Keto Gluten-Free Brownie Cheesecake with Almond Crust
Brownie Cheesecake
Fudgy keto brownie base topped with creamy sugar-free cheesecake — gluten-free and crowd-pleasing.
Nutrition (per serving)
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.
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
Instructions
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Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
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Make the brownie base: In a bowl whisk together almond flour, cocoa powder, powdered erythritol, baking powder, and 1/4 tsp salt.
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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.
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Press the brownie batter evenly into the bottom of the prepared springform pan, smoothing the top with the back of a spoon. Set aside.
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Beat the softened cream cheese in a large bowl until smooth and lump-free, about 2 minutes with a hand mixer.
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Add 2/3 cup powdered erythritol and 1/8 tsp salt to the cream cheese and beat until combined and creamy.
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Mix in the sour cream, 2 eggs, 1 tsp vanilla and lemon zest, beating only until smooth — avoid overmixing.
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Carefully pour the cheesecake filling over the brownie base and smooth the top with a spatula so it’s even.
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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.
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Turn the oven off and crack the door open; let the cheesecake sit in the oven for 30 minutes to cool gradually.
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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).
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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.
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.
