Keto Gluten-Free Brownie Cheesecake with Almond Crust

Name: Keto Gluten-Free Brownie Cheesecake with Almond Crust
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cups Almond flour; 1/3 cup Unsweetened cocoa powder; 2/3 cup Powdered erythritol (or Swerve); 1 tsp Baking powder; 1/4 tsp Salt; 6 tbsp Unsalted butter, melted; 1 piece Large egg; 1 tsp Vanilla extract; 1/3 cup Sugar-free chocolate chips (optional); 16 oz Full-fat cream cheese, softened; 2/3 cup Powdered erythritol (cheesecake); 1/2 cup Sour cream; 2 piece Large eggs; 1 tsp Vanilla extract (cheesecake); 1 tsp Lemon zest (optional); 1/8 tsp Salt (cheesecake)

Donna Jackson

Published: April 4, 2026

Categories: Keto Diet, Cakes, Gluten-Free

Tags: Dessert, gluten-free, Cheesecake, Keto, Brownie

Brownie Cheesecake

Fudgy keto brownie base topped with creamy sugar-free cheesecake — gluten-free and crowd-pleasing.

Prep Time:25 minCook Time:55 minTotal Time:80 minServings:12Difficulty:Medium

This brownie cheesecake is my favorite indulgence when I want something rich and chocolatey without the carbs or gluten. A fudgy almond-flour brownie base melds with a silky, sugar-free cream cheese layer to give you the best of both worlds — dense, chocolate goodness and a light, tangy cheesecake finish.

It’s a fantastic showstopper for gatherings or a cozy weekend treat. The recipe uses simple keto-friendly ingredients, bakes in a single springform pan, and slices beautifully — follow the tips for neat slices and you’ll impress even non-keto friends.

Nutrition (per serving)

Calories:380 kcal

Protein:7 g

Carbs:6 g

Fat:33 g

Directions

1

Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
2

Make the brownie base: In a bowl whisk together almond flour, cocoa powder, powdered erythritol, baking powder, and 1/4 tsp salt.
3

Add the melted butter, 1 large egg, and 1 tsp vanilla to the dry mix and stir until a thick, slightly sticky batter forms. Fold in chocolate chips if using.
4

Press the brownie batter evenly into the bottom of the prepared springform pan, smoothing the top with the back of a spoon. Set aside.
5

Beat the softened cream cheese in a large bowl until smooth and lump-free, about 2 minutes with a hand mixer.
6

Add 2/3 cup powdered erythritol and 1/8 tsp salt to the cream cheese and beat until combined and creamy.
7

Mix in the sour cream, 2 eggs, 1 tsp vanilla and lemon zest, beating only until smooth — avoid overmixing.
8

Carefully pour the cheesecake filling over the brownie base and smooth the top with a spatula so it’s even.
9

Bake in the preheated oven for 45–55 minutes, or until the edges are set and the center still has a slight jiggle. To avoid cracks, you can bake over a water bath or place a small pan of hot water on a lower rack.
10

Turn the oven off and crack the door open; let the cheesecake sit in the oven for 30 minutes to cool gradually.
11

Remove from the oven, run a thin knife around the pan edge to prevent sticking, then cool to room temperature before chilling at least 4 hours (overnight is best).
12

When chilled, release the springform, slice with a hot, clean knife for neat pieces, and garnish with extra chocolate shavings or a dusting of cocoa if desired.

Ingredients

Almond flour:1 1/2 cups
Unsweetened cocoa powder:1/3 cup
Powdered erythritol (or Swerve):2/3 cup
Baking powder:1 tsp
Salt:1/4 tsp
Unsalted butter, melted:6 tbsp
Large egg:1 piece
Vanilla extract:1 tsp
Sugar-free chocolate chips (optional):1/3 cup
Full-fat cream cheese, softened:16 oz
Powdered erythritol (cheesecake):2/3 cup
Sour cream:1/2 cup
Large eggs:2 piece
Vanilla extract (cheesecake):1 tsp
Lemon zest (optional):1 tsp
Salt (cheesecake):1/8 tsp

Tips & Notes

Bring cream cheese and eggs to room temperature before mixing for the smoothest cheesecake batter.
Use powdered erythritol for both layers to avoid graininess; pulse granular sweetener in a blender if you only have that on hand.
For clean slices, dip your knife in hot water and wipe it dry between cuts.
Chill the cheesecake overnight for the best texture and easiest slicing.