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Raspberry Cheesecake Keto Brownies

4.7 stars, average of 126 ratings

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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!

Hands-on Overall

Allergy information for Raspberry Cheesecake Keto Brownies

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs4.6 grams
Protein8 grams
Fat25.2 grams
Calories264 kcal
Calories from carbs 7%, protein 12%, fat 81%
Total carbs8.4 gramsFiber3.8 gramsSugars2.7 gramsSaturated fat12.7 gramsSodium116 mg(5% RDA)Magnesium64 mg(16% RDA)Potassium240 mg(12% EMR)

Ingredients (makes 9 servings)

Cheesecake layer:
  • 1 cup 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. Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °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.
    Raspberry Cheesecake Keto Brownies
  3. For the brownie layer combine all of the dry ingredients in a medium bowl and mix until well combined. Add in the eggs, melted butter and vanilla extract and mix until smooth.
    Raspberry Cheesecake Keto Brownies
  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.
    Raspberry Cheesecake Keto Brownies
  6. Transfer to the oven and bake for 20-25 minutes until set.
    Let cool completely then slice.
    Raspberry Cheesecake Keto Brownies
  7. Store in an airtight container in the refrigerator for up to one week.
    Raspberry Cheesecake Keto Brownies

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Cream cheese, soft (full-fat)
0.9 g1.9 g7.5 g65 kcal
Erythritol (natural low-carb sweetener)
0.4 g0 g0 g1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.7 g0.5 g8 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Raspberries, fresh
0.2 g0 g0 g2 kcal
Butter, unsalted, grass-fed
0 g0.1 g10.2 g90 kcal
Erythritol (natural low-carb sweetener)
0.7 g0 g0 g3 kcal
Cocoa powder, raw (cacao)
1.5 g1.4 g1 g16 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.1 g1.6 g24 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g3 kcal
Almond milk natural (unsweetened)
0 g0 g0 g0 kcal
Total per serving
4.6 g8 g25.2 g264 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (21)

I made this last night and holy cow it taste amazing. I refrigerated it overnight however i encountered a problem whereby my parchment paper is stuck to the cake and I couldn't get the paper off the cake.

Thank you for your feedback Mandy! I think that you need a strong parchment paper for that (the one with aluminium foil on one side) - or use a non-stick baking pan.

Can I substitute coconut milk for the almond milk?

Yes, you can do that.

Hi can this dessert be frozen! It worked out great for me so would like to make some more and freeze for friends and family occasions.x

Usually desserts with dairy don't freeze well (unless it's a frozen treat like popsicles) but this recipe is not that moist so you should be able to freeze it. The problem with dairy is separation but it shouldn't be an issue in this recipe.

After 40 minutes it still wasn’t cooked through. Had to throw the whole thing out. So disappointed!

I'm sorry to hear that Christina but this temperature and time should cook it just fine. All our recipes are tested and that is one of the reasons we include step-by-step photos.
I'm not sure what happened but it's not the recipe. I assume you may be living in high altitudes? At high altitudes, air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased. If it wasn't set you didn't have to throw it away, you could have just baked it for a little longer.
Also, keep in mind that the cheesecake layer will seem a little wobbly until it is completely cooled and chilled.

For the brownie layer, do you add the melted butter with the eggs and vanilla? Just to be sure...

That's correct, thank you!

These are pretty good. My brownie batter was too thick to swirl. I used less sweetener than called for mostly because too much erythritol busts my belly. I think they need some brightening, like a touch of lemon juice and probably some raspberry flavoring.  Also, frankly, I think most keto dessert bloggers make the "real" thing for photos because keto desserts never, ever look like their photos.  I speak from trying different recipes from different bloggers for almost 2 years now.
All in all, a decent cheesecake brownie.  

Thank you Julie, I always use sweetener to taste - this would be too sweet for me too so I'd personally halve the sweetener. When it comes to photos, I don't know about others but I NEVER EVER used the "real" thing for photos. That would be totally unprofessional and just wasted food.
Having said that I did see many photos like that on Pinterest (e.g. when you see a fluffy white bagel you know there is no way it's low-carb). It really bothers me because it creates the wrong impression and false expectations. And it seems that this also make us who never fake it look bad.
I think I'll speak for all decent food bloggers when I say that the recipes we photograph are always fine tuned to perfection when it comes to styling, lighting, etc. I am aware that they may "look better" but it's our job to make them look appetising. We are professionals after all. Instead of faking it, we use tricks, for example:
- spray oil on food to make it look juicier, especially when food takes too long to photograph and it dries out.
- adding some freshly cut veggies in a cooked meal just to keep the colours happy (overcooking or even just cooking may make them look dull).
- photo editing (adjusting brightness, sharpness, saturation, etc). I personally keep my photos as natural as possible.
- placing a piece of cloth in boiling water and then placing it behind a plate to make it look steamy.
Fun fact: In some cases my readers shared better looking photos than mine on social media and I'm not talking about styling but the way the meals look, especially these Keto Buns: Ultimate Keto Buns

What cream cheese would you recommend for this recipie?

Hi Maggie, you can use Philadelphia that is widely available.

Absolutely loved this recipe 👌🏻
My non keto friends were very impressed … & it was so easy to make, especially in my thermomix . 😋😋

Thank you Bron!

Disregard my previous comment! I was reading it as tablespoons. Lord help me! 🤦🏻‍♀️

No problem! I hope you enjoy!

It’s says a stick of butter but than says 4oz. Which is half a stick. Which is it? Right now I only have 4oz. in but it’s so thick I can barely stir it. Thinking I’m going to add another 4oz. and see what happens.

Just made this! I ended up making 2 batches, the first was very sweet so I left out some of the Erythritol and everything seems to have turned out well. That first batch -you can’t even tell it’s Keto Friendly! Amazing! Thank you ladies for the awesome recipe 😀

Thank you Mel, I'm glad you enjoyed!