Low-carb raspberry cheesecake swirl brownies
Here’s a truly spectacular and easy low-carb dessert. If you can melt chocolate, you can make this! You won’t need any special order ingredients, a springform pan, or a water bath to enjoy this treat with your loved ones.
Ingredients
Brownie batter
- 110 g sugar-free baking chocolate, chopped
- 175 g butter
- 225 ml (175 g) erythritol
- 4 large eggs
- 225 ml (110 g) almond flour
- 2 tsp vanilla extract
- ¼ tsp salt
Cream cheese filling
- 275 g cream cheese, softened
- 75 ml powdered erythritol
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp raspberry extract (optional)
- 1 tbsp lemon juice
- 175 g fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9″ x 13″ baking dish with parchment paper so that the sides come up over the dish and can be used to easily lift the baked brownies from the pan.
- Use a microwave or a small saucepan to melt the chocolate and butter on low heat. When melted, add the sweetener and stir until the sweetener is dissolved.
- In a large bowl, mix eggs, almond flour, vanilla extract and salt. When thoroughly mixed, add the melted chocolate mixture and stir to combine. Pour the mixture into the prepared pan.
- Use a hand mixer or a stand mixer to blend the cream cheese and powdered sweetener. When creamy and smooth, add the egg and mix well.
- Stir in the vanilla extract, raspberry extract, and lemon juice.
- Gently fold in the fresh raspberries.
- Drop large spoonfuls of the cheesecake mixture over the brownie batter. Use a knife to swirl the cheesecake batter into the brownie batter by dragging the tip through the batter in horizontal and vertical lines.
- Bake for 35 to 40 minutes until set. Do not overbake. Let cool completely before serving.
Storage
Refrigerate leftovers if for some curious reason you have any!