Description
These Gluten Free & Keto Cheesecake Brownies combine the rich, fudgy texture of keto-friendly brownies with a creamy cheesecake layer. Perfect for those following a ketogenic or gluten-free diet, this easy-to-make dessert offers a deliciously low-carb treat with a perfect balance of chocolate and cream cheese flavors.
Ingredients
Cheesecake Layer
- 227 g cream cheese, softened
- 50-70 g allulose (or xylitol or erythritol, about 1/4 cup)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
Keto Brownies
- 1 batch of keto brownies batter (recipe not fully detailed here, see keto brownie post for full recipe)
Optional Serving
- No-churn keto vanilla ice cream (optional)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (180°C) and position the rack in the lower third. Line an 8x8-inch baking pan with parchment paper on the bottom and sides, then set aside.
- Make the cheesecake layer: In a bowl, combine the softened cream cheese and sweetener (allulose/xylitol/erythritol). Use an electric mixer or whisk to cream until smooth and creamy. Add the egg and vanilla extract and blend until fully combined.
- Prepare the keto brownie batter: Whip up a batch of your keto brownie batter. Note that when using allulose or xylitol, the batter will be thinner than with erythritol; if needed, adjust by adding an extra egg or a couple tablespoons of almond milk for better swirling.
- Layer the batters: Pour two-thirds of the brownie batter into the prepared pan. Carefully pour the cheesecake mixture over this layer. Then, dollop the remaining brownie batter in four portions on top. Use a knife to swirl the batter and cheesecake layers together to create a marbled effect.
- Bake: Bake in the preheated oven for 15 to 25 minutes, ideally around 23 minutes. The center should be just set but still slightly jiggly. Oven times may vary, so begin checking at 15 minutes.
- Cool and cut: Allow the brownies to cool completely on a wire rack. Use the parchment paper edges to lift them out of the pan and cut into 16 pieces. For cleaner edges, chill the brownies in the freezer for 10 minutes before slicing.
- Store: Store the brownies in the refrigerator for up to 3 days or freeze them for up to 3 months. They freeze well and maintain their taste and texture.
Notes
- The cheesecake batter can be whipped with an electric mixer or whisk for a smoother texture.
- Adjust brownie batter thickness when using different sweeteners by adding an extra egg or almond milk to improve swirling.
- Baking times vary greatly depending on your oven; check early to avoid overbaking.
- Freezing before slicing helps get cleaner brownie edges.
- These brownies keep well in the fridge and freezer, maintaining freshness.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
