These brownie bars are my go-to when I want something chocolatey and rich without the carb overload. They slice neatly, keep well in the fridge, and hit that dessert craving with a creamy tangent from the cheesecake layer. I make them when friends come over and when I just need one square with my evening tea.

No gimmicks here — just pantry staples and a straightforward bake-and-chill routine. The two layers are forgiving, and the recipe works whether you prefer coconut oil or butter, eggs or flax eggs. I’ll walk you through the small details that make every batch turn out fudgy underneath and silky on top.

Read straight through for shopping notes, a precise step-by-step, swaps, common fixes, and how I test timing so you can get the texture you want on the first try. If you want to make these ahead or portion for the week, I’ve included storage and reheating tips too.

Your Shopping Guide

Keep the list tight. Pick good-quality cocoa (Dutch-processed if you like deeper chocolate notes) and make sure your almond flour is finely ground — that makes the brownie layer smoother. For the cream cheese layer, full-fat cream cheese gives the best texture; vegan cream cheese will work but expect a slightly different set curve and tang.

If you follow keto, buy granulated erythritol labeled for baking so it dissolves cleanly. For a non-keto version, the recipe notes allow regular sugar or even maple syrup in the cheesecake topping only. Lastly, check whether you plan to use coconut oil or butter and whether you’ll use yogurt or coconut cream for the topping; both choices change richness and flavor, so pick what you enjoy.

Ingredients

1 cup fine almond flour — provides structure and a tender, grain-free crumb.
1/4 cup cocoa powder — unsweetened, for chocolate intensity in the brownie base.
2 tbsp dutch cocoa — adds depth; can be replaced with regular cocoa if needed.
1 tsp baking powder — a small lift to keep the base from becoming too dense.
1/4 tsp salt — balances sweetness and enhances chocolate flavor.
2/3 cup granulated erythritol — sweetener for the brownie layer; use regular sugar if not keeping it keto.
1/3 cup melted coconut oil or butter — fat for fudgy texture; coconut oil keeps it dairy-free if using vegan cream cheese.
3 tbsp water or additional oil — helps bring the batter together without adding carbs.
2 eggs, or 2 prepared flax eggs — binder; flax eggs make the recipe vegan-friendly when combined with vegan cream cheese.
8 oz cream cheese — the heart of the cheesecake layer; full-fat gives the best set and mouthfeel.
2/3 cup yogurt or coconut cream — adds tang and looseness; yogurt yields tangier results, coconut cream keeps it dairy-free.
1/4 cup erythritol — sweetener for the cheesecake topping; regular sugar or maple syrup work for non-keto versions.
1 1/2 tbsp almond flour — stabilizer in the cheesecake layer; other flours work but may change texture.

Stepwise Method: Keto Cream Cheese Brownie Bars

Preheat oven to 350°F. Grease or line an 8×8-inch pan and set aside.
In a medium bowl, whisk together 1 cup fine almond flour, 1/4 cup cocoa powder, 2 tbsp dutch cocoa, 1 tsp baking powder, 1/4 tsp salt, and 2/3 cup granulated erythritol.
Add 1/3 cup melted coconut oil or butter, 3 tbsp water or additional oil, and 2 eggs (or 2 prepared flax eggs) to the dry ingredients. Stir until a uniform brownie batter forms.
Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula or a piece of parchment paper.
In a blender, food processor, or with an immersion blender, blend 8 oz cream cheese, 2/3 cup yogurt or coconut cream, 1/4 cup erythritol, and 1 1/2 tbsp almond flour until smooth.
Spread the cheesecake mixture evenly over the brownie layer.
Bake on the center oven rack for 25 minutes. Do not open the oven door; when the 25 minutes are up, turn the oven off and let the pan sit in the closed oven for 8 minutes.
Remove the pan from the oven and let the bars cool completely at room temperature. Refrigerate for a few hours until firm, then cut into bars.

Why You’ll Love This Recipe

First, the texture contrast: a dense, fudgy brownie base topped with a smooth, slightly tangy cheesecake layer. That combo feels indulgent but uses low-carb ingredients, so you don’t have to sacrifice flavor. The cake is also forgiving — it tolerates small substitutions and still behaves predictably at bake time.

It’s also a great make-ahead dessert. Once chilled, the bars slice cleanly and hold for several days in the fridge. They travel well in a lunchbox and are easy to portion into small servings for guests. For anyone watching carbs, it’s an on-demand dessert you can keep handy without the typical sugar crash.

Ingredient Swaps & Substitutions

Almond flour — if nut allergies are an issue, try a certified nut-free flour blend formulated for low-carb bakes, though note texture changes.
Cocoa types — regular cocoa can replace Dutch cocoa; Dutch will give a deeper, less acidic chocolate note.
Sweeteners — erythritol works for keto. Swap in regular granulated sugar if not keeping it keto; for the cheesecake layer you can also use maple syrup for a different flavor and mouthfeel (not keto).
Fats — coconut oil keeps the recipe dairy-free when combined with vegan cream cheese; butter gives a richer flavor and better mouthfeel for non-vegan versions.
Eggs — 2 prepared flax eggs can be used for a vegan version, but expect a slightly softer texture.
Yogurt vs coconut cream — yogurt adds tang and a firmer set; coconut cream keeps it dairy-free and adds a subtle coconut note.

Before You Start: Equipment

You’ll need an 8×8-inch pan, parchment paper or nonstick spray, and a medium mixing bowl. A blender, food processor, or immersion blender is required to get the cheesecake layer perfectly smooth — a whisk will work but expect tiny lumps unless your cream cheese is very soft. A spatula and measuring spoons/cups finish the list.

Optional but helpful: a cooling rack to let the pan cool evenly and a sharp knife warmed under hot water for cleaner slices.

Missteps & Fixes

Common issues and how I fix them

Brownie base too dry — likely over-measured almond flour or baked too long. Next time, spoon flour into the cup and level it, and stick to the bake time. If it’s already baked, serve slightly warmed with cream or whipped cream to soften.
Cheesecake layer cracks — usually from temperature shock or over-whipping. Follow the “do not open the oven door” step and let the pan sit in the closed, turned-off oven for the specified 8 minutes to gently finish setting.
Runny topping — your cream cheese may not have been blended long enough or the yogurt/coconut cream was too thin. Blend until silky, then chill until firm. If still loose after chilling, a short re-chill (overnight) usually fixes it.
Slices won’t cut cleanly — refrigerate fully for a few hours until firm. Warm a knife under hot water, dry it, and slice in one smooth motion for polished edges.

Seasonal Twists

In fall, stir a pinch of cinnamon and a 1/8 tsp nutmeg into the cheesecake layer for a spiced version. For winter holidays, fold a tablespoon of orange zest into the brownie batter to brighten the chocolate. In summer, top chilled bars with a few berries or a thin smear of sugar-free raspberry jam before slicing for color and contrast.

These additions change very little in bake time but add a seasonal personality that keeps the basic recipe feeling fresh.

Testing Timeline

I test this exactly as written to confirm times and texture. The timeline I use:

10–15 minutes: prep and blend the two batters (pan preheating during this time).
25 minutes: bake on center rack, do not open the oven while baking.
8 minutes: turn oven off and let the pan sit inside with the door closed.
1–2 hours: cool at room temperature until not hot to the touch.
A few hours: refrigerate until firm enough to cut cleanly; overnight is best if you want perfectly set bars.

Plan for about 4–6 hours from start to sliceable bars if you aren’t chilling overnight.

Meal Prep & Storage Notes

Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual bars wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 3 months. Thaw in the fridge overnight to retain texture.

If you’re making these for a week of snacks, slice them after chilling and layer parchment between slices in a container so you can grab one without crumbling the rest.

Reader Questions

Q: Can I make this gluten-free?

A: The recipe is already gluten-free if your ingredients (like baking powder) are certified gluten-free.

Q: Can I halve or double the recipe?

A: Yes. Halve for a 6×6 or small batch, and double for a 9×13 pan but adjust bake time — check at 30 minutes and allow the same “oven off 8 minutes” rest before removing.

Q: Will these hold at room temperature for a party?

A: They’re best kept chilled for food safety. If serving at room temperature, keep them out for no more than 2 hours and return leftovers to the fridge.

Before You Go

If you make these, I’d love to hear how you tweaked them — did you go coconut, yogurt, or maple? Small swaps can make the recipe feel brand new each time. These bars are quick to pull together and forgiving, so they’re perfect for weekday treats or last-minute guests.

Pin this recipe, try one test batch, and adjust the small details to match your pantry. You’ll have dependable, chocolatey bars with a silky top that don’t demand a lot of fuss. Happy baking!

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Keto Cream Cheese Brownie Bars

If you’re a fan of rich, fudgy brownies but also…

Prep Time28

Cook Time25

Total Time53

Course: Dessert

Servings: 18 servings

Ingredients

1 cupfine almond flour for nut-free, try theseVegan Brownies
1/4 cupcocoa powder
2 tbspdutch cocoa or additional regular
1 tspbaking powder
1/4 tspsalt
2/3 cupgranulated erythritolor regular sugar
1/3 cupmelted coconut oil or butter
3 tbspwater or additional oil
2 eggs or 2 flax eggs
8 ozcream cheese orvegan cream cheese
2/3 cupyogurt or coconut cream
1/4 cuperythritol sugar or maple syrup also work for non-keto
1 1/2 tbspalmond flour other flours also work

Instructions

Preheat oven to 350°F. Grease or line an 8×8-inch pan and set aside.
In a medium bowl, whisk together 1 cup fine almond flour, 1/4 cup cocoa powder, 2 tbsp dutch cocoa, 1 tsp baking powder, 1/4 tsp salt, and 2/3 cup granulated erythritol.
Add 1/3 cup melted coconut oil or butter, 3 tbsp water or additional oil, and 2 eggs (or 2 prepared flax eggs) to the dry ingredients. Stir until a uniform brownie batter forms.
Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula or a piece of parchment paper.
In a blender, food processor, or with an immersion blender, blend 8 oz cream cheese, 2/3 cup yogurt or coconut cream, 1/4 cup erythritol, and 1 1/2 tbsp almond flour until smooth.
Spread the cheesecake mixture evenly over the brownie layer.
Bake on the center oven rack for 25 minutes. Do not open the oven door; when the 25 minutes are up, turn the oven off and let the pan sit in the closed oven for 8 minutes.
Remove the pan from the oven and let the bars cool completely at room temperature. Refrigerate for a few hours until firm, then cut into bars.