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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
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:
Instructions
- 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.
- 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, melted butter 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.
Raspberry Cheesecake Brownies
Step by Step
Ingredients
Instructions
- 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.
- 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, melted butter 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.
Nutrition (per serving)
Calories264kcal
Net Carbs4.6g
Carbohydrates8.4g
Protein8g
Fat25.2g
Saturated Fat12.7g
Fiber3.8g
Sugar2.7g
Sodium116mg
Magnesium64mg
Potassium240mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 4.6 g | 8 g | 25.2 g | 264 kcal |
| Cream cheese, soft (full-fat) |
| 0.9 g | 1.9 g | 7.5 g | 65 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.7 g | 0.5 g | 8 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Raspberries, fresh |
| 0.2 g | 0 g | 0 g | 2 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 10.2 g | 90 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.7 g | 0 g | 0 g | 3 kcal |
| Cocoa powder, raw (cacao) |
| 1.5 g | 1.4 g | 1 g | 16 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 3 kcal |
| Almond milk natural (unsweetened) |
| 0 g | 0 g | 0 g | 0 kcal |
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