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  • Writer's pictureMegan George

Low Carb Cheesecake Brownies


For the brownies:

•8 tablespoons butter melted

•3/4 cup granulated Swerve or Monkfruit sugar substitute

•1/3 cup unsweetened cocoa powder

•2 eggs beaten

•1/2 teaspoon salt

•3/4 cup almond flour

For the cheesecake layer:

•4 ounces softened cream cheese

•3 tablespoon swerve or Monkfruit sweetener confectioners best here instead of granulated, but granulated will work if it is all you have

•2 tablespoons heavy cream

•2 teaspoons vanilla extract


  • Preheat oven to 350 degrees F.

  • Line an 8x8-inch baking pan with parchment paper and set aside.

  • In a mixing bowl, combine the melted butter, Swerve sugar substitute, and cocoa powder until completely combined.

  • Mix in the eggs, stir well.

  • Add the almond flour and salt, stir well. (Mixture will be thick.)

  • Spread the brownie mixture to all four corners of your baking pan, set aside.

  • In a blender or food processor, add the cream cheese, swerve sugar substitute, heavy cream and vanilla extract and blend for 15 seconds, scrape down the edges and blend again.

  • Spoon the cheesecake mixture in lumps onto the brownie batter, and swirl.

  • Both the brownie and the cheesecake layer are quite thick, they will probably not create beautiful "swirls" but the thickness does create really great layers of sweet cheesecake and fudgy brownie.

  • Bake for 25-30 minutes or until brownies are set

  • Allow to cool and slice, store in the refrigerator.

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