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Keto Mocha Cheesecake Brownies Recipe

A low-carb dessert that’s rich, chocolatey, and infused with coffee flavor. These Keto Mocha Cheesecake Brownies are easy to make and perfect for anyone following a keto diet or craving a decadent treat.

Ingredients

Scale
  • 1/2 cup unsalted butter (cut into chunks)
  • 2/3 cup keto-friendly chocolate chips
  • 2 large eggs
  • 2/3 cup powdered erythritol
  • 1/3 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the Mocha Cheesecake Layer:

  • 8 oz cream cheese, softened
  • 1 large egg
  • 1/3 cup powdered erythritol
  • 1 teaspoon instant coffee granules
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper.
  • For the Brownie Layer: Melt butter and chocolate chips in a microwave-safe bowl in 20-second bursts until smooth. Let cool slightly.
  • In another bowl, whisk eggs and erythritol until pale. Stir in the melted chocolate mixture and vanilla.
  • Sift almond flour, cocoa powder, baking powder, and salt into the wet ingredients. Mix until combined, then spread batter evenly into the pan.
  • For the Mocha Cheesecake Layer: Beat cream cheese until smooth. Add erythritol, egg, dissolved coffee granules, and vanilla, mixing until creamy.
  • Spoon cheesecake mixture over the brownie batter in dollops. Swirl with a knife for a marbled effect.
  • Bake for 30–35 minutes until edges are set and the center is slightly jiggly. Cool completely before slicing. Chill in the fridge for best results.

Notes

  • Use room-temperature ingredients for the cheesecake layer to avoid lumps.
  • Store brownies in an airtight container in the fridge for up to a week.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

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