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 timeHands-on: 15 minutes Overall: 40 minutes
| 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)
- 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)
- 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.
- For the cheesecake layer combine all of the ingredients in a blender and blend until smooth.
- 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.
- 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.
- Place the remaining brownie batter on top in 4 dollops then use a knife to swirl the batter into the cheesecake.
- Transfer to the oven and bake for 20-25 minutes until set.
Let cool completely then slice.
- Store in an airtight container in the refrigerator for up to one week.
