Sugar Free, Keto-Friendly Cheesecake Swirl Brownies

Serves: 16


  • 1 pack Noshu 99% Sugar Free Fudgy Brownie Mix
  • 2 extra large (59g) eggs
  • ¼ cup/ 3 tbsp water
  • 100ml / 90g oil of choice (sunflower or coconut oil) or 110g / 5½ tbsp unsalted butter, melted.
  • 250g cream cheese
  • 1 tsp vanilla essence
  • 1 tbsp natural sweetener granule
  • 1 x 20cm square brownie pan



  1. Preheat oven to 170°C / 160°C fan forced.
  2. Grease brownie pan with oil, and line the base with baking paper.
  3. Combine 1 egg, water and oil in a large mixing bowl.
  4. Add contents of brownie mix sachet to the bowl and mix with hand whisk or spatula until the brownie batter is smooth and glossy. Set batter aside.
  5. In a separate bowl, beat cream cheese, vanilla essence, natural sweetener and remaining egg until smooth.
  6. Pour brownie batter into prepared tin before pouring cheesecake mixture over the top. Take a skewer or butter knife, and run it through the cheesecake mixture, using a swirling motion to create a marble effect. You can use as much or as little cream cheese as desired.
  7. Bake for approximately 45 minutes or until the cheesecake layer feels set to touch (Note: cover with foil if cheesecake layer is becoming too brown under heat).
  8. Allow brownies to cool in the pan before slicing into 3×3 portions (9 brownies).
  9. Serve a room temperature or chilled. Store refrigerated in an airtight container for up to 7 days.


Nutritional information per serve (1 brownie, when prepared with sunflower oil and Philadelphia cream cheese): 119 calories, 3.6g protein, 4.1g carbs, 9.2g fat.