Decadent Keto Cream Cheese Brownies With Coconut Flour
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These keto cream cheese brownies combine the original, super fudgy, low carb Bake It Keto brownie batter with rich cream-cheese swirls. SO GOOD.
Do you say cream cheese brownies or cheesecake brownies? I can’t decide. Whatever you call them, these fudgy and delicious bars make my original brownie recipe even more tasty with a creamy layer or cheesecake swirl.
If you haven’t tried the original BIK brownie recipe before, you can find my all-time favorite basic brownies right here. I constantly get requests for my brownie recipe because it fools non-low carbers every time. They’re so chocolatey, rich, and indulgent tasting that folks just can’t believe they’re keto!
Is Cream Cheese Keto Friendly
One tablespoon of cream cheese contains just 0.6 g of carbs, 5 g of fat, and 0.9 g of protein, making it very keto-friendly.
How To Make Keto Cream Cheese Brownies
To make these cream cheese brownies, you’ll start with my super popular brownie batter and simply swirl it together with a simple cheesecake mixture of cream cheese, egg, vanilla extract, and allulose. So easy!
What You’ll Need To Make Keto Cheesecake Brownies
- Allulose (find it on Amazon here)
- Swerve Brown Sugar Substitute (find it on Amazon here)
- Cocoa Powder (find it on Amazon here)
- Coconut Flour (I recommend using Bob’s Red Mill, since all brands vary in absorbancy – available on Amazon here)
- Collagen Peptides (I like Vital Proteins brand the best – available on Amazon here)
- Cinnamon (I like Ceylon Cinnamon – available on Amazon here)
- Baking Powder
- Melted Butter
- Vanilla Extract
- Cream Cheese
- Square metal baking pan (I like this one on Amazon)
- Mixing bowls (I like these Pyrex glass bowls on Amazon)
- Whisk (this basic, no-fuss whisk on Amazon is my favorite)
- Rubber spatulas (these heatproof spatulas are just like the ones pros really use)
- A stand mixer (I own this exact mixer – available on Amazon here) or a good sturdy handheld mixer (this is the handheld mixer I use)
- Parchment Paper (find it on Amazon here)
First you’ll need to add the allulose, brown Swerve sweetener, cocoa powder, coconut flour, collagen, cinnamon, baking powder, and salt to the bowl.
Next, whisk the dry ingredients together. I like to sift the cocoa powder but I don’t worry about the brown Swerve lumps. They always dissolve right into the batter by baking time.
Now you’ll add the eggs, melted butter, and vanilla extract.
Whisk the wet ingredients in until everything is completely combined. The brownie batter will gradually thicken up as the coconut flour absorbs more and more liquid, so I like to tap the extra batter off of my whisk before that happens. You might have little lumps of butter and brown Swerve in there and that’s ok – they’ll dissolve and bake right in.
Now set that brownie batter aside because it’s time to mix the cheesecake layer! Add the cream cheese and allulose to a clean bowl and beat them together until they’re smooth and fluffy. I like to use a stand mixer, but I used a hand mixer here and that works just fine.
Add an egg and vanilla extract to the bowl and beat everything together until it’s smooth and creamy. Don’t forget to scrape down the sides of the bowl as you go.
Set aside the cheesecake filling. Grab your prepared pan and spread about half to two-thirds of the brownie batter evenly on the bottom.
Now layer your cheesecake filling over top of the brownie batter. You can even save some to layer on top of the final brownie batter layer if you want!
Add the remaining brownie batter on top of the cheesecake mixture and swirl everything together with a small offset spatula or a butter knife. Swirl away as much or as little as you like!
Now it’s time to bake the brownies at 300° F for 22-25 minutes.
Let the brownies cool completely before you lift them out of the pan and cut them. To make them even easier to cut, you can chill them in the fridge first.
Tips For Baking The Best Keto Cheesecake Brownies
My number one tip for brownie baking success is DON’T OVERBAKE. Seriously. Bake them juuust until the center is barely set and jiggles as one. If you’ve ever been disappointed by dry or hard brownies, there’s a good chance they were overbaked.
Which Sweeteners To Use For The Best Keto Brownies
This recipe uses a combination of allulose and brown Swerve. Allulose is one of my favorite low carb sweeteners because it tastes like regular sugar and it doesn’t crystallize as it cools (which can leave a crunchy, grainy texture). I’ve also included a small amount of Swerve’s brown sugar substitute because of the rich, caramelized flavor that it adds.
Pro Pastry Secret!
Just the right amount of cinnamon enhances, opens up, and rounds out the chocolate flavor. This is a little pro pastry chef trick I learned back in my restaurant days and it makes SUCH a big difference. In this case, we’re using cinnamon but other flavors, like coffee, can pull this off too. The trick is using just enough to support and open up the chocolate flavor, but not so much that the extra flavor sticks out. We don’t want to call these cinnamon brownies, after all!
How Many Carbs Are In Keto Brownies
One of these cream cheese brownies contains just 2.6 carbs, which pretty much makes them the perfect low carb dessert.
What Desserts Can You Eat On Keto?
If you’re new to keto, you might not have realized how many amazing low carb desserts you can enjoy. Here are two of my MOST popular recipes:
Keto Muddy Buddies (aka Puppy Chow)
Best Ever Keto Chocolate Chip Cookies
More Keto Desserts With Cream Cheese:
Keto Peanut Butter Chocolate Cheesecake
No Bake Keto Cranberry Cheesecake Pie
Eggnog Latte Keto Cheesecake Bars
Keto Cream Cheese Brownies
For The Brownie Batter Layer
- 1/2 Cup Allulose
- 1/3 Cup Brown Swerve
- 1/3 Cup Cocoa Powder (organic fair trade)
- 2 Tbsp Coconut Flour (Bob's Red Mill)
- 2 Tbsp Collagen Peptides
- 1/2 tsp Cinnamon
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2 Large Eggs, room temperature
- 1/2 Cup Butter, melted (1 stick)
- 2 tsp Vanilla Extract
- Preheat the oven to 300° F.
- Prepare an 8" square metal baking pan by greasing the pan with softened butter. Next, cut an 8" wide strip of parchment paper and lay it in the pan so it lines the bottom and goes up two of the sides.
To Make The Brownie Batter Layer
- Combine all of the dry ingredients for the brownie batter layer in a large bowl, sifting the cocoa powder as you add it.
- Add the eggs, melted butter, and vanilla extract for the brownie batter layer to the bowl and whisk to combine. The coconut flour will slowly absorb more moisture, creating a thick batter. It's easiest if you finish whisking before that happens. Set the brownie batter aside while you make the cream cheese layer.
To Make The Cream Cheese Layer
- To the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and the 1/3 cup of allulose. Beat together until smooth and fluffy.
- Add the egg and vanilla extract and beat to combine, scraping the bowl down with a rubber spatula as necessary.
To Combine The Brownie And Cream Cheese Layers
- Add 1/2-2/3 of the brownie batter layer to the pan and spread evenly across the bottom.
- Spread the cream cheese layer evenly on top of the brownie batter layer, then top with the remaining brownie batter. Swirl the brownie batter and the cream cheese together using a small offset spatula or a butter knife.
- Bake the cream cheese brownies at 300° F for 22-25 minutes, turning the pan halfway through baking. The brownies are done when they are just barely set in the middle.
- Allow the pan to cool completely and then use the parchment strip to lift the brownies out of the pan and onto a cutting board. Slice into 16 pieces.
Nutrition facts have been calculated using Cronometer, with the carbs from all erythritol and allulose sweeteners subtracted because I do not personally have to bolus insulin for Swerve, erythritol, or allulose as a Type 1 (autoimmune) Diabetic. All Bake It Keto recipes have been tried and used successfully, but results may vary from person to person. All information provided regarding nutrition on the Website is intended to be used for informational purposes only. I am not a nutritionist. Consult your medical professional before using any recipe if you have concerns about how you may individually react to the use of any particular recipe or ingredient. By voluntarily creating and using any recipe provided here, you assume the risk of any potential injury that may result. Please see my full disclosures at https://www.bakeitketo.com/disclosures-privacy-policy/.
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