Raspberry Cheesecake Keto Brownies

Step 1Preheat 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.

Step 2For the cheesecake layer combine all of the ingredients in a blender and blend until smooth.

Step 3For 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.

Step 4Transfer 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.

Step 5Place the remaining brownie batter on top in 4 dollops then use a knife to swirl the batter into the cheesecake.

Step 6Transfer to the oven and bake for 20-25 minutes until set.
Let cool completely then slice.

Step 7Store in an airtight container in the refrigerator for up to one week.