February 4 2019 recipe & photo by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert 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.
USMetric
servingservings
Ingredients
Brownie batter
- 4 oz. (4⁄5 cup) 110 g (200 ml) sugar-free baking chocolate, chopped
- 6 oz. 170 g butter
- 1 cup (7 oz.) 240 ml (210 g) erythritol
- 4 4 large egglarge eggs
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- 2 tsp 2 tsp vanilla extract
- ¼ tsp ¼ tsp salt
Cream cheese filling
- 10 oz. (1¼ cups) 280 g (290 ml) cream cheese, softened
- 1⁄3 cup (1½ oz.) 80 ml (45 g) powdered erythritol
- 1 1 large egglarge eggs
- 2 tsp 2 tsp vanilla extract
- 1 tsp 1 tsp raspberry extract (optional)
- 1 tbsp 1 tbsp lemon juice
- 6 oz. (11⁄3 cups) 170 g (325 ml) fresh raspberries
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Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9" x 13" (20 x 30 cm) 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!
thank you !
You can continue on, eating any of our keto recipes!
https://www.dietdoctor.com/low-carb/keto/recipes
Yes, these can be frozen. For thawing, you would have best results letting them thaw on a counter.
If you leave out sweetener entirely, these would likely be far too bitter.
Click the Nutrition + tab under the list of ingredients.
People eating keto can eat these as they are very low carb and the fat is higher than the protein.
They are not a 1:1 sub as coconut flour requires more moisture than almond flour does. It's also more carb heavy.
You'll want to be sure the chocolate and butter are hot enough and melted thoroughly before adding the sweetener. Then be sure to mix so it blends well.
Sure! Just keep in mind the sweetness ratios may be different.
I'm so glad that you enjoyed this recipe! Thank you for taking the time to let us know.
I am glad you enjoyed it! Yes, the batter will be very thick.
Glad to hear you enjoyed it! The erythritol may depend on the brand and whether or not it has other sweeteners or fillers.
Thank you for letting us know how much you enjoyed this recipe!
Yes, the unsweetened baking chocolate will work best!