Few things in this world taste better together than cream cheese and low carb brownies.
The harmony of rich low carb dark chocolate topped with a creamy layer makes these low carb brownies one of the most delectable treats you’ll ever sync your pearly whites into. Not to mention they’re SUPER easy to make — almost too easy if you know what I mean….
So if you’re looking for more low carb desserts, then join me in making these SUPER fudgy low carb brownies!
How to Make Low Carb Brownies
Do you know how easy low carb brownies are to make from scratch?
I had no idea! Before switching to low carb foods, I always used brownie mix — my Mom (the queen of baking) said it wasn’t worth the extra work. But, now that she’s tried this low carb brownies recipe, she’ll never buy a box again!
Here are few tips and tricks that’ll make your low carb brownies even tastier:
Use a double boiler.
We want to melt the unsweetened baking chocolate and butter together — sure this can be done in the microwave, but I find it’s easier to regulate the temperature (and not burn the low carb chocolate) by melting them in a double boiler.
I don’t own a double boiler, so I use a heat safe bowl nestled into a pot with boiling water.
Next, add your keto sweetener.
Erythritol is a sugar alcohol that looks, tastes and has a similar mouth feel to regular sugar (it’s one of those low carb shopping list items I always have on hand).
That said it, it’s a little different than regular sugar in that it’s texture can become “gritty” when not blended properly. To remedy this, we’ll simply dissolve the erythritol into our warm low carb brownies ingredients.
Trust me on the coffee and salt.
Both of these may seem like weird additions to our low carb brownies, but they’re SERIOUS flavor enhancers, and help to crank up the chocolatey deliciousness in our low carb brownies! Plus, the amount we’re adding is extremely hard to taste.
Xanthan gum and why I love it.
Low carb flours bind and rise differently than traditional wheat flour.
Almond flour is my favorite of the paleo flours, as it tastes and looks most similar to wheat (plus it’s crazy low in carbs), but it’s missing the natural binding capabilities of gluten (wheat protein).
To fill this gap, we’ll use xanthan gum — without it you’ll have to eat your low carb brownies from the pan with a fork, which you may choose to do either way 🙂
An electric hand mixer is the best tool for this job!
Mixing the ingredients for these low carb brownies is best done with an electric hand mixer. We want to incorporate everything as smoothly as possible — I’ve tried doing this by hand, and have found it nearly impossible to smooth out all the clumps.
Adding unsweetened baking chocolate on top.
Since our uncooked low carb brownies have a thicker consistency than traditional brownies (this is because they’re SUUUPER fudgy), the old school “swirl” technique won’t work.
Instead, drizzle melted unsweetened baking chocolate on top of the cream cheese layer, and swirl them together with a knife. As you can see, these are clearly not low carb low fat brownies…
How to Store These Keto Brownies
These keto brownies store beautifully in the fridge or freezer.
I like to stash my low carb brownies in the freezer so none of them go to waste, AND, so they’re always available. Simply reheat them in the microwave or toss them in the oven until defrosted.
Sugar Free Brownies Toppings + Mix Ins
Personally, I love these sugar free brownies exactly as they are. But I understand, sometimes creativity strikes and you want to work up your own low carb recipes…
This low carb brownies recipe is based off my plain fudgy brownie recipe, with an added cream cheese topping. Using that logic, you can scratch the cream cheese layer and get down with whatever toppings or mix ins you’re craving!
Here are some ideas:
- Low carb nuts — sliced pecans, walnuts or almonds.
- Unsweetened shredded coconut
- Low carb peanut butter — maybe a layer in the center for some keto peanut butter brownies?
Fudgy Paleo Brownies Ingredient Swaps
As with most baked goods, it’s hard to swaps ingredients and get the same results for these paleo brownies (aside from the mix-ins and toppings suggested above).
Erythritol is one of the few swaps you can make to these low carb brownies — if you’d prefer stevia brownies or coconut sugar brownies, that shouldn’t be a problem. Keep in mind erythritol is typically (depending on the brand you buy) 70% as sweet as table sugar.
These almond flour brownies cannot be turned into coconut flour brownies — that would require much more liquid and they’d be far less fudgy!
Low Carb Brownies Recipe
There you have it friends, everything you need to know about the fudgiest, creamiest low carb brownies you’ll ever taste! Can’t wait to hear what you think, leave me a comment below and let me know how your low carb brownies turned out!
- Chocolate Chia Pudding
- Almond Flour Shortbread Cookies
- Low Carb Zucchini Bread
- Low Carb Protein Shake
- Low Carb Hot Chocolate
Low Carb Brownies With a Cream Cheese SwirlPrint Recipe Pin Recipe
- 8 Oz Cream Cheese softened
- 1/2 Cup Swerve or Lakanto (see sweetener notes below)
- 1 Egg
- 1 Teaspoon Vanilla
- Preheat to 350 F and prepare the oven so the rack is on the lower 3rd of the oven.
- Prepare an 9x13 baking dish with parchment paper.
- In a large bowl, combine softened cream cheese (8 Oz), erythritol (1/2 cup), egg (1) and vanilla (1 teaspoon) with an electric mixer and set aside.
- In a double boiler combine unsalted butter (1 stick) and baking chocolate (6 Ounces). Melt and stir to combine ingredients.
- Add erythritol (1 1/2 cup), salt (1/2 teaspoon), instant coffee (1 teaspoon) and xanthan gum (1 teaspoon). Use a rubber spatula to stir until the chocolate mixture has absorbed the dry ingredients.
- Remove from heat and add eggs (4), combine using an electric mixer.
- Mix in almond flour (1/2 cup) and unsweetened cocoa powder (1/4 cup).
- Pour brownie batter into prepared baking dish.
- Then pour the cheesecake layer on top.
- In double boiler, melt the remaining 3 Ounces of unsweetened baking chocolate.
- Pour the melted baking chocolate in horizontal lines over the cheesecake layer.
- Use a knife to drag lines through the chocolate, and create “swirls”.
- Bake for 30 minutes, or until a knife inserted into the center comes out clean.
Fans Also Made These Low Carb Recipes:
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Cocoa Powder. I much prefer dutch process cocoa powder in sweets, as it’s significantly less bitter than regular!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- These low carb brownies can be made without the cheesecake topping.