Cheesecake Brownie | Keto Brownie with Cheese

I always make sure there are a few bars of Belgian No Sugar Added Dark Chocolate bars in my fridge all the time. So whenever I am craving for chocolate, I can just enjoy a square or two. It’s perfect for baking as well – like how I’ve used it for this cheesecake brownie recipe. I also use this same chocolate for muffins, cookies, pancakes and anything that requires a chocolate topping/coating.

This brand of chocolate has about 12g net carbs per serving of 30g. It may not be the lowest in carbs so feel free to use any other dark chocolate you prefer. I go for this because it’s readily available in major supermarkets here in Singapore and it’s affordably priced too. Other brands that you can consider would be ChocZero, Valor, Ghirardelli & Lily’s Sweets which you can get off iHerb.

Cheesecake Brownie | Keto Brownie with Cheese

Chocolate + Cheese = Decadence

One thing special about this recipe is that I’ve spruced the brownie up with a cream cheese topping. The combination of chocolate and cheese is just awesome. Who says we can’t have it both ways?

Cheesecake Brownie | Keto Brownie with Cheese

If you don’t have cream cheese or are just not into cheese as much as I am, you can omit the cream cheese batter in this recipe and keep it plain as a regular keto brownie.

For a microwave-version of keto brownie, check out my Keto Brownie Mug Cake Recipe.

Jazz up your brownie

In addition, you can also jazz up your brownie with chopped nuts like pecans, macadamias and walnuts or coconut flakes, peanut butter, etc.

Cheesecake Brownie | Keto Brownie with Cheese

This cheesecake brownie is deliciously moist and chocolatey with a mildly-sweet cheese taste. I’m happy to go on a low-carb diet forever if I can indulge in occasional sweet treats like this!?

Nutrition facts

This recipe yields 16 servings.
Each serving has 5.4 net carbs and 214 calories.

Cheesecake Brownie
  • 200g almond flour
  • 25g coconut flour
  • 2 tsp baking powder
  • 3 eggs (60g each)
  • 60g unsweetened cocoa powder
  • 120g erythritol
  • 60ml unsweetened almond milk
  • 100g unsalted butter
  • 100g sugar-free dark chocolate
  • 1 tsp vanilla extract
Cream cheese batter:
  • 150g cream cheese, softened at room temperature
  • 1 egg (60g)
  • 1 tsp vanilla extract
  • 50g erythritol
Preheat oven to 180 deg C. Line a 9″ x 9″ square baking tin with parchment paper.
Place all ingredients for the cream cheese batter in a bowl. Use a hand-mixer or whisk to mix till smooth. Set aside.
Combine butter and dark chocolate in a microwave-safe bowl. Pop into the microwave on High setting for about 30 seconds till fully melted. Stir well.
Stir in the erythritol, almond milk, vanilla extract and cocoa powder.
Gradually add the eggs one by one and whisk the mixture as you go along.
Finally, add in the almond flour, coconut flour and baking powder.
Transfer the brownie batter into the baking tin. Spread out evenly with a spatula.
Pour the cream cheese batter over and smooth the top with the spatula.
Insert into middle shelf of oven and bake for 25-30 minutes.
Remove the baking tin from the oven and leave the brownie to cool for at least 30 minutes before slicing.

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