Keto Brownie Bottom Cheesecake

This keto brownie bottom cheesecake is one of those desserts that makes you forget you’re even eating low carb. It’s rich, creamy, and absolutely delicious.

The bottom layer is a fudgy chocolate brownie made with almond flour and cocoa powder. On top of that sits a smooth and creamy classic cheesecake. Together, they’re perfect.

It’s honestly easier to make than it looks. You bake the brownie layer first, then pour the cheesecake batter on top and bake it again. That’s basically it.

The whole thing is sugar free and keto friendly, so you can enjoy a real dessert without worrying about your carb count.

If you’ve been looking for a low carb dessert that actually impresses people, this is the one. Nobody will believe it’s keto.

Why You’ll Love This Recipe

Two Desserts in One – You get a fudgy brownie and a creamy cheesecake in every single bite without breaking ketosis.

Tastes Like the Real Thing – The cream cheese and sour cream create a rich classic cheesecake texture that non-keto people will love too.

Impressive Enough for Guests – This looks like a dessert from a bakery so nobody will believe it is actually low carb and sugar free.

Satisfies Serious Chocolate Cravings – The cocoa-rich brownie base gives you that deep chocolate fix that most keto desserts just cannot deliver.

Recipe Ingredients

For the Brownie Layer

• 1/2 cup Butter, melted
• 2/3 cup Granulated Erythritol
• 2 Large Eggs
• 1/2 cup Unsweetened Cocoa Powder
• 1/2 cup Almond Flour
• 1/4 tsp Salt
• 1 tsp Vanilla Extract

For the Cheesecake Layer

• 16 oz Cream Cheese, softened
• 1/2 cup Powdered Erythritol
• 2 Large Eggs
• 1/3 cup Sour Cream
• 1 tsp Vanilla Extract
• 1 tbsp Lemon Juice

How To Make

Step 1

Preheat your oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Step 2

In a large bowl, whisk together the melted butter and granulated erythritol. Add the 2 eggs and vanilla extract and whisk until smooth. Fold in the cocoa powder, almond flour, and salt until just combined. Spread the brownie batter evenly into the bottom of the prepared pan.

Step 3

Bake the brownie layer for 15 minutes until it is just set on top. Remove from the oven and let it cool for 5 minutes while you prepare the cheesecake. Reduce the oven temperature to 300F.

Step 4

Beat the softened cream cheese and powdered erythritol with an electric mixer on medium speed until completely smooth and fluffy, about 3 minutes. Scrape down the bowl as needed to eliminate any lumps.

Step 5

Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Mix in the sour cream, vanilla extract, and lemon juice until smooth. Do not overbeat.

Step 6

Pour the cheesecake batter gently over the brownie layer and smooth the top. Tap the pan on the counter a few times to release air bubbles.

Step 7

Bake at 300F for 45 to 50 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open a few inches, and let the cheesecake cool inside for 1 hour.

Step 8

Remove from the oven and refrigerate for at least 4 hours or overnight before releasing from the springform pan and slicing.

Tips

Make Sure Your Cream Cheese Is Actually Soft

This is the biggest thing that can go wrong with the cheesecake layer. If your cream cheese is still cold or even slightly firm, you’ll end up with lumps that won’t go away no matter how long you mix.

Leave it out on the counter for at least an hour before you start. It should be soft enough that you can press your finger into it with zero resistance.

If you forgot to take it out early, cut it into small cubes and let it sit for about 30 minutes. That speeds things up a lot.

Use Powdered Erythritol for the Cheesecake Layer

The recipe calls for powdered erythritol in the cheesecake layer for a reason. Granulated erythritol doesn’t fully dissolve in the batter, and you’ll end up with a gritty, grainy texture in every bite.

If you only have granulated, just run it through a blender or food processor for about 30 seconds until it turns into a fine powder. It works perfectly.

Don’t Skip Pre-Baking the Brownie Layer

Baking the brownie layer first for 15 minutes gives it a chance to firm up and create a solid base. If you skip this and just pour the cheesecake batter right on top of the raw brownie batter, the two layers will mix together and you’ll lose that clean separation.

You want the brownie layer to be just set on top when you pull it out. It shouldn’t look wet or shiny anymore, but don’t overbake it either or it’ll dry out once it goes back in with the cheesecake.

More Recipes

• Keto Brownies
• Keto Burnt Basque Cheesecake
• Keto Peanut Butter Swirl Brownies
• Keto Raspberry Cheesecake Bars
• Low Carb Cream Cheese Swirl Brownies

Frequently Asked Questions

Can I use a regular 9-inch pan instead of a springform pan?

A springform pan is really the best choice here because it lets you release the cheesecake cleanly without flipping it upside down and ruining the brownie layer. If you don’t have one, you can use a regular 9-inch round pan lined with a parchment paper sling hanging over the sides so you can lift the whole thing out once it’s chilled.

Just make sure the sling is long enough to give you a good grip, and wait until the cheesecake is fully set in the fridge before you try to lift it out.