butter
- 140-210 g allulose-xylitol or erythritol (I do 2/3 cup)*
- 80 g cocoa powder**
- 1/2 teaspoon kosher salt
- 2 eggs at room temperature***
- 70 g almond flour
- 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 an 8x8-inch baking pan. Set aside.
- 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.
- 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.
- 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.
- Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer. Add the remaining brownie batter in 4 dollops and swirl the two batters together using a knife.
- Bake for 15-25 minutes (we do 23), or until the centre 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.
- Allow cooling completely on a rack. Lift brownies using the edges of the parchment paper and cut into the desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
- Store in the fridge for 3 days and freeze for up to 3 months (they freeze great!).
*The lower quantities are for more keto-adapted palates, while the larger ones will get you more 'traditional' sweetness. 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).
Check out these paleo and keto brownies are extra fudgy, super easy, just 5 ingredients and 1g net carb a pop! Now that’s what we call the ideal low carb chocolate dessert!
A keto diet can be really simple, but it helps to learn some basic skills.
These tips and guides will help you answer all the common keto questions.
Click here for An Easy Detailed Guide to Follow for Beginners to The Keto Diet.