Raspberry Cheesecake Keto Brownies

Raspberry Cheesecake Keto Brownies

These keto raspberry cheesecake brownies are the PERFECT low-carb dessert for Valentine’s Day! I just love the swirled tops and the fudgy keto brownie paired with the tart raspberry cheesecake is a match made in heaven.

These brownies are RICH, so if you’d like to cut them into 18 servings instead of 9 you’d probably be just fine. This would also work well if you’re taking these to a party!

Preparation time

Hands-on:    15 minutes
Overall:     40 minutes

Nutritional values (per serving)

Total Carbs	8.4	grams
Fiber	3.8	grams
Net Carbs	4.6	grams
Protein	8	grams
Fat	25.2	grams
of which Saturated	12.7	grams
Energy	264	kcal
Magnesium	64	mg (16% RDA)
Potassium	240	mg (12% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (12%), fat (81%)

Ingredients (makes 9 servings) Cheesecake layer:

• cream cheese (240 g/ 8.5 oz)
• 1/3 cup granulated Erythritol or Swerve (65 g/ 2.3 oz)
• 1 large egg
• 1 tsp sugar-free vanilla extract
• 1/4 cup fresh raspberries (30 g/ 1.1 oz)

Brownie layer:

• 1 stick unsalted butter, melted (113 g/ 4 oz)
• 2/3 cup granulated Erythritol or Swerve (133 g/ 4.7 oz)
• 3/4 cup cacao powder or Dutch process cocoa powder (65 g/ 2.3 oz)
• 3/4 cup almond flour (75 g/ 2.6 oz)
• 3 large eggs
• 1 tbsp sugar-free vanilla extract
• 2 tbsp almond milk (30 ml)

Instructions

1. Preheat the oven to 175 °C/ 350 °F (fan assisted) and line an 20 x 20 cm (8 x 8 inch) brownie pan with parchment.
   
2. For the cheesecake layer combine all of the ingredients in a blender and blend until smooth.
   
   
3. For the brownie layer combine all of the dry ingredients in a medium bowl and mix until well combined. Add in the eggs and vanilla extract and mix until smooth.
   
   
4. Transfer all but 1/2 cup of the brownie batter to the pan then top with the cheesecake layer. Mix the remaining brownie batter with 2 tablespoons of almond milk.
   
5. Place the remaining brownie batter on top in 4 dollops then use a knife to swirl the batter into the cheesecake.
   
   
6. Transfer to the oven and bake for 20-25 minutes until set.
   Let cool completely then slice.
   
7. Store in an airtight container in the refrigerator for up to one week.
   
   

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