Sugar-Free Cheesecake Brownies {Low Carb, Keto, Nut Free} (2024)

These scrumptious sugar free, low carb cheesecake brownies are quick to make and kid approved! They're gluten free, keto, nut free and just 3 net carbs per serving!

This easy sugar free cheesecake brownie recipe is quick and ready in 30 minutes! You can make these ahead and they hold well for any party! It's the best of both worlds, sugar free chocolate brownies topped with sugar free cheesecake!The best of both Low Carb Recipes in my opinion, the ultimate Cheesecake Brownies!

The brownies are actually flourless, nut free, gluten free, low carb and keto! The cheesecake topping is sugar free, low carb, gluten free and keto as well! It's the perfect allergy friendly treat for everyone!

Can I leave out the Instant Espresso?

If you don't have instant espresso you can leave it out, but it does help enhance the chocolate flavor in the brownies. Coffee is often added to many chocolate recipes to make the chocolate flavor even more pronounced.

I've used it in my Sugar Free Chocolate Sorbet, Chocolate Fudge Cake, and Chocolate Brownie Mousse Cake.

How to Make Sugar Free Cheesecake Brownies

Ingredients

For the brownies you need eggs, butter, sour cream, vanilla extract, low carb sweetener, instant espresso powder, unsweetened cocoa powder, baking powder, salt and sugar free chocolate chips.

For the cheesecake topping, you need cream cheese, egg, low carb sweetener, vanilla extract and an optional topping of sugar free chocolate or chips.

Directions

Preheat oven to 350 degrees F.

In a stand mixer, add the first 5 ingredients and blend on high until combined well.

In another bowl whisk together the next 5 dry ingredients.

Pour this into the wet ingredients and blend on high until combined.

Gently stir in the chocolate chips.

Grease an 8 by 8 baking dish.

Pour half the brownie batter into the pan. Set aside remaining batter.

Prepare the cheesecake topping using a stand or hand held mixer to blend until smooth.

Pour half the cheesecake topping onto the brownie batter in the pan.

Pour the remaining brownie batter over the the cheesecake topping.

Finish with remaining cheesecake topping.

Use a butterknife to swirl the batter and cheesecake topping together.

Decorate with optional chocolate bar chunks or chips if desired before baking.

Bake 30-35 minutes until toothpick in center comes out clean.

Allow to cool for 15-20 minutes before slicing.

Can these Cheesecake Brownies be made Dairy Free?

Yes you can make these cheesecake brownies dairy free. First swap out the butter in the brownie batter with coconut oil. Swap out the sour cream with coconut yogurt or canned coconut milk.

For the cheesecake topping, you could just skip the cheesecake topping as the brownies are equally as good on their own. But if you still want that cheesecake topping, swap out the cream cheese with a vegan cream cheese substitute.

Swapping Low Carb Sweeteners

You can sub the chocolate liquid stevia with vanilla liquid stevia or plain liquid stevia.

Swerve sweetener is less sweet than most erythritol sweeteners so if you were to substitute it, I would say just use ½ cup in the brownies and remove the chocolate stevia.

I like the brand Lily's Sweets for sugar-free chocolate chips and that's what I used in this recipe. You can use 85% dark chocolate instead as well.

If you don't use Swerve or stevia in the cheesecake filling you can replace it with a sweetener of choice that equals about ½ cup of sugar. Here is my Sweetener Guide and Conversion chart.