This brownie batter keto air fryer cheesecake will be your new favorite dessert on a keto diet. It has a creamy and rich cream cheese layer and an added chocolatey brownie flavor mixed in. Cheesecake is a great keto dessert and super easy in the air fryer. There is only 2.8g net carbs per piece!
You might also like this keto chocolate chip cheesecake in the air fryer.
I’ve been obsessed with brownie batter anything lately and I wanted to make a cheesecake, so today I made a brownie batter keto air fryer cheesecake!
OMG so good! Not only do you have the creamy sugar free layer of cheesecake, but then there is that yummy brownie goodness. By far my favorite keto cheesecake so far! And making a crustless cheesecake in the air fryer is so much easier than in the oven.
Recipe ingredients I used.
The simple ingredients I used for this recipe were Lakanto chocolate chips, Lakanto baking sweetener, Swerve brown sugar sweetener, vanilla extract, salt, butter, cream cheese, eggs and Divine cocoa.
This is my first time using the 2 Lakanto products pictured below and I was really surprised at how good it worked. The combination of monk fruit sweetener and erythritol in the Lakanto baking sweetener was great and didn’t have that cooling taste. I need to play around with it more but so far it’s great!
And this is also the first time using Lakanto chocolate chips. Again they were very good. I still love Swerve products and ChocZero chocolate chips but so far these products are great.
How to make a brownie batter keto air fryer cheesecake.
Step 1: First thing we want to do is make the cheesecake base. Using a mixer cream the room temperature cream cheese and sweetener until well combined. Then add in the 2 eggs and 1 teaspoon vanilla extract to the cream cheese mixture. Mix well until nice and smooth.
Step 2: Spray a 7 inch springform pan and pour in the cheesecake batter.
Step 3: Now to make the brownie batter, mix the cocoa powder, sweetener, Swerve brown sugar sweetener and salt in a medium bowl. Place the butter and chocolate chips in the microwave and cook for 45 seconds. Take it out and mix it until the chips have melted completely. You might need to microwave for a 15 seconds.
Step 4: Add the melted chocolate to the dry ingredients and mix well to combine. Then add in 1 egg and 1 teaspoon of vanilla extract and mix once more to make the brownie batter.
Step 5: Spoon the brownie mixture on top of the cheesecake and swirl it around with a spoon or knife. Then place the pan into the basket of the air fryer.
Step 6: Bake at 300°F for 10 minutes then turn down the heat to 250°F and bake for 35 minutes. You will know when it’s done when you gently shake the pan and the middle jiggles a little and the top is golden brown. Note that cooking time may different depending on the size of your pan and your air fryer.
Step 7: Take out of the air fryer and let come to room temperature. Then refrigerate for 2-4 hours to set the cheesecake. Store leftovers in an airtight container in the refrigerator. (Please scroll down to view and print the recipe card.)
Recipe tips and notes.
- Below you can see how the brownie batter settled into the cheesecake. Next time I make this I might play around with making it a separate layer.
- I used new Lakanto sweetener and chocolate chips but you can use what ever your sweetener products you like. I would just suggest to using a powdered sugar sweetener instead of granulated sweetener.
- You know when the cheesecake is done when it’s mostly cooked but the middle wiggles a bit when shaken. You don’t want to overcook the cake. When you refrigerate it, it will set up more.
- I used a 7 inch springform pan but you could use an 8 or 9 inch if you want but first make sure it will fit in your air fryer and note that it will probably take less time because it will not be as tall as mine.
- If your cheesecake starts to brown too much (like mine did), you can wrap a piece of tin foil on top. Don’t do that at the start but rather toward the end of baking.
Other easy keto cheesecake desserts to try.
Making keto cheesecake in the air fryer is very easy to do and I have never made it any other way. However I have 15 other similar low carb cheesecake desserts and all are very easy to make.
I have popsicles, tarts, mousse, balls and parfaits so click on the link above and check them out! They are all sure to satisfy your sweet tooth.
Well I hope you give this one a try. I just LOVED the brownie batter layer. Combined with the creamy cheesecake layer it made this keto dessert spectacular. And using an air fryer instead of a regular oven makes it so much easier. Enjoy!
The nutritional information for 1 piece is 369 calories / 32.7g fat / 10g carbs / 7.2g fiber / 8.3g protein = 2.8g net carbs
Brownie Batter Keto Air Fryer Cheesecake Recipe
Try this brownie batter keto air fryer cheesecake for an easy and super tasty low carb dessert. It is creamy and rich and with the added chocolatey brownie flavor mixed in.
Ingredients
Cheesecake Layer
- 16 oz cream cheese
- 2 eggs
- 1 cup Lakanto baking sweetener (or sweetener of choice)
- 1 teaspoon vanilla
Brownie Batter Layer
- 6 tablespoons butter
- ¼ cup Lakanto chocolate chips
- 1 tablespoons Swerve brown sugar sweetener
- 1 egg
- ½ teaspoon salt
- 5 tablespoons Divine unsweetened cocoa powder
- 1 teaspoon vanilla
Instructions
- To make the cheesecake base use a mixer cream together the cream cheese and sweetener until well combined. Then add in 2 eggs and 1 teaspoon of vanilla. Mix well until nice and smooth.
- Spray a 7 inch springform pan and pour in the cheesecake mixture.
- To make the brownie batter, add the cocoa powder, sweetener, Swerve brown sugar sweetener and salt to a mixing bowl and stir.
- Place the butter and chocolate chips in the microwave and cook for 45 seconds. Take it out and mix it until the chips have melted completely. You might need to microwave for a 15 seconds.
- Add the melted chocolate to the dry ingredients and mix wel. Lastly add in the egg and 1 teaspoon vanilla and mix well to make the brownie batter.
- Spoon the brownie mixture on top of the cheesecake and swirl it around with a spoon or knife. Then place the pan into the basket of the air fryer.
- Bake at 300°F for 10 minutes then turn down the heat to 250°F and bake for 35 minutes. You will know when it’s done when you gently shake the pan and the middle jiggles a little. Note that cooking time may different depending on the size of your pan and your air fryer.
- Take out of the air fryer and let come to room temperature. Then refrigerate for 2-4 hours to set the cheesecake. Store leftovers in an airtight container in the refrigerator.
Notes
• I used new Lakanto sweetener and chocolate chips but you can use what ever your sweetener products you like. I would just suggest to using a powdered sugar sweetener instead of granular.
• You know when the cheesecake is done when it’s mostly cooked but the middle wiggles a bit when shaken. You don’t want to overcook the cake. When you refrigerate it, it will set up more.
• I used a 7 inch springform pan but you could use an 8 or 9 inch if you want but first make sure it will fit in your air fryer and note that it will probably take less time because it will not be as tall as mine.Â
• If your cheesecake starts to brown too much (like mine did), you can add a piece of tin foil on top. Don’t do that at the start but rather toward the end of baking.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 369
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