Keto cheesecake brownies are made of a fudgy low carb brownie base, topped with the most creamy dairy free cream cheese! One bowl, 30 minutes and PERFECT for an easy keto dessert! 3 grams net carbs.
Keto Cheesecake Brownies
I’ve been eating these every night after dinner, and sometimes before my morning workout. Every time I make a second or third coffee, I’m sneaking away little bites then too.
Unlike traditional cream cheese brownies or cheesecake brownies, mine is a little different. Instead of baking them into the brownies, you simply use it as a frosting! Once the brownies have cooled, go to town on spreading a thick layer over the chocolate brownies!
You’ll also LOVE how they are not just keto and low carb, but fit the other major diets too. No eggs, so vegan. No grains, so paleo and gluten free!
How to make cream cheese keto brownies
- Brownie base- You can use any brownie base- I used my best keto brownies, but I know that these almond flour brownies and flourless keto brownies work well too. If you are vegan, vegan brownies work too.
- Raw cashews- Avoid using roasted or salted cashews, or you’ll find the taste to be overly salty and dry.
- Keto maple syrup- This provides sweetness, and also a smoother frosting texture.
- Apple cider vinegar- Ensures the frosting is smooth and also binds it together.
- Lemon juice- A slight tang which gives it the cream cheese flavor.
- Vanilla extract- Perfect for a touch of vanilla flavor.
- Salt- To bring out the natural sweetness of the frosting.
- Milk of choice- To make the frosting either more smooth or thick.
- Prepare your brownies and let cool completely.
- Soak your cashews in a bowl of water, until just covered. Allow sitting for an hour, before draining them of the liquid.
- In a high-speed blender or food processor, add all your ingredients, except for your milk of choice. Blend until thick and creamy. If the frosting is too thick, add a dash of milk.
- Transfer to a large mixing bowl and refrigerate for an hour, until it has cooled and thickened.
Recipe Substitutions and Dietary Swaps
- Vegan Cheesecake Brownies. Use dairy-free butter for the butter and replace the eggs with energy-G egg replacer. I have NOT tested this out with a flax or chia egg, so I cannot vouch for the results.
- Cream cheese frosting. An easy hack is to use store-bought cream cheese and let sit at room temperature. Once thick and smooth, add some liquid sweetener (syrup, agave nectar, etc) and milk to thin out.
- Keto Maple Syrup. If you don’t follow a strict ketogenic diet, you can replace the keto syrup with agave nectar, maple syrup or for non-strict vegans, honey.
Storing and freezing Tips
- To store. Once the cream cheese keto brownies have been frosted, store the brownies in a sealed container or covered on a plate. Refrigerated brownies will keep fresh for up to 2 weeks. However, if you use a dairy-based cream cheese frosting, they will keep for a week.
- To freeze. Individually wrap the brownies in parchment paper and place them in a ziplock bag. They will keep well frozen for up to 6 months. Let them thaw at room temperature or in the fridge overnight.
More Easy Keto Desserts
- Raspberry Brownies
- Keto Cinnamon Rolls
- Coconut Cream Pie
- Cookie Dough Brownies
- Cosmic Brownies
- Flourless Fudge Brownies
Keto Cheesecake Brownies- No Dairy!
- Prepare the brownies as directed. Let cool completely.
- Soak your cashews in a bowl of warm water, for at least 30 minutes. Drain and set aside.
- In a high-speed blender or food processor, add all your ingredients, except for your milk, and blend until thick and creamy. Taste the frosting and if it is not sweet enough, add a dash more syrup. If the batter is too thick (or if you'd like a thinner frosting) add milk, one tablespoon at a time.
- Transfer to a container and refrigerate for an hour, to thicken.
- Once thick, frost your brownies and re-refrigerate for an hour before slicing.