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low carb peanut butter cheesecake brownies

Low Carb Peanut Butter Cheesecake Brownies

  • Author: Regan Jones, RDN
  • Yield: 16 servings


Craving chocolate brownies, but want to keep the carb count low? These Low-Carb Peanut Butter Cheesecake Brownies won’t disappoint!


  • 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


  1. Preheat oven to 325ºF. Coat a 13- × 9-inch baking dish or baking pan with cooking spray or line with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  • Category: Dessert
  • Method: Low Carb Baking