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 ½ 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 ½ 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
- ¼ cup butter softened
- ½ cup sour cream
- 2 teaspoon vanilla extract
- 1 teaspoon chocolate liquid stevia
- ½ cup unsweetened cocoa powder
- 1 teaspoon instant espresso
- ¾ cup Swerve granular sweetener
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sugar free chocolate chips
Cheesecake Topping
- 8 ounces cream cheese softened
- 1 egg
- ¼ cup Swerve Confectioners sweetener
- ½ teaspoon vanilla extract
- ½ teaspoon 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.
Christina
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.
Danielle
So I do not have the chocolate liquid drops. Is there anything to substitute for this? Or can it be omitted?
Brenda
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/
Charlotte
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.
Audrey
I used Lily’s semi sweet chip and they taste great. Should they be refrigerated?
Brenda
Yes refrigerate since they have cream cheese in them.
cw
this recipe sucks.. did not turn out as expected AT ALL.
Gerry
Is there no flour?
Sylvia Esqueda
How do I change to cups and tsp measurements?
Sylvia Prince
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...
Brenda
Yes absolutely! Wrap individually then seal in a freezer bag. Should get at least a month on freezer if not even more!
Rebecca Krell
I’ve read all the comments. I want to make these this weekend. The recipe calls for granular swerve but I read a comment that you actually used confectioners. Is this true? Do you prefer a glass pan or does it matter? I’ve read suggestions on coconut flour. What are your thoughts? I just reached my goal weight, and I want the perfect celebration treat. Thanks!
Brenda
Dark metal pan or ceramic and honestly I've made this many times swapping granular Swerve with confectioners and both come out delicious.
REBECCA KRELL
Thank you! I look forward to making these!
Sherreeruston Ruston
Is there NO flour in this???
Brenda
Correct, no flour.
Natasha Birdsong
As of right now I'm not happy with this recipe. I followed it to a t and it tasted bitter. Is there any way to fix that?
Brenda
Bitterness can come from the unsweetened cocoa powder or that it didn't have enough sweetener added for your palate.
Amber
Is it really an 8x8 pan and 16 servings? 3 carbs for that?
Brenda
Yes the brownies are nice and high and a small piece is all you need.