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This is a classic combination and it is so decadent. The fudgy brownie layer is adapted from my fudgy brownie recipe (see link to video – ). If you wish, you can also use the cakey brownie recipe in the same video. I have another flourless fudgy brownie recipe so you could also use this recipe for the brownie layer – see link to video )

The cheesecake layer is so easy to make. I used Philadelphia Cream Cheese which turned out so well. I love the color combination and the marbled effect makes it so much prettier. You can definitely impress your family and friends with this delicious Keto Cheesecake Brownie and they would not be able to tell the difference.

The recipe can be viewed and printed at this link;

[ Total Servings = 25 x 1 1/2 inch squares ]
Per Serving ;
Total Carb = 4.3 g
Dietary Fiber = 2.2 g
Net Carb = 2.1 g
Calories = 165
Total Fat = 15.9 g
Protein = 4.3 g


Unsweetened chocolate = 175 g / 1 cup (Note: I used Bakers Unsweetened Chocolate but you can use any suitable chocolate)
Unsalted Butter (room temperature) = 113 g / 1/2 cup
Erythritol = 120 g / 1/2 cup (OR any keto friendly sweetener)
Unsweetened Cocoa Powder (sieved) = 30 g / 1/4 cup
Coconut flour = 30 g / 1/4 cup (OR 120 g / 1 cup Almond flour or Ground Sunflower Seeds)
Eggs = 3 large
Salt = 1/2 tsp
Almond Nibs = 50 g / 0.6 cup (This is optional. You can also use any other nuts, chocolate chips or just leave it plain)

1. Preheat the oven at 350F or 180C.
2. Melt the butter and chocolate in a bowl over the stove at low heat. You can also use the microwave to melt at intervals. Once the chocolate is almost melted, turn off the heat and just stir until it is melted. Remove pan from the stove. Do not overheat the mixture as it can cause the chocolate to split resulting in the fat seeping out from the cocoa butter.
3. Add the sweetener and whisk until combined.
4. Add the eggs one at a time and whisk to combine until the texture is smooth and thick.
5. Add the salt, sieved cocoa powder and whisk until combined.
6. Add the coconut flour and fold with a spatula until well combined.
7. Reserve 120 g / 1 cup of the batter and set aside.
8. Add the almond nibs (if using) and mix to combine.
9. Scoop batter into a greased 9×9″ (23 cm) pan lined with parchment paper. Spread evenly and chill in the fridge while preparing the cheesecake.

Cream Cheese (softened) = 450 g / 16 oz
Erythritol = 100 g / 1/2 cup (OR any keto friendly sweetener)
Eggs = 2 large
Vanilla Extract = 2 tsp

1. Beat the cream cheese with a handheld mixer until light and fluffy (about 3 to 5 mins at medium speed).
2. Add the sweetener, vanilla extract and beat until combined.
3. Add the eggs, one at a time and beat until combined.
4. Pour over the brownie batter.
5. Mix 1 tbsp of hot water with the reserved brownie batter and stir until smooth. This is to thin out the batter so that it’s easier to swirl to create the marble effect. In the video, I added 2 tbsp of hot water which was actually too much so the batter was a little too runny. I think 1 to 1 1/2 tbsp is sufficient.
6. Use a wooden skewer to swirl around to create a marble effect.
7. Bake for about 30 minutes. The center may feel a little spongy but it is fine as it will firm up when cooled. Overbaking will make the cake drier.
8. Cool completely then remove from the pan and cut into 25 x 1 1/2 inch squares. If you prefer, you can cut them into bigger squares.
9. The cake can be refrigerated up to a week and frozen for months.

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