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Keto Raspberry Swirl Cheesecake Brownies

These low carb raspberry swirl cheesecake brownies are a gorgeous, indulgent treat that's totally keto friendly. Perfect for satisfying your sweet tooth any day of the week.
Keto Raspberry Swirl Cheesecake Brownies
Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 16 pieces
Calories 150 kcal
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Ingredients
  

For the Brownie Layer

  • 1/2 cup Butter
  • 3 oz Sugar-Free Dark Chocolate, chopped
  • 1/2 cup Powdered Erythritol
  • 2 large Eggs
  • 1/2 cup Almond Flour
  • 3 tbsp Cocoa Powder
  • 1/4 tsp Salt

For the Raspberry Cheesecake Swirl

  • 8 oz Cream Cheese, softened
  • 1/4 cup Powdered Erythritol
  • 1 large Egg
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Fresh Raspberries, mashed and strained

Equipment

  • 8x8 inch baking pan
  • double boiler
  • skewer

Instructions
 

  • Preheat the oven to 325F and line an 8x8 inch baking pan with parchment paper. Melt the butter and chopped dark chocolate together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool for 5 minutes.
  • Whisk the powdered erythritol into the melted chocolate mixture, then add the eggs one at a time, whisking well after each. Fold in the almond flour, cocoa powder, and salt until just combined. Pour the brownie batter into the prepared pan and spread evenly.
  • Make the cheesecake swirl by beating the cream cheese and powdered erythritol until smooth and fluffy. Add the egg and vanilla, mixing on low speed until just combined.
  • Dollop large spoonfuls of the cheesecake mixture over the brownie batter. Drop small spoonfuls of the strained raspberry puree over and between the cheesecake dollops.
    Using a toothpick or skewer, drag through the layers in a swirling pattern to create a beautiful marbled design. Don't over-swirl or the colors will muddy.
  • Bake for 30 to 35 minutes until the cheesecake layer is set and the edges of the brownie are firm. The center may still jiggle very slightly. Let cool in the pan completely.
  • Refrigerate for at least 2 hours before slicing. This firms up the brownies and makes for clean, beautiful cuts. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 2gProtein: 3gFat: 14g
Keyword keto brownies, low carb, raspberry cheesecake, sugar free dessert
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