Keto Cream Cheese Brownie Bars

Fudgy chocolate brownie bars are covered with a thick and creamy layer of cheesecake, for a secretly low carb dessert that everyone will love!

Low Carb Cheesecake Bar Recipe

This easy recipe can be vegan and sugar free… with just 9 ingredients.

Both keto and non-keto versions are included below, making it the perfect chocolate treat for almost any diet.

And if possible, the cheesecake brownie bars taste even better than they look!

Also try these Keto Pancakes – 5 Ingredients

Keto Brownie Bars

Brownies and cheesecake are two of my favorite desserts, and if you asked me to choose only one…

It’s an impossible choice.

These cream cheese brownie bars give you the best of both worlds, so if you’re anything like me, now there’s no need to choose.

The keto version has under 2 net carbs per brownie and is also naturally gluten free. And the recipe is easy to make vegan as long as you use flax eggs and vegan cream cheese (either homemade or a brand such as Miyokos, Kite Hill, Tofutti, or Trader Joes).

Girl With Vegan Desserts Chocolate

*For a version without nuts, feel free to sub your favorite brownie recipe, such as these Sweet Potato Brownies, shown above.

I recommend storing leftover brownie bars in the refrigerator for freshness, or they can also be frozen for a later date.

Sometimes I like to melt chocolate chips with a little coconut oil and spread it over the bars after chilling, but they are still great if you choose to skip this step.

Cream Cheese Keto Chocolate Brownie Bars Recipe
Low Carb Cheesecake Bar Recipe


Keto Cream Cheese Brownie Bars

If you like chocolate and cheesecake, you will love these fudgy cream cheese brownie bars.
Course Dessert
Cuisine American
Keyword chocolate, cream cheese, keto, low carb, sugar free
Cook Time 25 minutes
Total Time 25 minutes
Servings 18 bars
Calories 122kcal


  • 1 cup fine almond flour (for nut-free, try these Vegan Brownies)
  • 1/4 cup cocoa powder
  • 2 tbsp dutch cocoa or additional regular
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup granulated erythritol or regular sugar
  • 1/3 cup melted coconut oil or butter
  • 3 tbsp water or additional oil
  • 2 eggs, or 2 flax eggs

Cream Cheese Layer

  • 8 oz cream cheese or vegan cream cheese
  • 2/3 cup yogurt or coconut cream
  • 1/4 cup erythritol (sugar or maple syrup also work for non-keto)
  • 1 1/2 tbsp almond flour (other flours also work)


  • *Optional: I melted 3 oz chocolate chips (or sugar free chocolate chips) with a little oil and spread it over the bars after chilling.

    Preheat oven to 350 F. Mix brownie ingredients. Spread evenly into a greased or lined 8×8 pan. Smooth down with a sheet of parchment if needed. Blend cheesecake ingredients until smooth, using a regular or immersion blender or food processor. Spread on top of brownie layer. Bake 25 minutes on the center rack. Don’t open the oven door (not even to check), but turn off heat and let sit 8 minutes. Take out the undercooked bars and let cool completely, then refrigerate a few hours until firm.

    View Nutrition Facts


The recipe was adapted from my Keto Cheesecake and these Keto Brownies.


More Low Carb Chocolate Desserts

Keto Mug Cake

Keto Mug Cake Recipe

Keto Chocolate Chip Cookies

Keto Cookies

chocolate chia pudding

Chia Pudding Recipe

Avocado Chocolate Mousse

Avocado Chocolate Mousse


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