These low carb Cheesecake Brownies feature a rich coffee brownie base and a creamy vanilla cheesecake swirl! This indulgent dessert comes out to just 4 net carbs per slice, making it the perfect sweet keto treat!
Everyone has a favorite dessert. Some people cannot pass up a milkshake or big slice of decadent chocolate cake, and others find cookies their ultimate weakness.
For me, it has always been brownies. I love a rich chocolate brownie, it always hits the spot for me! A close second is cheesecake. Is there anything better than an ultra creamy cheesecake with rich vanilla and a delicious buttery crust? Oh man!
These Keto Mocha Brownies are the best of both worlds. Rich chocolate brownies are laced with a sweet vanilla cheesecake swirl. They are the perfect way to satisfy your sweet tooth without blowing your low carb diet! Each decadent slice is just 4 net carbs each!
Ingredients Overview
For these keto cream cheese brownies, you’ll need the ingredients below. Scroll to the printable recipe card at the bottom of the page for a detailed list of instructions, ingredients, and amounts.
- Dairy: butter, cream cheese, and heavy cream
- Cocoa Powder: make sure your cocoa powder is unsweetened
- Keto Sweetener (confectioners Monkfruit or confectioners Swerve)
- Eggs
- Salt
- Almond Flour: fine-ground flour will give you the best texture for the brownies
- Instant Coffee
- Vanilla Extract: always use 100% pure vanilla extract
How to Make Keto Mocha Brownies
This is one of my all-time favorite keto brownie recipes! It might seem like a tricky recipe with the cheesecake swirl, but it is deceptively easy!
Here’s an overview of how to make this low-carb brownie recipe:
- In a mixing bowl, combine the melted butter, keto sugar substitute, instant coffee, and cocoa powder.
- Add the eggs, followed by the almond flour and salt.
- Turn the brownie batter into a parchment paper-lined 8×8-inch baking dish.
- In a blender or food processor, add the cream cheese, keto sugar substitute, heavy cream and vanilla extract and blend.
- Spoon the cheesecake mixture in lumps onto the brownie batter, and swirl.
- Bake until brownies are set
A Note About Baking Times
Some readers reported longer baking times. I have made this keto cream cheese brownie recipe many times and always remove from the oven around the 25- to 30-minute mark and my oven thermometer is a true 350 degrees F.
Cooking times may vary depending on the thickness of your brownies, cheesecake swirl, color of your pan, or if you are using convection or not.
What Keto Sweetener Should I Use?
As with all keto dessert recipes, I suggest using an erythritol sweetener such as Swerve or Monkfruit.
For this specific mocha brownie recipe, I find that the confectioners sweetener creates the best texture. However, if you can only find a granular sweetener that works as well.
How to Store Keto Brownies
Once fully cooled, these keto fudge brownies should be stored in an airtight container in the fridge. They’ll last up to 1 week.
Can I Use Another Grain-Free Flour?
No, this is intended to be a recipe for keto almond flour brownies. I do not recommend using another grain-free flour.
Tips for Making Keto Almond Flour Brownies
For these brownies, you will make a nice fudgy brownie batter. It will be quite thick, so when you scrape it into your baking pan make sure you spread it evenly all the way to the corners.
Be mindful to use the correct size pan. You will need an 8×8-inch baking dish for this recipe. If you use a larger pan, they will be quite thin and overcooked with the directions stated.
Note that the cheesecake filling is also thick, so creating a really pretty swirl effect is difficult, just swirl the mixture the best you can but be careful not to over mix it so you do have those nice big cheesecake layers.
More Keto Chocolate Desserts:
Keto Mocha Cheesecake Brownies
Ingredients
For the Brownies
- 8 tablespoons butter melted
- 1 cup confectioners monkfruit sweetener or confectioners Swerve
- ⅓ cup unsweetened cocoa powder
- 2 eggs beaten
- ½ teaspoon salt
- ¾ cup almond flour
- 1 packet instant coffee
- 1 teaspoon vanilla extract
For the Cheesecake Layer
- 8 ounces cream cheese softened
- ¼ cup Monkfruit or Swerve Confectioners Sweetener
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
- In a mixing bowl, combine the melted butter, keto sugar substitute, instant coffee, and cocoa powder.
- Add the eggs, followed by the almond flour and salt.
- Turn the brownie batter into a parchment paper-lined 8×8-inch baking dish.
- In a blender or food processor, add the cream cheese, keto sugar substitute, heavy cream and vanilla extract and blend.
- Spoon the cheesecake mixture in lumps onto the brownie batter, and swirl.
- Bake 30-35 minutes until brownies are set
Deb says
First of all, they sound delicious and I’ll be making these! Quick question: if we are to swirl the brownie and cream cheese together, why does the picture appear to be in layers (brownie, cream cheese, and more brownie)? The directions and picture don’t seem to quite match.
Annie says
Hi Deb, I baked these just as the directions state. As the brownies baked, the layers formed. You can create deeper swirls or layer it if you want, there is no right or wrong way, it won’t alter the taste.