Raspberry Cheesecake Keto Brownies

4.6 stars, average of 32 ratings

Raspberry Cheesecake Keto BrowniesPin recipeFollow us 100.7k

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!

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Hands-on Overall

Nutritional values (per serving)

4.6 grams 3.8 grams 8 grams 25.2 grams 12.7 grams 264 calories
Total Carbs8.4grams
Fiber3.8grams
Net Carbs4.6grams
Protein8grams
Fat25.2grams
of which Saturated12.7grams
Calories264kcal
Magnesium64mg (16% RDA)
Potassium240mg (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:
A fun way to learn about healthy low-carb eating!
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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.
    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 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
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

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

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (7)

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

Reply

Thank you Bron!

Reply

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

Reply

No problem! I hope you enjoy!

Reply

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.
🤞🏻😁

Reply

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 😀

Reply

Thank you Mel, I'm glad you enjoyed!

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