Craving chocolate brownies, but want to keep the carb count low? These Low-Carb Peanut Butter Cheesecake Brownies won’t disappoint!
These low carb cheesecake brownies are quickly becoming one of my favorite desserts. With a brownie layer topped by a peanut butter cheesecake layer, they satisfy a sweet tooth and chocolate craving in every bite. The first time I made them I was so surprised at how not “low carb” they tasted.
As I shared recently, low carb baking is quickly becoming my favorite recipe development strategy. While I’m not on a ketogenic diet or living a keto lifestyle, I have increasingly become mindful of the amount of sugar I’m eating, especially after doing The CGM Experiment.
What I learned through that experiment is that I personally feel better (and my blood sugar responds better) to mostly low-carb living, workouts notwithstanding (meaning that I do find on heavier workout days, my body is better able to handle a higher carbohydrate load at pre-workout and post-workout meals.)
That said, I think we can all agree that high-carbohydrate desserts aren’t exactly the best choice to grab before/after a workout on the regular. So I’m sticking mostly with low carb desserts for now… and why wouldn’t I when I can enjoy delicious low carb chocolatey brownies like these!
A couple of notes if you’re new to low-carb baking:
I find low carb desserts using almond flour (and often including coconut flour as well) to be moister than traditional baked goods. This may take a little bit of getting used to, but with time (and the overall better feeling after eating a low carb dessert), I think you’ll agree, the trade-off compared to high-sugar traditional brownies is well worth it.
The next time you have a craving for chocolate cheesecake brownies, give this easy recipe a try.Print
Low-Carb Peanut Butter Cheesecake Brownies
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Low-Carb Baking
- Diet: Gluten Free
- Cooking spray
- 1 1/2 cups almond flour
- 1/3 cup Swerve, brown (or sugar-free sweetener of choice)
- 3 Tbsp. cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon instant coffee (optional)
- Pinch of salt
- 3 large eggs
- 6 tablespoons butter, melted or coconut oil
- 1/3 cup water
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 1/2 cup peanut butter
- 1/4 cup butter, softened
- 2/3 cup Swerve powdered sweetener (or other powdered sugar substitute)
- 1/3 cup milk
- 1/3 cup sugar free chocolate chips or dark chocolate chips
- Preheat oven to 325ºF. Coat a 13- × 9-inch baking dish or baking pan with cooking spray or line with parchment paper.
- Whisk together almond flour, Swerve, cocoa powder, baking powder, and salt in a mixing bowl. Stir in eggs, melted butter, water, and vanilla, mixing well. Spread brownie batter evenly in prepared dish.
- Beat cream cheese, peanut butter, and butter together using an electric mixer until smooth. Beat in powdered Swerve and milk until smooth. Spoon cream cheese mixture over top of the brownie mixture, using a knife to swirl into batter.
- Sprinkle with chocolate chips. Bake in preheated oven until set, about 40 minutes. Let cool to room temperature. Store in refrigerator in an airtight container.
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