Keto Cream Cheese Brownies {Vegan, Paleo}

These keto cream cheese brownies are the new MVP in the dessert recipe game! They are 100% dairy-free and low carb, and topped with a creamy cashew cream cheese frosting! Ready in under 30 minutes, you won’t believe them to be secretly healthy- They are moist, gooey and fudgy!

Keto Vegan Cream Cheese Brownies

I used to think I loved fudgy brownies on their own until I topped them with a healthy cream cheese frosting. After enjoying multiple batches of these keto brownies with a cream cheese frosting, I have a new favorite. 

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. 

This recipe came about when I made a batch of cashew cream cheese frosting and had a last-minute conference call scheduled in. I placed the frosting in the fridge, and returned several hours later to a pleasant surprise- It had thickened beautifully.

Now usually, I’d enjoy my brownies on their own, or frost it with my favorite healthy chocolate frosting. This time, I opted to spread a thick layer of the cashew cream cheese over it and voila- It tasted like chocolate cheesecake! 

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!

Also, I mentioned earlier that these brownies are secretly healthy…and they are! The brownies are naturally keto and low carb made without sugar or grains. The frosting is dairy-free (made with cashews!) which makes the entire recipe vegan, paleo and gluten-free!

keto friendly cream cheese brownies

How to make keto brownies with cream cheese

Making these cream cheese brownies are ridiculously simple- You simply bake up a batch of brownies then while it’s baking, prepare your cream cheese brownies!

The Ingredients

  • 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. 
  • 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. 

The directions

  1. Prepare your brownies and let cool completely. 
  2. Soak your cashews in a bowl of water, until just covered. Allow sitting for an hour, before draining them of the liquid.
  3. 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. 
  4. Transfer to a large mixing bowl and refrigerate for an hour, until it has cooled and thickened. 

best keto brownies with cream cheese

Recipe Substitutions and Dietary Swaps

  • Vegan Cream Cheese 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 maple syrup with agave nectar, maple syrup or for non-strict vegans, honey.

How to store keto cream cheese chocolate brownies

  • To store. Once the cream cheese 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 healthy brownie recipe ideas

Keto brownies with cream cheese

Recommended tools to make cream cheese brownies

  • High-speed blender. I’ve been using this blender for the last 5 years and it has never let me down. The price is well worth it- I can still see multiple years of use! 
  • Food processor. My go-to food processor, it is well priced and processes anything and everything! 
keto cheesecake brownies

Keto Cream Cheese Brownies {Vegan, Paleo}

Keto Cream Cheese Brownies recipe made with a fudgy brownie base and topped with a healthy dairy free cashew cream cheese frosting! Naturally low carb and sugar free, it's also paleo, vegan and gluten-free
5 from 3 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: brownies
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 12 Brownies
Calories: 248kcal
Author: Arman



  • 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.


* You may not need this- Only if your frosting is too thick. 
Keto cream cheese brownies should be stored in the fridge in a sealed container, for up to 2 weeks. Brownies are freezer friendly and can be stored in the freezer for up to 6 months. 


Serving: 1brownie | Calories: 248kcal | Carbohydrates: 6g | Protein: 4g | Fat: 20g | Potassium: 4mg | Fiber: 3g | Vitamin A: 4% | Vitamin C: 4% | Calcium: 3% | Iron: 4%
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