A Keto High Protein Brownie Cheesecake Recipe

2 min read

Keto Brownie Cheesecake

One of my favourite attempts at cheesecakes so far. Keto desserts don’t spike blood-sugar, avoiding mad energy swings, quell the appetite and are easy to digest. So it’s worth a spin or two. If you can’t make the magic happen, at least you tried!
I’ve avoided including any wild ingredients, so rest easy. There’s no special caramel essence captured in the Amazon rainforest. It’s all within reach of your local haunts.
Prep Time 10 minutes
Cook Time 3 hours
Course Dessert
Cuisine keto
Servings 10
Calories 145 kcal


  • Springform Pan


Brownie Base

  • 110 g Butter
  • 60 g Unsweetened Chocolate
  • 50 g Almond Flour
  • 25 g Cocoa Powder
  • 2 large Eggs
  • 100 g Truvia
  • 1/4 tsp Vanilla Extract
  • 30 g Walnuts
  • 1 pinch Salt

Cheesecake Filling

  • 450 g Cream Cheese
  • 2 large Eggs
  • 60 g Truvia
  • 60 g Vanilla Protein Powder
  • 60 g Whipped Cream
  • 1/2 tsp Vanilla Extract

Chocolate Topping

  • 60 g Whipped Cream
  • 25 g Truvia
  • 25 g Unsweetened Chocolate
  • 1/4 tsp Vanilla Extract


Brownie Base

  • Preheat the oven to 160c and butter a 23cm springfrom pan, Melt the butter and chocolate together in the microwave. In the meantime, whisk the flour, cocoa powder and salt in a bowl.
  • In a large bowl, beat eggs, sweetener, and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
  • Spread evenly over the bottom of the prepared pan. Bake 12 to 18 minutes until set around the edges but still soft in the center. Let cool for 15 to 20 minutes.

Cheesecake Filling

  • Reduce the oven temperature to 150c. In a large bowl, beat cream cheese until smooth. Beat in eggs, sweetener, protein powder, cream and vanilla until well combined.
  • Pour filling over the crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles. 35 to 45 minutes. Remove from the oven and let cool. Run a knife around the edges to loosen.

Chocolate Topping

  • Put a medium saucepan over medium heat, whisk together whipping cream and sweetener until combined. Bring to a simmer and remove from heat.
  • Add chopped chocolate and let sit for 5 minutes, until chocolate is completely melted. Add vanilla extract and whisk until smooth. Slather over the cheesecake. Let it cool on the side for an hour.


  • Cover with plastic wrap and refrigerate at least 3 hours. Freeze if you can’t wait.
    Hope that didn’t take too long. But it’s all yours to demolish now. And here’s a pro tip, stick with a desert spoon. Make the pleasure last.


Per Serving
Protein – 13g
Fat – 37g
Carbs – 4g
Keyword baking, Cheesecake, Keto, protein

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