Keto Chocolate Chip Cheesecake Brownies

If you’ve ever wanted to indulge in a rich, decadent dessert while staying keto, these Keto Chocolate Chip Cheesecake Brownies are for you. They’re a dreamy mash-up of fudgy chocolate brownies and creamy cheesecake, all dotted with sugar-free mini chocolate chips for the ultimate treat without the carb overload.

this recipe

I was inspired to create my version after stumbling across Heather Baird’s Chocolate Chip Cheesecake Brownies on Sprinkle Bakes. Heather’s site is one of my favorite baking blogs; her creativity always blows me away. Her bakes are stunning, yet approachable—exactly the kind of inspiration I need when I’m in a baking rut.

When I saw her brownies, I knew immediately that I wanted to adapt them for a keto lifestyle.

My Inspiration for this Keto Cheesecake Brownie Recipe

Heather’s original recipe is adapted from a vintage Toll House cookbook. It has two perfect layers: a rich chocolate brownie base made with semisweet chocolate chips and all-purpose flour, and a tangy cream cheese layer studded with mini chocolate chips. It’s nostalgic, decadent, and beautifully simple.

But as someone who’s been eating keto for a while, I knew I wanted to recreate the same indulgence with lower carbs, higher fat, and a bit more fiber.

So, I decided to take my Easy Keto Strawberry Cheesecake Bars combined with Heather's recipe to create these Keto Chocolate Chip Cheesecake Brownies. They’re a nod to her creativity with a keto-friendly twist!

Keto-Friendly Brownie Ingredient Swaps

Here’s how I swapped out the traditional ingredients to make this recipe low-carb and keto-friendly, while still keeping it luscious and satisfying:

• Flour → Almond flour or coconut flour
  Instead of all-purpose flour, I use finely ground almond flour for the brownie base. It keeps the texture dense and fudgy without the carbs. If you’re nut-free, coconut flour works too (just use less, since it’s more absorbent).
• Sugar → Monk fruit sweetener
  Heather uses granulated sugar, but I replace it with monk fruit erythritol blend for both the brownie and cheesecake layers. It gives the same sweetness without spiking blood sugar. Always remember that if you decide to use an allulose-based sweetener, your baked goods will brown much quicker - just a little "FYI"!
• Chocolate Chips → Lakanto Sugar-Free Mini Chocolate Chips
  Heather uses regular mini semisweet chocolate chips. For a keto-friendly swap, I use Lakanto’s sugar-free mini chocolate chips. In fact, Lakanto is the only brand I’ve found that sells mini sugar-free chips—they’re a game-changer for keto bakers!
• Butter → Organic Palm Shortening
  I use palm shortening since it has a tendency to produce slightly lighter baked goods. However, feel free to use regular unsalted butter as it works just as well.

With these simple swaps, you can still achieve that nostalgic layered bar while staying within your macros.

Making Keto Chocolate Chip Cheesecake Brownies

Super simple to make, these keto-friendly brownie recipe comes together in under 15 minutes!

Step 1 - Make the Keto-Friendly Brownies

• Melt the mini chocolate chips in the microwave for 1 minute.  Stir and repeat for 15-second intervals  until chocolate has fully melted.   Place the bowl to the side to cool slight.
• In a separate bowl, beat the shortening and sweetener, until well combined. Add in the remaining ingredients and beat until combined.  Add in the chocolate and beat until combined.  Finally, stir in the dry ingredients.
• Spread the mixture in the bottom of the pan.

Step 2 - Make the Chocolate Chip Cheesecake

• Beat the cream cheese, butter and sweetener until well combined. 
• Add the eggs and beat until combined. 
• Add the protein powder and beat for 10 seconds. 
• Fold in the chocolate chips. 

• Evenly spread the cheesecake batter over the brownies, making sure to spread it all the way to the edges.
• Sprinkle a couple of mini chocolate chips over the top

Step 3 - Bake, Chill and Slice

• Bake for 40-45 minutes or until the middle is just starting to set.  Cool for 1 hour before placing in the fridge to set overnight.
• Lift the brownies out of the tin,  using the aluminum overhang, and divide into 16 squares.

Using Your Favourite Keto-Friendly Brownie Base

Another great thing about this recipe? You don’t have to stick to my brownie layer.

If you already have a favorite keto brownie recipe—maybe one from your own kitchen or another blog—you can absolutely use that as the base. Simply spread your brownie batter in the pan, top it with the keto cheesecake layer (cream cheese, eggs, sweetener, and Lakanto mini chips), and bake as directed.

This flexibility makes it easy to customize the flavor and macros to your own taste.

Want a darker chocolate base? Use unsweetened cocoa and more sweetener. Prefer a lighter base? Use a blondie-style keto brownie. The cheesecake layer will still pair beautifully with whatever you choose.

Tips for Perfect Keto Chocolate Chip Cheesecake Brownies

After a few rounds of testing, here’s what I’ve learned to get the texture just right:

• Don’t overbake. Keto brownies can dry out more quickly than traditional ones. Bake until the edges are just set and the center no longer wobbles.
• Chill completely. Like Heather’s original recipe, chilling the bars for at least four hours (or overnight) makes them easier to slice and enhances the flavor.
• Taste your sweetener. Different monk fruit blends vary in sweetness. Start with less and add more to taste.
• Room-temperature cream cheese is a must. Cold cream cheese creates lumps, so make sure it’s fully softened before mixing.

Why Sugar-free Mini Chocolate Chips Are Key

A quick side note for my fellow keto bakers: the only place I’ve found sugar-free mini chocolate chips is from Lakanto.

You can find larger sugar-free chips from brands like Lily’s or Bake Believe, but if you want that perfect sprinkle of tiny chips throughout your cheesecake layer (like Heather’s recipe), Lakanto is your go-to. Their mini chips melt beautifully, taste just like regular chocolate, and give you that classic speckled look.

The Result: Fudgy, Creamy, Low-Carb Chocolate Chip Cheesecake Brownie Bliss

When you pull these Keto Chocolate Chip Cheesecake Brownies out of the oven, you’ll see two distinct layers: a rich, dark chocolate brownie base and a creamy cheesecake topping flecked with mini chocolate chips.

After chilling, the bars slice cleanly into squares or rectangles—perfect for parties, potlucks, or just a Tuesday night treat.

They’re everything I loved about Heather’s original recipe, but now they fit seamlessly into my keto lifestyle. One bar satisfies my sweet tooth without the sugar crash, and because they’re so rich, a small square is enough.

Customizing this Keto Cheesecake Brownie Recipe

Just like Heather’s original recipe was inspired by a vintage cookbook, my keto version is meant to be a template you can riff on.

Want to swirl peanut butter into the cheesecake layer? Go for it.

Prefer dark chocolate chips instead of mini? That works too.

As long as you stick with low-carb ingredients, you can customize these bars to your heart’s content.

Final Keto Chocolate Chip Cheesecake Brownie Thoughts

These Keto Chocolate Chip Cheesecake Brownies are a love letter to creative baking. They show that you don’t have to give up indulgence to stay on track with your low-carb lifestyle.

With a few smart swaps—almond flour, monk fruit sweetener, and Lakanto mini chips—you can enjoy the same nostalgic flavours of Heather Baird’s recipe without the carbs.

So the next time you’re craving a decadent treat, whip up a batch of these brownies. They’re perfect for sharing (or not), travel well, and taste even better the next day.

And if you haven’t already, check out Heather’s blog, Sprinkle Bakes—her recipes are always inspiring, even if you have to tweak them to fit your way of eating.

More Keto-Friendly Brownie Recipes

More Keto Cheesecake Recipes

Print