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  • María Fernanda López

Cookie Dough Cheesecake Brownies (Keto & Gluten Free)

This has been a recipe that I've been wanting to make for a while now and it finally happened! Since this is my second strict lockdown I need all the baking to help my mind relax. Anyone else enjoys baking as a therapy?

Well, these couple of days have been a rollercoaster for me, well, I guess for everyone and I know that we all manage it differently. My way is to do a workout outside, get some sunlight and bake something nice and fun.

This is officially my first recipe for the second lockdown... more to come!

Should this be even a series? All the recipes created during quarantine or lockdown? Whoever you like to call it. On the other hand creating recipes, taking the pictures and managing my morning routine will be a little bit rushed, thanks to the time saving situation.

It gets darker around 4pm so I need to bake and take the pictures before that. But okay, we've got this! WE'VE GOT THIS! And this was the first proof, even managing my morning routine, a very sacred part of my day.

Okay, so now let's talk about this recipe. The ingredients and the way of doing it is super simple, a little twist from my Heka Good Foods Brownies, but I'm using ricotta cheese and eggs to help with that fluffy and thick factor we love from brownies.

Simple ingredients

  • Coconut flour

  • Ricotta cheese

  • Eggs

  • Granulated monk fruit (PURELYHL for discount)

  • Cacao powder

  • Cookie dough bites

So the list of ingredients is short and simple while also providing flavor and nutrients to the brownies. Protein, calcium, vitamin D, iodine, omega 3. I also suggest getting organic ricotta cheese to increase the nutrient density.

The ricotta cheese in this recipe really adds thickness and a crumbly texture (just the right amount) and it adds a cheesy flavor. It's a great substitute for butter and it adds protein to the overall recipe!

For the cookie bites, I honestly took the easy road and used some of these Cookie Dough Bites from Enlightened. Since they were also screaming at me for them to be used in a recipe... well, here it goes! And YUM!

These cookie dough bites are delicious and keto friendly, I was lucky to try them all and they are all so good but my favorite ones would have to be the peanut butter ones, or the fudge ones.

In this recipe I used them as a topping, just to make things fun. And for extra touch I topped these with some keto friendly sprinkles and some granulated monk fruit. They turned out so pretty and delicious too!

Also, a no brainer! Super easy to make in just FIVE STEPS!

  1. Preheat the your oven at 350.

  2. Mix all the dry ingredients in a deep bowl.

  3. Incorporate eggs, ricotta cheese and water.

  4. Pour the mix into twelve silicone muffin cups.

  5. Top with cookie dough.

Meal prep friendly brownies!

Yes, I kept these on the freezer inside of a plastic bag and just reheated them in the air fryer or little oven a few minutes. The air fryer adds such a great crispy touch on the edges!

Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:

  • Gluten free

  • Low carb

  • Keto friendly

  • Grain free

They are great to enjoy along with a cup of coffee or your favorite latte, while watching a movie or just sharing with a friend. Who can say no to a good brownie?

So for all the brownie and cookie dough fans, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!

With love,



Try more recipes here!


Cookie Dough Cheesecake Brownies

By María Fernanda López

Serves 12



  • 2 cups (200g) of ricotta cheese

  • 1 cup of coconut flour

  • 1 tbsp of cacao powder

  • 1/3 cup of granulated monk fruit (PURELYHL for discount)

  • 1 tbs of baking powder

  • 3 eggs

  • 3/4 cup of water or almond milk

  • 1 pack of Enlightened Cookie Dough Bites (used Birthday Cake)


  1. Preheat the your oven at 350.

  2. Mix all the dry ingredients in a deep bowl.

  3. Incorporate eggs, ricotta cheese and water.

  4. Pour the mix into twelve silicone muffin cups.

  5. Top with cookie dough.

* I added some granulated monk fruit and keto sprinkled to decorate.


Nutritional Information per serving (94 kcal)

Fat: 5g

Carbs: 8.9g

Fiber: 4.6g

Net Carbs: 4.3g

Protein: 5.7g


This post contains affiliate links.

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