Moist Brownie Cheesecake - Sugar-Free & Keto

Moist Brownie Cheesecake - Sugar-Free & Keto


Moist Brownie Cheesecake - Sugar Free & Keto Friendly


This gorgeous looking Low-Carb Brownie is just scrumptious and quite exquisite looking with the swirl of black & white together! I've served these at many family gatherings and they are a hit every time. Even our sugar lovers can't taste the difference :-)

Yield 16 servings

Cream Cheese Filling

8 oz cream cheese softened

1 Large egg

1 tsp Vanilla Extract

1/4 cup Stevia Baking Blend

1/4 ts Stevia Select Pure Stevia


2 Large eggs (I use pasture raised)

1/4 cup Stevia Baking Blend

1/4 ts Stevia Select Pure Stevia

4 tbsp butter

3 oz unsweetened 100% cocoa Baker's Chocolate

1/2 tsp Stevia Select Vanilla Drops

 2/3 C. Almond Flour

1/2 tsp salt

1/2 tsp baking powder



  1. Preheat oven to 350 and grease an 8x8 pan. Set aside.
  2. Make the cream cheese part first by beating cream cheese with Stevia Baking Blend, until smooth.
  3. Mix in egg, Stevia Select powder, and vanilla extract.
  4. Transfer batter into a new bowl and set aside.
  5. Melt the Bakers chocolate and butter together in the microwave or small saucepan, until melted. **If using the microwave, watch carefully as this may scorch the chocolate. This is why I prefer the stovetop method.
  6. Now prepare brownie mixture by beating eggs, stevia powder, vanilla, and Stevia Baking blend until fluffy.
  7. Now add the almond flour, baking powder, and salt. Mix completely.
  8. Lastly, slowly drizzle melted chocolate mix into batter while mixer is running on low speed.
  9. Spread 2/3 (roughly) of the brownie mixture into the prepared pan.
  10. Spread all the cream cheese over the brownie being careful not to mix them together. You only want to layer these two.
  11. Add remaining brownie mixture to create a swirl pattern by dropping 6 equal portions onto the white cheesecake. Place these at even intervals, such as 3 rows of two drops of brownie batter. With a knife, swirl to create a marbled look. (less mixing is best).
  12. Bake 20 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 min. and enjoy warm or refrigerate 6 hours, for a more authentic "cheesecake" flavor *my preferred way to eat these.

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