Go Back
Homemade Keto Cream Cheese Brownie Bars photo
Print Recipe Save it for later

Keto Cream Cheese Brownie Bars

Fudgy keto brownie bars topped with a creamy cheesecake layer for an easy low-carb dessert.
Prep Time10 minutes
Cook Time25 minutes
Total Time25 minutes
Servings: 18 bars

Ingredients

  • 1 cup fine almond flour
  • 1/4 cup cocoa powder
  • 2 tbsp dutch cocoa or additional cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup granulated erythritol (or regular sugar)
  • 1/3 cup melted coconut oil or butter
  • 3 tbsp water or additional oil
  • 2 eggs (or 2 flax eggs)
  • 8 oz cream cheese or vegan cream cheese
  • 2/3 cup yogurt or coconut cream
  • 1/4 cup erythritol (or sugar or maple syrup for non-keto)
  • 1 1/2 tbsp almond flour (additional)

Instructions

  • Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper and set aside.
  • Make the brownie layer by whisking together 1 cup fine almond flour, 1/4 cup cocoa powder, 2 tbsp dutch or additional cocoa, 1 tsp baking powder, 1/4 tsp salt, and 2/3 cup granulated erythritol in a bowl.
  • Add 1/3 cup melted coconut oil or butter, 3 tbsp water or additional oil, and 2 eggs (or 2 flax eggs) to the dry ingredients and mix until evenly combined.
  • Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula or a sheet of parchment paper.
  • Make the cheesecake layer by blending 8 oz cream cheese with 2/3 cup yogurt or coconut cream, 1/4 cup erythritol (or sweetener of choice), and 1 1/2 tbsp almond flour until smooth in a blender, food processor, or with an immersion blender.
  • Spread the cheesecake mixture evenly over the brownie layer in the pan.
  • Bake on the center rack for 25 minutes. When the timer goes off, turn off the oven and leave the door closed; let the pan sit in the oven for 8 minutes.
  • Remove the pan from the oven, let the bars cool completely at room temperature, then refrigerate for a few hours until firm before slicing into 18 bars.
  • Optional: melt about 3 oz chocolate chips with a little oil and spread over chilled bars before serving.

Equipment

  • 8x8-inch Baking Pan
  • Parchment paper or cooking spray
  • Mixing bowls
  • whisk or spoon
  • Immersion blender or food processor (or regular blender)
  • Spatula
  • Measuring cups and spoons

Notes

  • Recipe adapted from the author's keto cheesecake and keto brownies.
  • For a nut-free option, substitute the almond flour as noted in the ingredients.
  • Use vegan cream cheese and yogurt/coconut cream for a dairy-free version.
  • Optional chocolate drizzle improves appearance and flavor.