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cheesecake brownies on white plate.

Ultimate Cheesecake Brownies (Gluten-Free, Keto)

Turn regular brownies into something special by swirling in a cream cheese mixture on top. These gluten-free cheesecake brownies are a delicious and decadent treat.
Course Dessert
Cuisine American
Keyword cheesecake brownies, gluten free brownies, keto brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 140kcal


Brownie Layer

  • ½ cup unsalted butter melted
  • ½ cup granular sweetener
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • teaspoon sea salt
  • 2 large eggs
  • ½ cup almond flour
  • 3 tablespoons coconut flour

Cheesecake Layer

  • 8 ounces cream cheese
  • 3 tablespoons granular sweetener
  • ½ teaspoon vanilla extract
  • 1 large egg yolk


  • Preheat oven to 350°F. Grease 8×8 baking pan or line with parchment paper.

Brownie Layer

  • In large bowl, combine the butter, sweetener, cocoa, vanilla extract, and salt until well combined.
  • Whisk in the eggs then fold in the flours.
  • Reserve about ¼ cup of batter. Spread remaining batter into prepared pan.

Cheesecake Layer

  • Beat together the cream cheese, sweetener, vanilla, and egg yolk until well blended.
  • Spread cream cheese mixture evenly over brownie layer.


  • Drop reserved brownie batter over cheesecake layer.
  • Swirl in with a knife.
  • Bake for about 30 minutes then transfer to a rack to cool.


Customize with add-ins. By adding your favorite toppings or mix-ins, you can customize them to your own taste. Try mixing in chocolate chips to the batter or sprinkling them on top of the cheesecake layer before baking.
Thin the reserved batter. If the brownie batter for the swirl is too thick, you can thin it with a little hot water or almond milk. A thinner batter is easier to swirl in.
Do not over-swirl. Make big swirls to cover the entire top of the brownies being careful not to overdo it for best results.
Add espresso powder. For a more intense chocolate flavor, you can add in a teaspoon or more of instant espresso powder.
Use a brownie mix. To make this recipe even easier, you can substitute your favorite brownie mix for the homemade brownie batter.


Calories: 140kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 76mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Calcium: 29mg | Iron: 1mg