Sugar-Free Cheesecake Brownies {Low Carb, Keto, Nut Free}
These scrumptious sugar free, low carb cheesecake brownies are quick to make and kid approved! They’re gluten free, keto, nut free and just 3 net carbs per serving!
The Best Sugar Free Cheesecake Brownies
This easy sugar free cheesecake brownie recipe is quick and ready in 30 minutes! You can make these ahead and they hold well for any party! It’s the best of both worlds, sugar free chocolate brownies topped with sugar free cheesecake! The best of both Low Carb Recipes in my opinion, the ultimate Cheesecake Brownies!
The brownies are actually flourless, nut free, gluten free, low carb and keto! The cheesecake topping is sugar free, low carb, gluten free and keto as well! It’s the perfect allergy friendly treat for everyone!
Can I leave out the Instant Espresso?
If you don’t have instant espresso you can leave it out, but it does help enhance the chocolate flavor in the brownies. Coffee is often added to many chocolate recipes to make the chocolate flavor even more pronounced.
I’ve used it in my Sugar Free Chocolate Sorbet, Chocolate Fudge Cake, and Chocolate Brownie Mousse Cake.
How to Make Sugar Free Cheesecake Brownies
Ingredients
For the brownies you need eggs, butter, sour cream, vanilla extract, low carb sweetener, instant espresso powder, unsweetened cocoa powder, baking powder, salt and sugar free chocolate chips.
For the cheesecake topping, you need cream cheese, egg, low carb sweetener, vanilla extract and an optional topping of sugar free chocolate or chips.
Directions
Preheat oven to 350 degrees F.
In a stand mixer, add the first 5 ingredients and blend on high until combined well.
In another bowl whisk together the next 5 dry ingredients.
Pour this into the wet ingredients and blend on high until combined.
Gently stir in the chocolate chips.
Grease an 8 by 8 baking dish.
Pour half the brownie batter into the pan. Set aside remaining batter.
Prepare the cheesecake topping using a stand or hand held mixer to blend until smooth.
Pour half the cheesecake topping onto the brownie batter in the pan.
Pour the remaining brownie batter over the the cheesecake topping.
Finish with remaining cheesecake topping.
Use a butterknife to swirl the batter and cheesecake topping together.
Decorate with optional chocolate bar chunks or chips if desired before baking.
Bake 30-35 minutes until toothpick in center comes out clean.
Allow to cool for 15-20 minutes before slicing.
Can these Cheesecake Brownies be made Dairy Free?
Yes you can make these cheesecake brownies dairy free. First swap out the butter in the brownie batter with coconut oil. Swap out the sour cream with coconut yogurt or canned coconut milk.
For the cheesecake topping, you could just skip the cheesecake topping as the brownies are equally as good on their own. But if you still want that cheesecake topping, swap out the cream cheese with a vegan cream cheese substitute.
Swapping Low Carb Sweeteners
You can sub the chocolate liquid stevia with vanilla liquid stevia or plain liquid stevia.
Swerve sweetener is less sweet than most erythritol sweeteners so if you were to substitute it, I would say just use 1/2 cup in the brownies and remove the chocolate stevia.
I like the brand Lily’s Sweets for sugar-free chocolate chips and that’s what I used in this recipe. You can use 85% dark chocolate instead as well.
If you don’t use Swerve or stevia in the cheesecake filling you can replace it with a sweetener of choice that equals about 1/2 cup of sugar. Here is my Sweetener Guide and Conversion chart.
Sugar Free Cheesecake Brownies (Keto, Low Carb)
Sugar-Free Cheesecake Brownies {Gluten Free and Low Carb}
Ingredients
- 4 eggs
- 1/4 cup butter softened
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1 tsp chocolate liquid stevia
- 1/2 cup unsweetened cocoa powder
- 1 tsp instant espresso
- 3/4 cup Monk Fruit Allulose sweetener
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar free chocolate chips
Cheesecake Topping
- 8 ounces cream cheese softened
- 1 egg
- 1/4 cup Monk fruit Allulose Confectioners sweetener
- 1/2 tsp vanilla extract
- 1/2 tsp vanilla liquid stevia
- optional topping: 2 ounces sugar free or 85% dark chocolate candy bar or chips
Instructions
- Preheat oven to 350 degrees F.
- In a stand mixer, add the first 5 ingredients and blend on high until combined well.
- In another bowl whisk together the next 5 dry ingredients.
- Pour this into the wet ingredients and blend on high until combined.
- Gently stir in the chocolate chips.
- Grease an 8 by 8 baking dish.
- Pour half the brownie batter into the pan. Set aside remaining batter.
- Prepare the cheesecake topping using a stand or hand held mixer to blend until smooth.
- Pour half the cheesecake topping onto the brownie batter in the pan.
- Pour the remaining brownie batter over the the cheesecake topping.
- Finish with remaining cheesecake topping.
- Use a butterknife to swirl the batter and cheesecake topping together.
- Decorate with optional chocolate bar chunks or chips if desired before baking.
- Bake 30-35 minutes until toothpick in center comes out clean.
- Allow to cool for 15-20 minutes before slicing.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
What do you think of switching out the sour cream for Greek yogurt?
Thank you for all your awesome recipes!
yes that should work fine.
No Flour meant I had to try this recipe! Plus I love chocolate and cream cheese combination. Very good chocolatey as well as cheesecakey flavors! I had to try it while still warm and while I didn’t care for the texture while warm, after chilling, it made a huge difference! To me, the taste was like a cross between eating a brownie and a piece of fudge. I used Lilly’s white chocolate chips instead of chocolate, also used a bit of chocolate extract with Sweetleaf’s vanilla stevia in place of the chocolate stevia.
Made this recipe today!!! 😋
YOU’RE THE BEST Brenda!!! Thank you sooooo so much!! God bless you!!
Oh my gosh! These are amazing! Too chocolate-y for the hubby (but he’s broken… he doesn’t really care for chocolate.). I, however, was blown away. I had to cook quite a bit longer (approx. 15 min longer) than the recipe states, but holy cow! Totally worth the wait!
I followed the recipe exactly. They were not great the night I made them, but after they had cooled in the fridge over night, they were incredibly good! Thank you for this.
So I do not have the chocolate liquid drops. Is there anything to substitute for this? Or can it be omitted?
You can swap another sweetener. Here’s my Sweetener Guide & Conversion chart. https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/
Ecstasy eye roll ! Another great recipe Brenda. If I was an ice cream eater I would probably pot a scoop on while warm. They are delicious. I used a bitter chocolate because I like that little bite at the end.
I used Lily’s semi sweet chip and they taste great. Should they be refrigerated?
Yes refrigerate since they have cream cheese in them.
this recipe sucks.. did not turn out as expected AT ALL.
Is there no flour?
How do I change to cups and tsp measurements?
We LOVE these…. Are these freezable? It’s only my husband and I and we can’t seem to eat 16 brownies before they go bad…. LOL
It would be great to know if they are wrapped in parchment and them placed in a freezer zip lock if they would last for a couple of months… so when your sweet tooth takes hold, you can just pop one in the microwave an have a nice warm gooey brownie…
Yes absolutely! Wrap individually then seal in a freezer bag. Should get at least a month on freezer if not even more!