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Home / Recipes / Keto Desserts

Keto Cheesecake Cream Cheese Brownies

By Lisa MarcAurele · Jul 5, 2020 · 77 Comments

65.3K shares
Jump to Recipe
keto cheesecake brownies

What could be better than combining two decadent desserts in these keto cheesecake brownies? With just 3 net carbs per serving, these cream cheese brownie bars are a great way to satisfy your sweet tooth on a keto diet.

cheesecake brownie square on small white plate.
Article Index
  • Why you'll love it
  • Ingredients
  • Tips
  • Instructions
  • ️ Serving suggestions
  • Variations
  • FAQS
  • Related recipes
  • Recipe

Why you'll love it

Is there anything more indulgent than combining two desserts into one decadent treat? Sure, simple desserts can be just as lovely as elaborate ones. I get it.

But sometimes, you need a dessert that feels like a celebration with every bite, you know? That’s why I decided to bring together rich, fudgy brownies and creamy, tangy cheesecake into one incredible treat!

These bars are out-of-this-world delicious. The flavors compliment each other perfectly with just the right balance of sweet cream and slightly bitter dark chocolate. 

And to top it all off, these little bites of heaven are only 3 net carbs each. And there’s no flour of any kind in the recipe.

That’s right. Indulgent, guilt-free, and combining the best of both worlds with two of the most popular desserts out there.

So the next time you need a dessert for a special occasion, or you’re just in the mood for something extra, a keto cheesecake brownie may be just what you need.

Ingredients

This is about to become one of your favorite desserts! There are two parts to it - the gluten-free brownies and the light and fluffy cheesecake.

Flourless Brownies

Here are the ingredients I used to make rich keto brownies. When you are trying decide which sugar substitute to use, follow this keto sweetener guide.

  • Unsalted butter
  • Dark chocolate
  • Low-carb sugar substitute
  • Eggs
  • Cocoa powder
cheesecake brownies recipe ingredients.

Cheesecake Topping

I made a basic cheesecake layer. Here's what I used in it.

  • Cream cheese
  • Heavy cream
  • Low-carb sugar substitute
  • Vanilla extract
  • Cinnamon

Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

Tips

  • Strain the cheesecake filling. If your cheesecake filling isn't thick enough, strain it before adding to the cooled brownies.
  • Let it chill. Let the dessert chill for at least four hours so the cheesecake can set completely before you serve it.
  • Use a chilled bowl. Whip the cream in a cold bowl. This will speed up the process of whipping the heavy cream.
  • Use parchment paper. If you want to freeze cheesecake, I suggest covering the pan with parchment paper so that it doesn't freeze to the pan.

Instructions

First, we’ll whip up a batch of flourless brownies. Next, we’ll prepare the cheesecake topping. Then after your brownie layer has cooled, it’s time to assemble!

Making the brownie layer

This is the tastiest brownie batter you have ever made. The best part is that this brownie recipe is super-simple and low-carb. Even if you just make the brownie recipe, you'll love it by itself.

  • In a medium saucepan over medium-low heat, melt the chocolate and butter.
melting chocolate and butter in saucepan.
  • Transfer the melted chocolate mixture into a mixing bowl and add the stevia and cocoa powder. Stir to combine.
  • Whisk in eggs one at a time.
egg added to brownie batter.
  • Transfer the brownie mixture into greased pan, then bake at 350°F for 15-20 minutes.
brownie batter in square baking pan.
  • Remove from the oven and set aside to cool.
baked flourless brownie base in square baking pan .

Preparing the cheesecake layer

This cheesecake mixture is high-fat and high-protein. The cheesecake batter is rich, smooth, and has the most incredible flavors.

  • In a large mixing bowl, combine the cream cheese, stevia, vanilla extract, and ground cinnamon. Blend until smooth and creamy.
initial cheesecake topping ingredients in glass mixing bowl.
  • In a separate bowl, use a hand mixer to whip the heavy cream until stiff peaks form.
heavy cream whipped to stiff peaks.
  • Slowly fold the whipped cream into the cream cheese mixture until well-combined.
cheesecake topping for brownies.

Completing the keto dessert

  • Pour the cheesecake topping over the cooled brownies. 
  • Place the dessert in your fridge for 4 hours to set. Once they’re set, slice into squares and enjoy!
cheesecake brownie on small white plate with no cocoa garnish.

I love that dark chocolate contains powerful antioxidants. So not only are keto cream cheese brownies guilt-free, but they even provide a little health boost! Win-win.

Dark chocolate is not quite as sweet as milk chocolate. I find the longer I eat low sugar and low carb, the less sweetness I need in my treats. 

Dark chocolate provides just the right amount of chocolate flavor without being overly sweet. It’s deliciously rich, just what I want from a fudgy brownie.

️ Serving suggestions

The cheesecake layer is also quite sweet, which balances the dark chocolate brownie layer. Together, I think the sweetness is just right.

The combination of dense, fudgy brownie with light and sweet cheesecake is truly decadent. When I’m craving something sweet, it’s the kind of satisfying treat I love!

Seriously, who can resist topping a keto brownie with cheesecake?

When baking for my family or friends, I’ll even sprinkle a little unsweetened cocoa powder on top. I think the end result looks almost as great as it tastes.

Next time you need a treat for a special occasion, or just want to treat yourself, you have to try these keto cheesecake brownies.

Serve this with a cup of bulletproof coffee or your favorite sugar-free latte.

Variations

There a lot of different ways to make a baked brownie topped with cheesecake. Here are a few of my favorite variations.

  • Add more sweetener. If you prefer more sweetness or are making this recipe for a non-keto group, you may want to add some additional low-carb sweetener to the brownie layer.
  • Drizzle with chocolate sauce. Add some chocolate drizzle on top of the chilled cheesecake.
  • Top with fresh fruit. Add a raspberry or two on top for a healthy garnish to the dessert cuisine.
  • Stir in chocolate chips. Stir in some low-carb chocolate chips for a double chocolate flavor.
  • Make it minty. Add peppermint extract to the brownie crust.
  • Use a muffin tin. Make mini brownie cheesecake cupcakes, which are basically brownie crust with cheesecake on top.
cheesecake brownie with cocoa garnish.

FAQS

Here are some questions people often ask about how to make keto brownie bottom cheesecake. If you don't see your question in this list, please leave it in the comments.

How many net carbs are in each brownie?

When I bake this recipe, I cut it into 16 brownie cheesecake bars.
At this size, each square will have 4 grams of carbohydrates and 1 gram of fiber. So each serving will contain 3 net carbs.

Compare that to commercial cheesecake brownie squares, which can contain anywhere between 30 and 55 net carbs! I can only imagine the sugar crash.

These keto cheesecake brownies are the perfect treat when you want to indulge guilt-free.

How do you store leftover creamy cheesecake brownies?

If you made this in a springform pan, cover it in aluminum foil or plastic wrap and refrigerate it for up to three days. Or store it in another airtight container for the same amount of time.

Can you use brownie mix instead?

As long as the brownie mix is low-carb and keto-friendly, that can be a really fantastic way to save some time.

Related recipes

You’ll find all kinds of desserts on this blog, from easy chocolate fudge to fancy tiramisu. Looking for other low carb and keto friendly treats? Indulge in a few of these favorites:

  • Keto Chocolate Peanut Butter Bars taste just like peanut butter cup candies and can be enjoyed as a dessert or fat bomb!
  • Keto Red Velvet Cake is made from scratch with low carb flours and topped with keto friendly cream cheese frosting.
  • Cranberry Swirl Cheesecake is just as beautiful as it is delicious. This festive dessert is sure to please any crowd!
  • Low Carb Peanut Butter Pie is a heavenly keto pie that doesn’t need to be baked in the oven.
  • Keto Yellow Cake will take you back to birthday parties as a kid, expect you can enjoy it as an adult totally guilt-free!
  • Vegan Cookie Dough Bars are a simple no bake treat made with only 5 ingredients.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

cheesecake brownie square on small white plate.

Keto Cheesecake Brownies

4.87 from 23 votes
What could be better than combining two desserts in these keto cheesecake brownies? With only 3 net carbs in each serving, these cream cheese brownie bars are perfect for satisfying your sweet tooth on the keto diet.
Prep Time:10 minutes mins
Cook Time:20 minutes mins
Set Time:4 hours hrs
Total Time:30 minutes mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 16 people
Calories: 216

Video

Ingredients

Flourless Brownies

  • 2 tablespoons unsalted butter
  • 3.5 ounces dark chocolate
  • 3 tablespoons low carb sugar substitute
  • 3 large eggs
  • ¼ cup cocoa powder

Cheesecake Topping

  • 16 ounces cream cheese softened
  • 1 cup heavy cream
  • ½ cup low carb sugar substitute or less to taste
  • 3 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
US Customary - Metric

Instructions

  • Preheat your oven to 350°F and spray a 8x8-inch baking dish with non-stick cooking spray.
  • In a medium saucepan over medium-low heat, melt the chocolate and butter.
  • Pour the melted chocolate mixture into a mixing bowl and combine it with the sweetener and cocoa powder.
  • Slowly whisk in the eggs one at a time and then transfer the brownies from the bowl to a square 8x8-inch baking pan to bake for 15-20 minutes. Once cooked, set the brownies aside to cool.
  • Cheesecake Topping
  • In a large mixing bowl, combine the cream cheese, sweetener, vanilla extract, and ground cinnamon.
  • Blend the mixture until it is smooth and creamy.
  • In a separate bowl, use a hand mixer to whip the heavy cream until stiff peaks form.
  • Slowly fold together the cream cheese and whipped cream until all the ingredients are well-blended.
  • Pour the cheesecake topping over the cooled brownies and place the dessert in your fridge for 4 hours to set.

Notes

If needed, strain the filling before transferring it to the cooled brownies.
Be sure to let the dessert chill for at least 4 hours so the cheesecake can set before serving.
Use a chilled bowl to speed up the process of whipping the heavy cream.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1square | Calories: 216 | Carbohydrates: 4g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 90mg | Sodium: 111mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 695IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1.2mg

Additional Info

Net Carbs: 3 g | % Carbs: 5.9 % | % Protein: 5.9 % | % Fat: 88.2 % | SmartPoints: 9
Values
Array
(
    [serving_size] => 1
    [calories] => 216
    [carbohydrates] => 4
    [protein] => 3
    [fat] => 20
    [saturated_fat] => 11
    [cholesterol] => 90
    [sodium] => 111
    [potassium] => 128
    [fiber] => 1
    [sugar] => 1
    [vitamin_a] => 695
    [vitamin_c] => 0.1
    [calcium] => 49
    [iron] => 1.2
    [serving_unit] => square
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: September 17, 2018... Last Updated: January 7, 2019

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Reader Interactions

Comments

  1. Rebecca

    August 13, 2023 at 2:43 pm

    What kind of sweetener do you use? Is it the Monkfruit glandular? I made these before and used that sweetener and the cream cheese topping seemed gritty.

    Thanks,
    Rebecca

    Reply
    • The Low Carb Cook

      August 20, 2023 at 10:40 pm

      I like to use the CLASSIC MONK FRUIT SWEETENER from LAKANTO

      Reply
  2. Josephine

    July 10, 2022 at 11:24 pm

    Amazing recipe! I love how just a small piece is filling! It defiantly is satisfying and delicious!

    Reply
  3. Lisa Evans

    September 22, 2021 at 3:02 pm

    5 stars
    Very very good. Totally agree with reviewer Chelsie. Will become a favorite. Thanks

    Reply
  4. Rita

    January 15, 2020 at 2:27 pm

    Absolutely beautiful it’s hard to believe this is a low carb desert ! It’s the best one I have made up to now & no one would ever no

    Reply
  5. Malorie Edie

    January 08, 2020 at 5:03 pm

    3.5 oz is that 1 whole dark chocolate bar? how much is 16 oz for the cream cheese? Is it tbsp or in cups?

    Reply
    • Lisa MarcAurele

      January 09, 2020 at 8:55 am

      It depends on the brand of chocolate, but most large bars are a little over 3 ounces. For cream cheese, I typically buy 8 ounce blocks so it's two of those. A half ounce of cream cheese is generally equivalent to 1 tablespoon so 8 ounces is equal to 1 cup.

      Reply
    • Laurie

      July 11, 2022 at 3:43 pm

      Is the chocolate sweetened or unsweetened?

      Reply
      • Lisa MarcAurele

        July 11, 2022 at 9:08 pm

        Dark chocolate is used which is generally semi-sweet.

  6. Lisa MarcAurele

    October 26, 2019 at 8:07 pm

    Check your email for confirmation for the FREE printable meal plan. Perhaps it went to spam? You can totally ignore the special offer that comes up if you aren't interested.

    Reply
  7. Chelsie

    August 15, 2019 at 8:00 pm

    I’ve made many Keto desserts and tried variations of cheesecake desserts and this is by far the best recipe I’ve came across. The bottom brownie was a little bit bitter but the sweetest of the cream cheese filling on top evened it out. Amazing and delicious. Will defiantly be making again. Thank you

    Reply
  8. Hilva Allen

    August 11, 2019 at 9:15 am

    A serving is 1/2" x 1 /2" ?

    Reply
    • Lisa MarcAurele

      August 11, 2019 at 11:51 am

      It's best to keep the pieces small for keto. For low carb, it might be okay for larger slices.

      Reply
      • Julie

        October 16, 2022 at 11:13 am

        My brownie portion came out way to hard…any ideas why that is? Otherwise it was delicious I was just hoping for a softer more fudgy brownie layer ….I cooked for the suggested time and temp

    • Shirley

      January 07, 2020 at 10:50 am

      Very small. How do you cut it so small.

      Reply
      • Lisa MarcAurele

        January 07, 2020 at 2:55 pm

        A small sized spatula! 🙂

    • Laura Vilendrer

      January 10, 2020 at 9:37 am

      Well 16 servings would be 2" x 2". 4 rows across and 4 rows the other way, 4×4 is 16

      Reply
  9. Jo-Anne Boudreau

    July 31, 2019 at 4:05 am

    Hi Lisa, this combo of brownie/cheesecake sounds delish!! I'm going to make it this weekend. I was wondering if you stabilize the whipped cream, would that eliminate the need to strain the cream cheese mixture and possibly improve the texture of the cream cheese mixture?? If so, what method would you recommend to stabilize the whipped cream?

    Jo-Anne

    Reply
    • Lisa MarcAurele

      July 31, 2019 at 7:57 am

      A little gelatin that's been bloomed in water is what I use for stabilizing whipped cream. And it likely would improve texture and eliminate the need to strain.

      Reply
    • Shirley

      October 05, 2022 at 10:54 pm

      Second time I have made this everyone loves it and they don’t know its keto

      Reply
  10. Rose

    July 12, 2019 at 3:08 pm

    5 stars
    These are amazing! The chocolate layer is very dense and firm, not soft like a brownie, but more like a dark chocolate bar with some give when bitten into. Very chocolatey. The topping is rich and delicious. The cinnamon adds a hint of decadence. I used monkfruit sweetener, adding a little less and tasting as I went because I didn't know which sweetener was used. I kept out half in the fridge and they lasted for a week with no loss of quality. I froze the rest individually on a cookie sheet and them popped them into a freezer bag. I'm trying to give my body a break from them this week. They have been my go to every night after dinner for my sweet treat!

    Reply
  11. Janet Adey

    July 11, 2019 at 12:44 pm

    How big is the square in order to get the carbs right please

    Reply
    • Lisa MarcAurele

      July 11, 2019 at 12:51 pm

      It depends on your pan size. I use a square pan and divide into 16 square pieces.

      Reply
      • Janet Adey

        July 13, 2019 at 9:22 am

        5 stars
        It would help if you could tell me the pan size you use please

      • Lisa MarcAurele

        July 13, 2019 at 11:27 am

        I used an 8x8-inch square baking pan. I'll add that to the recipe card.

  12. Brandy

    June 23, 2019 at 5:59 am

    What is it your sprinkling on top of the finished product, unsweetened cocoa?

    Reply
    • Lisa MarcAurele

      June 23, 2019 at 10:40 am

      It's just unsweetened cocoa powder.

      Reply
  13. Ami

    June 02, 2019 at 10:54 pm

    I followed the recipe exactly, and my family did not like the brownies at all. They tasted terrible...I think the problem was that I used unsweetened cocoa powder and didn’t increase the stevia. The topping was fairly good. We ended up tossing out the brownie and using the topping to dip strawberries in instead.

    Reply
  14. Pattie

    May 29, 2019 at 7:16 pm

    What's the brownie texture like without flour? Can I add almond flour for a softer texture? If so how much would you suggest?

    Reply
    • Lisa MarcAurele

      May 30, 2019 at 6:53 am

      It's more dense and fudge like. You can try adding almond flour, but I'm not sure how much you'd want to use. Maybe 1/2 cup?

      Reply
      • Pattie

        May 30, 2019 at 9:16 pm

        Thanks for your prompt response Lisa. I'll give that a try.

  15. Debbiedowner

    May 24, 2019 at 4:43 pm

    Lindt Dark Chocolate is not Keto friendly just FYI.....

    Reply
    • Lisa MarcAurele

      May 24, 2019 at 6:39 pm

      It's low carb and has very low sugar. But I do agree that strict keto should avoid eating it.

      Reply
    • starlady gs

      June 21, 2025 at 8:04 pm

      3 stars
      I haven't tried making this yet. I want to make it using a cupcake pan as you suggested. What temperature and bake time would you suggest?

      Reply
  16. Rebecca

    March 02, 2019 at 8:12 am

    These are very rich & dense. I would suggest making a smaller batch & testing for sweetness which for me wasn’t enough. I also took the advice of a previous commenter & added a little gelatin to the chocolate brownie. They are very good & I’m freezing half of my batch.

    Reply
  17. Maria

    February 22, 2019 at 4:36 pm

    How many brownies does this recipe make? Thank you!

    Reply
    • Lisa MarcAurele

      February 23, 2019 at 6:55 am

      It's listed at the top of the recipe: Servings 16 people (so that's 16 brownies)

      Reply
  18. Michelle

    January 31, 2019 at 8:32 am

    I only have liquid stevia on hand, would that work for this recipie? If so, how much would I use in the brownies and topping?

    Thank

    Reply
    • Lisa MarcAurele

      January 31, 2019 at 9:35 am

      It depends on the stevia you are using. If it's a one-for-one sugar replacer, the amount is the same. So once you find out the sugar conversion of your sweetener brand, it's easy to figure out how much you'll need.

      Reply
  19. Sandy

    January 07, 2019 at 11:42 pm

    Lisa.....can I use unsweatened Cocoa Powder??

    Reply
    • Lisa MarcAurele

      January 08, 2019 at 8:34 am

      It should work. I believe the standard conversion is 3 tablespoons cocoa and 1 tablespoon fat (butter or oil) to 1 ounce unsweetened chocolate. You may also want to add a little more sweetener if using unsweetened cocoa.

      Reply
  20. Colleen McCann

    December 21, 2018 at 8:22 pm

    Hi Lisa~ I’m wondering about using 100% Baking Chocolate (which is 100% cacao) I have some Bakers brand on hand.
    Do you think it would be too bitter? Thanks in advance and thanks for all your wonderful recipes!! Merry Christmas!

    Reply
    • Lisa MarcAurele

      December 22, 2018 at 8:10 am

      You can use that and add additional sweetener if needed.

      Reply
  21. Katie Howard

    December 07, 2018 at 8:22 pm

    4 stars
    Finally a keto dessert that tastes great. I followed your recipe exactly. I used Lakanto monkfruit classic as my sweetener. Two questions:
    --first time using monkfruit. Is it always slightly crunchy?
    --My topping did not set like a cheesecake would. more like a cool whip topping. Suggestions?
    Thanks much,
    P.S. We also love the coconut flour pancakes. a weekly breakfast treat!

    Reply
    • Lisa MarcAurele

      December 08, 2018 at 6:34 am

      The erythritol in the monk fruit sweetener can crystallize if too much is used. It can help if you powder the sweetener in a small blender like a NutriBullet before using. However, I prefer to lessen the amount and add in a monk fruit extract (no erythritol) for additional sweetness. To get a firmer cheesecake, you can stream in a little gelatin water (bloomed and then dissolved in water) as you are blending the cheesecake part.

      Reply
      • Katie Howard

        December 08, 2018 at 11:27 am

        5 stars
        Wow. Great advice. I will try your suggestions.
        BTW tried your Muffin in a Mug this morning. Perfect! And so many possibilities!

      • Lisa MarcAurele

        December 08, 2018 at 5:11 pm

        Hope the recommendations make it better for you!

  22. Dawn

    December 03, 2018 at 9:03 pm

    5 stars
    Heaven on a plate! Thanks for the recipe!

    Reply
    • Lisa MarcAurele

      December 04, 2018 at 6:43 am

      You're welcome!

      Reply
  23. Julia

    November 22, 2018 at 6:04 pm

    5 stars
    Hello, noticed a discrepancy in your recipe for the low carb cheesecake brownies. Ingredients call for 1/2 cup Seeetner in the topping but the instructions call for 3/4 cup sweetener. Can you please clarify which is correct?

    Thanks a lot!

    Reply
    • Lisa MarcAurele

      November 23, 2018 at 1:55 pm

      I changed it to 1/2 cup as the 3/4 cup was way too sweet for me.

      Reply
  24. Hilde

    November 05, 2018 at 9:44 am

    5 stars
    I LOVE LOVE LOVE THIS ?????
    Easy to make and tast great ???

    Reply
  25. Andrea

    October 21, 2018 at 5:54 am

    5 stars
    I’m confused 3.5 ounces of dark chocolate is only eqivulent to just under 100 grams here in aus. Does this sound right? Sounds like no where near enough. Can I have all measurements in aus please as I’m making this in a few hours.

    Thank you 🙂

    Reply
    • Lisa

      October 21, 2018 at 11:17 am

      Yes. That is the correct amount.

      Reply
      • Andrea

        October 22, 2018 at 1:17 am

        Ok thank you, will be doing it tonight! Can’t wait

  26. Karina

    October 18, 2018 at 5:44 pm

    About how many grams are the squares in each serving?

    Reply
    • Lisa

      October 19, 2018 at 7:58 am

      The squares were not weighed and the calculator we use does not estimate serving weight.

      Reply
  27. Kristi Singleton

    October 17, 2018 at 3:49 pm

    Woooowza!!! This recipe over delivered and is one I’ll use over and over!!!

    Reply
    • Lisa

      October 18, 2018 at 8:13 am

      I'm so glad it worked out so well! Thanks for the feedback.

      Reply
  28. Jessica

    October 14, 2018 at 10:10 pm

    5 stars
    What kind of dark chocolate you used and the percent of it? That way I know how you breakdown the nutrition facts. Thanks for sharing I'm ready to try it 🙂

    Reply
    • Lisa

      October 15, 2018 at 9:04 am

      I like to use anything from 70-90%. The calculation is for 90%

      Reply
  29. Patsy

    October 14, 2018 at 7:44 pm

    This looks delicious!
    I only have Swerve sweetener but the recipe doesn’t specify which type to use.
    Would I use granular or powdered erythritol?
    Thanks

    Reply
    • Lisa

      October 15, 2018 at 9:05 am

      Unless powdered is specified, it's granular.

      Reply
  30. Kim B

    September 24, 2018 at 11:02 pm

    5 stars
    I have been on a keto diet for 6 weeks. This is the first low carb dessert that I like!!! I have tried a few and they were not worth attempting again. This, on the other hand was wonderful!!! Will definitely make this again and again!!! Thank you!

    Reply
    • Lisa

      September 25, 2018 at 6:47 am

      You're welcome Kim. Wishing you much success on keto!

      Reply
  31. Lisa

    September 20, 2018 at 10:42 am

    5 stars
    I’m going to make these tonight for my family. I just need dark chocolate and heavy cream! I have one problem with a statement you made, you’ve made so many brownie and cheesecake recipes you could have diabetes.... really????? I’m a type one diabetic and I did not get diabetes from eating sweets. I was born this way with a dead pancreas . Saying something like that puts a bad stigma on people with diabetes. Most Type two diabetics don’t get diabetes from eating too much sugar, they become insulin resistant And their bodies don’t use insulin correctly. Your recipes have allowed me (type1) and my husband (type2) to enjoy low carb goodness. Please keep up the great work!!

    Reply
    • Lisa

      September 21, 2018 at 7:58 am

      I can get that fixed. But, diabetes runs in my family. My mother is type 2 and my brother is type 1 so I'm more susceptible to it.

      Reply
    • Jasmine

      October 03, 2018 at 11:24 am

      I was a little offended by that comment as well! My son(8) has type 1 and we all know sugar isn't the cause! Many people reading your story before the recipe will also think that..its our job to educate society about the facts of this disease. While I love your recipes.. I really hope you will edit that out at some point.

      Reply
      • Lisa

        October 03, 2018 at 3:22 pm

        Edited. It can be a contributor so the wording is somewhat misleading as there are many potential causes.

  32. kim

    September 17, 2018 at 7:46 am

    5 stars
    This is a dessert my whole family would love! Adding it to my menu for the week!

    Reply
    • Lisa

      September 18, 2018 at 7:20 am

      Enjoy!

      Reply
  33. Mary Bostow

    September 17, 2018 at 7:25 am

    5 stars
    Wow, this is stunning! I want to try it out! This recipe really impresses! I really like! Thank you.

    Reply
    • Lisa

      September 18, 2018 at 7:20 am

      You're welcome Mary!

      Reply
  34. Claudia Lamascolo

    September 17, 2018 at 7:01 am

    5 stars
    These really are over the top decadent I just love brownies and these may be my new favorite recipe!

    Reply
    • Lisa

      September 18, 2018 at 7:21 am

      Hope you try them Claudia!

      Reply
  35. Danielle Wolter

    September 17, 2018 at 6:50 am

    5 stars
    These sound delicious! I always use dark chocolate in my baking. I find milk is far too sweet for baked goods.

    Reply
    • Lisa

      September 18, 2018 at 7:21 am

      Agree! Dark is best for baking.

      Reply
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