If you think eating keto means giving up real desserts, this recipe is here to prove you wrong. This salted caramel brownie cheesecake tastes like something from a bakery, but it’s completely low carb.
It starts with a dense, chocolatey brownie base that gets par-baked before you add the cheesecake layer on top. That extra step gives you two distinct layers with different textures, which makes every bite really special.
The salted caramel on top is made from scratch with just a few simple ingredients. It comes together in minutes and adds that sweet and salty contrast that ties the whole thing together.
No regular sugar, no wheat flour, and still incredibly delicious. That’s the kind of keto baking I love.
This is a great dessert for holidays, birthdays, or anytime you want something a little extra. Nobody at the table will guess it’s sugar-free.
Why You’ll Love This Recipe
Tastes Like a Fancy Dessert – The rich brownie base paired with creamy cheesecake and buttery salted caramel tastes like something from a high-end bakery.
Fudgy Brownie Base – Real melted dark chocolate and cocoa powder create a dense fudgy brownie layer that gives every bite serious chocolate depth.
Perfect Texture Contrast – You get a chewy brownie bottom and a silky smooth cheesecake top finished with a glossy caramel drizzle in every slice.
Recipe Ingredients
For the Brownie Base
- 1/2 cup Butter
- 3 oz Sugar-Free Dark Chocolate, chopped
- 1/3 cup Powdered Erythritol
- 2 large Eggs
- 1/2 cup Almond Flour
- 3 tbsp Cocoa Powder
- 1/4 tsp Salt
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
For the Salted Caramel
- 1/4 cup Butter
- 1/4 cup Brown Erythritol
- 1/4 cup Heavy Whipping Cream
- 1/2 tsp Vanilla Extract
- 1/2 tsp Flaky Sea Salt
How To Make
Step 1
Preheat the oven to 325F and line a 9-inch springform pan with parchment paper on the bottom. Melt the butter and dark chocolate together in a bowl over simmering water, stirring until smooth. Remove from heat and let cool for 5 minutes.
Step 2
Whisk in the powdered erythritol, then the eggs one at a time. Fold in the almond flour, cocoa powder, and salt. Spread evenly into the prepared pan.
Step 3
Bake the brownie layer for 12 minutes until just set on top. Remove from the oven and let cool for 10 minutes while you make the cheesecake filling. Reduce the oven to 300F.
Step 4
Beat the cream cheese and powdered erythritol until very smooth, about 3 minutes. Add the eggs one at a time, mixing on low speed after each. Mix in the sour cream and vanilla until just combined.
Step 5
Pour the cheesecake mixture over the par-baked brownie base. Bake at 300F for 45 to 50 minutes until the edges are set and the center still has a gentle jiggle. Turn off the oven, crack the door, and let cool inside for 45 minutes. Then refrigerate for at least 5 hours.
Step 6
Make the salted caramel by melting the butter over medium heat. Add the brown erythritol and stir for 2 minutes. Add the heavy cream and cook, stirring constantly, for 3 to 4 minutes until thickened. Remove from heat, stir in the vanilla, and let cool to room temperature.
Step 7
Drizzle the salted caramel over the chilled cheesecake and sprinkle with flaky sea salt. Refrigerate for 15 minutes to set the caramel before slicing and serving.
Tips
Cool the Brownie Base Before Adding Cheesecake
After you par-bake the brownie layer, those 10 minutes of cooling are really important. If you pour the cheesecake batter onto a hot brownie base, the bottom of the cheesecake will start cooking unevenly and you can end up with a dense, rubbery layer where the two meet.
The brownie layer should still be slightly warm but not hot to the touch. This gives you a clean separation between the fudgy brownie and the creamy cheesecake on top.
Mix the Cheesecake Filling on Low Speed
Once you add the eggs to the cream cheese mixture, keep your mixer on the lowest speed. Beating eggs on high speed whips air into the batter, and that air expands in the oven and then collapses as it cools. That’s what causes big cracks on top of a cheesecake.
Same thing when you add the sour cream and vanilla. Just mix until you can’t see any streaks. The batter should look smooth and thick, not fluffy or foamy.
Let the Cheesecake Cool Slowly in the Oven
Don’t skip the step where you turn off the oven and let the cheesecake sit inside with the door cracked open. Cheesecake cracks when it goes from hot to cool too fast because the sudden temperature change makes the top shrink faster than the inside.
Crack the oven door about 2 to 3 inches. After 45 minutes inside, the cheesecake will have gently come down in temperature and the surface should be smooth and crack-free.
Then move it to the fridge. Don’t cover it until it’s fully chilled or condensation will drip onto the surface and make it soggy.
More Recipes
- Keto Brownie Bottom Cheesecake
- Keto Salted Caramel Stuffed Chocolate Cookies
- Keto Caramel Peanut Cheesecake Bars
- Low Carb Salted Caramel Fudge
- Keto Tiramisu Brownie Bars
Frequently Asked Questions
Can I use a regular 9-inch pan instead of a springform pan?
A springform pan is really the best option here because it lets you remove the cheesecake cleanly without flipping it over and ruining the brownie base or the caramel topping. If you don’t have one, you can line a regular 9-inch pan with a parchment paper sling that hangs over the sides so you can lift the whole thing out once it’s fully chilled.
Just be extra gentle when lifting it out, and make sure the cheesecake has had the full 5 hours of fridge time so everything is firm and holds together.
Keto Salted Caramel Brownie Cheesecake
Ingredients
Equipment
Method
- Preheat the oven to 325F and line a 9-inch springform pan with parchment paper on the bottom. Melt the butter and dark chocolate together in a bowl over simmering water, stirring until smooth. Remove from heat and let cool for 5 minutes.
- Whisk in the powdered erythritol, then the eggs one at a time. Fold in the almond flour, cocoa powder, and salt. Spread evenly into the prepared pan.
- Bake the brownie layer for 12 minutes until just set on top. Remove from the oven and let cool for 10 minutes while you make the cheesecake filling. Reduce the oven to 300F.
- Beat the cream cheese and powdered erythritol until very smooth, about 3 minutes. Add the eggs one at a time, mixing on low speed after each. Mix in the sour cream and vanilla until just combined.
- Pour the cheesecake mixture over the par-baked brownie base. Bake at 300F for 45 to 50 minutes until the edges are set and the center still has a gentle jiggle. Turn off the oven, crack the door, and let cool inside for 45 minutes. Then refrigerate for at least 5 hours.
- Make the salted caramel by melting the butter over medium heat. Add the brown erythritol and stir for 2 minutes. Add the heavy cream and cook, stirring constantly, for 3 to 4 minutes until thickened. Remove from heat, stir in the vanilla, and let cool to room temperature.
- Drizzle the salted caramel over the chilled cheesecake and sprinkle with flaky sea salt. Refrigerate for 15 minutes to set the caramel before slicing and serving.