Keto Churro Cheesecake Brownies

These keto churro cheesecake brownies are one of the best desserts I’ve made in a while. Rich chocolate brownie on the bottom, creamy cinnamon cheesecake on top, and a buttery churro-style cinnamon coating to finish it off.

If you’ve been missing churros on a low carb diet, this is the recipe for you. All that warm cinnamon sugar flavor is here, just without the carbs.

The brownie layer is fudgy and rich, and the cheesecake layer is smooth and lightly spiced. Together they just work really well.

The best part is probably the topping. You brush the warm cheesecake with melted butter and dust it with cinnamon and powdered allulose. It gives you that classic churro taste in every bite.

This whole recipe is keto friendly, easy to make, and perfect for when you want a real dessert that doesn’t feel like you’re compromising on anything.

Why You’ll Love This Recipe

Tastes Like Real Churros Met a Brownie – That buttery cinnamon sugar topping gives you authentic churro flavor on top of a rich fudgy brownie base.

Three Incredible Layers – You get a dense chocolate brownie layer and a creamy cheesecake layer and a spiced cinnamon topping in every single bite.

Seriously Fudgy Brownies – Melted dark chocolate and butter together create a brownie base so rich and fudgy you will never believe it is keto.

Ultra Creamy Cheesecake Layer – The cinnamon-spiced cream cheese layer is silky smooth and adds a tangy sweetness that balances the deep chocolate perfectly.

Recipe Ingredients

For the Brownies

• 1/2 cup Melted Butter
• 4 oz Sugar Free Dark Chocolate, melted
• 2/3 cup Powdered Allulose
• 2 large Eggs
• 1 tsp Vanilla Extract
• 1/2 cup Almond Flour
• 1/3 cup Cocoa Powder
• 1/4 tsp Salt

For the Cheesecake Layer

• 12 oz Cream Cheese, softened
• 1/3 cup Powdered Allulose
• 1 large Egg
• 1 tsp Vanilla Extract
• 1 tsp Cinnamon

For the Cinnamon Topping

• 3 tbsp Melted Butter
• 1/4 cup Powdered Allulose
• 1 tbsp Cinnamon

How To Make

Step 1

Preheat oven to 325F and line a 9×9 pan with parchment paper.

Step 2

Whisk melted butter, melted chocolate, powdered allulose, eggs, and vanilla until glossy. Fold in almond flour, cocoa powder, and salt.

Step 3

Spread the brownie batter evenly into the pan.

Step 4

Beat the cream cheese with powdered allulose until smooth. Beat in the egg, vanilla, and cinnamon until silky and well combined.

Step 5

Pour the cheesecake mixture over the brownie layer and smooth the top gently with a spatula.

Step 6

Bake for 32 to 36 minutes until the cheesecake is just set with the slightest jiggle in the center. Cool 20 minutes.

Step 7

Mix the powdered allulose and cinnamon together. Brush the warm cheesecake top with melted butter, then dust generously with the cinnamon mixture.

Step 8

Chill at least 2 hours before slicing into thick bars with that gorgeous spiced churro topping.

Tips

Melt the Chocolate and Butter Separately

Melt the butter and the sugar free dark chocolate in separate bowls, then combine them. If you try to melt them together, the chocolate can seize up and turn into a grainy clump that won’t mix smoothly.

For the chocolate, I recommend microwaving it in 20 second bursts and stirring between each one. Sugar free chocolate burns faster than regular chocolate, so keep a close eye on it.

Once both are melted and smooth, whisk them together and they’ll combine perfectly every time.

Make Sure Your Cream Cheese Is Fully Softened

Leave the cream cheese out on the counter for at least an hour before you start. If it’s still cold in the center, you’ll end up with tiny lumps in your cheesecake layer that won’t go away no matter how much you beat it.

A good test is to press the block with your finger. It should feel soft all the way through with no firm resistance in the middle. If you forgot to take it out early, cut it into small cubes and let it sit for about 20 minutes – that speeds things up a lot.

Spread the Brownie Layer Carefully

The brownie batter is thick, so use an offset spatula or the back of a spoon to push it gently into all four corners and make it as even as possible. Any thin spots will overbake and get dry while the thicker parts are still underdone.

Take your time here because a level brownie layer means the cheesecake sits flat on top, which gives you those clean, beautiful layers when you slice it.

More Recipes

• Keto Churro Chaffles
• Keto Raspberry Swirl Cheesecake Brownies
• Keto Salted Caramel Brownie Cheesecake
• Keto Cinnamon Roll Cheesecake
• Keto Brownie Bottom Cheesecake

Frequently Asked Questions

Can I use erythritol or monk fruit sweetener instead of allulose?

You can, but allulose works best here because it doesn’t crystallize the way erythritol does. Erythritol can give the cheesecake layer and cinnamon topping a gritty or cooling aftertaste that some people find off-putting.

If you do swap it in, use a powdered version and know the texture might be slightly different. Monk fruit blends that measure like sugar will also work, just check the label to make sure it’s a powdered form for the smoothest results.