These Keto Mocha Brownies feature a rich coffee brownie base and a creamy vanilla cheesecake swirl! This indulgent dessert comes out to just 4 net carbs per slice, making it the perfect sweet keto treat!

Everyone has a favorite dessert. Some people cannot pass up a milkshake or big slice of decadent chocolate cake, and others find cookies their ultimate weakness.

For me, it has always been brownies. I love a rich chocolate brownie, it always hits the spot for me! A close second is cheesecake. Is there anything better than an ultra creamy cheesecake with rich vanilla and a delicious buttery crust? Oh man! 

These Keto Mocha Brownies are the best of both worlds. Rich chocolate brownies are laced with a sweet vanilla cheesecake swirl. They are the perfect way to satisfy your sweet tooth without blowing your low carb diet! Each decadent slice is just 4 net carbs each!

Ingredients for Keto Mocha Brownies

For these cheesecake-swirled coffee brownies, you’ll need the following basic ingredients: 

• Butter
• Cocoa Powder
• Keto Sweetener (confectioners Monkfruit or confectioners Swerve)
• Eggs
• Salt
• Almond Flour
• Instant Coffee
• Cream Cheese
• Vanilla Extract
• Heavy Cream 

How to Make Keto Mocha Brownies 

This is one of my all-time favorite keto brownie recipes! It might seem like a tricky recipe with the cheesecake swirl, but it is deceptively easy!

Here’s an overview of how to make this low-carb brownie recipe:

1. In a mixing bowl, combine the melted butter, keto sugar substitute, instant coffee, and cocoa powder.
2. Add the eggs, followed by the almond flour and salt. 
3. Turn the brownie batter into a parchment paper-lined 8×8-inch baking dish. 
4. In a blender or food processor, add the cream cheese, keto sugar substitute, heavy cream and vanilla extract and blend.
5. Spoon the cheesecake mixture in lumps onto the brownie batter, and swirl.
6. Bake until brownies are set

A Note About Baking Times

Some readers reported longer baking times. I have made this keto cream cheese brownie recipe many times and always remove from the oven around the 25- to 30-minute mark and my oven thermometer is a true 350 degrees F.

Cooking times may vary depending on the thickness of your brownies, cheesecake swirl, color of your pan, or if you are using convection or not.

What Keto Sweetener Should I Use? 

As with all keto dessert recipes, I suggest using an erythritol sweetener such as Swerve or Monkfruit.

For this specific mocha brownie recipe, I find that the confectioners sweetener creates the best texture. However, if you can only find a granular sweetener that works as well. 

How to Store Keto Brownies 

Once fully cooled, these keto fudge brownies should be stored in an airtight container in the fridge. They’ll last up to 1 week. 

Can I Use Another Grain-Free Flour? 

No, this is intended to be a recipe for keto almond flour brownies. I do not recommend using another grain-free flour. 

Tips for Making Keto Almond Flour Brownies 

For these brownies, you will make a nice fudgy brownie batter. It will be quite thick, so when you scrape it into your baking pan make sure you spread it evenly all the way to the corners.

Be mindful to use the correct size pan. You will need an 8×8-inch baking dish for this recipe. If you use a larger pan, they will be quite thin and overcooked with the directions stated. 

Note that the cheesecake filling is also thick, so creating a really pretty swirl effect is difficult, just swirl the mixture the best you can but be careful not to over mix it so you do have those nice big cheesecake layers. 

More Keto Chocolate Desserts: 

• Keto Dark Chocolate Cheesecake
• Sheet Pan Keto Cookies
• Keto Chocolate Chip Cookies
• Peanut Butter Chocolate Fat Bombs
• Keto Chocolate Cookies

Continue to Content

Yield: 9

Keto Mocha Cheesecake Brownies

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These Keto Mocha Cheesecake Brownies feature a rich chocolate brownie base with coffee flavor with creamy vanilla cheesecake swirl! 

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

For the Brownies

• 8 tablespoons butter, melted
• 1 cup Monkfruit or Swerve Confectioners Sweetener
• 1/3 cup unsweetened cocoa powder
• 2 eggs, beaten
• 1/2 teaspoon salt
• 3/4 cup almond flour
• 1 packet instant coffee
• 1 teaspoon vanilla extract

For the Cheesecake Layer

• 8 ounces softened cream cheese
• 1/4 cup Monkfruit or Swerve Confectioners Sweetener
• 2 tablespoons heavy cream
• 2 teaspoons vanilla extract

Instructions

1. In a mixing bowl, combine the melted butter, keto sugar substitute, instant coffee, and cocoa powder.
2. Add the eggs, followed by the almond flour and salt. 
3. Turn the brownie batter into a parchment paper-lined 8×8-inch baking dish. 
4. In a blender or food processor, add the cream cheese, keto sugar substitute, heavy cream and vanilla extract and blend.
5. Spoon the cheesecake mixture in lumps onto the brownie batter, and swirl.
6. Bake 30-35 minutes until brownies are set

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1.76 lbs)
• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly

Nutrition Information:

Yield:

9

Serving Size:

1 Slice
Amount Per Serving: Calories: 256Total Fat: 22.1gCholesterol: 93mgSodium: 226mgCarbohydrates: 5.3gNet Carbohydrates: 4gFiber: 1.3gSugar: 1.4gProtein: 5g