Keto Raspberry Cheesecake Brownies
These keto raspberry cheesecake brownies are a stunning low carb dessert with beautiful marbled swirls. Rich, creamy, and totally worth every bite.
Ingredients
For the Brownie Base
- 1/2 cup Melted Butter
- 4 oz Sugar Free Dark Chocolate, melted
- 2/3 cup Powdered Allulose
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Almond Flour
- 1/3 cup Cocoa Powder
- 1/4 tsp Salt
For the Cheesecake Layer
- 12 oz Cream Cheese, softened
- 1/3 cup Powdered Allulose
- 1 large Egg
- 1 tsp Vanilla Extract
For the Raspberry Swirl
- 1 cup Fresh Raspberries
- 2 tbsp Powdered Allulose
- 1 tsp Lemon Juice
Equipment
- 9x9 baking pan
Instructions
- Preheat oven to 325F and line a 9x9 pan with parchment paper.
- Simmer the raspberries, 2 tbsp powdered allulose, and lemon juice in a small saucepan for 5 minutes, mashing until thick and jammy. Strain out seeds if desired and let cool.
- Whisk together melted butter, melted chocolate, 2/3 cup powdered allulose, eggs, and vanilla until glossy. Fold in almond flour, cocoa powder, and salt to form a thick batter.
- Spread the brownie batter evenly into the prepared pan, reserving 3 tablespoons for the top.
- Beat the cream cheese with 1/3 cup powdered allulose until smooth, then beat in the egg and vanilla until silky.
- Pour the cheesecake layer evenly over the brownies. Dollop the remaining brownie batter and raspberry sauce on top in spoonfuls.
- Swirl gently with a toothpick to create dramatic marbled patterns across the surface.
- Bake for 32 to 36 minutes until the cheesecake is set with just a slight jiggle. Cool fully, then chill 2 hours before slicing.
Nutrition
Serving: 1servingCalories: 178kcalCarbohydrates: 4gProtein: 4gFat: 16g
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