Oh my goodness, you guys – these keto raspberry cheesecake brownies are my newest obsession! After years of experimenting with keto desserts that either tasted like cardboard or required a PhD in baking, I finally nailed this magical combination that’s become my go-to treat. The rich chocolate base swirled with tart raspberry cheesecake? Absolute perfection.

I remember my first attempts at keto baking – so many dry, crumbly disappointments. But these brownies? They’re fudgy, moist, and packed with flavor while keeping carbs low. My family can’t even tell they’re sugar-free! When fresh raspberries came into season last summer, I had a lightbulb moment to swirl them into cream cheese topping – and wow, what a game changer.

What I love most is how simple these are to make. Just a few pantry staples, one bowl for the brownie batter, and you’ve got a dessert that satisfies every single craving. Trust me, even non-keto eaters will be begging for seconds!

Why You’ll Love These Keto Raspberry Cheesecake Brownies

Let me count the ways these heavenly brownies will steal your heart (and your taste buds)! After countless batches and recipe tweaks, here’s what makes them absolutely irresistible:

Guilt-free indulgence: At just 5g net carbs per brownie, you can satisfy your sweet tooth without derailing your keto goals. The almond flour base keeps it low-carb while giving that perfect fudgy texture.
Flavor fireworks: That magical combo of rich chocolate and tart raspberry cheesecake? It’s like your favorite dessert flavors had the most delicious baby. The lemon juice brightens everything up beautifully.
No fancy skills needed: I promise – if you can stir ingredients together and swirl a knife, you can make these. Even my 10-year-old niece mastered them on her first try!
Meal prep superstar: They keep like a dream in the fridge all week (not that they’ll last that long – mine disappear within days!). Perfect for when those 3pm sugar cravings hit.
Crowd pleaser: I’ve served these at potlucks where no one realized they were sugar-free until I told them. The shocked faces are priceless!

Seriously, these brownies are my not-so-secret weapon for happy taste buds and sticking to keto. Just wait until you try that first bite – pure bliss!

Ingredients for Keto Raspberry Cheesecake Brownies

Here’s what you’ll need to make these heavenly brownies – trust me, every ingredient plays a special role in creating that perfect fudgy-swirly magic!

1 cup almond flour: I always use super-fine blanched almond flour – it gives the best texture without any graininess.
1/2 cup cocoa powder: Go for the good stuff! Dutch-processed cocoa makes the brownies extra rich and chocolatey.
1/2 cup powdered erythritol: My favorite keto sweetener for this recipe because it dissolves beautifully. If you’re using granulated, just pulse it in a blender first.
1/2 cup butter, melted: Real salted butter makes all the difference here. Microwave it for about 45 seconds until just melted.
2 large eggs: Room temperature eggs blend in perfectly – just leave them out for 30 minutes before baking.
1 tsp vanilla extract: Pure vanilla, please! The imitation stuff just won’t cut it for this special dessert.
8 oz cream cheese, softened: Full-fat is best, and softened properly so it blends smooth as silk. I leave mine out for 2 hours.
1/4 cup fresh raspberries: The star of the show! Mash them slightly with a fork before mixing into the cream cheese.
1 tbsp lemon juice: Just a squeeze brightens up all the flavors. Freshly squeezed makes a noticeable difference!

See? Simple ingredients, but when they come together – wowza! Now let’s get baking!

How to Make Keto Raspberry Cheesecake Brownies

Alright, let’s dive into the fun part – making these heavenly brownies! Don’t worry, I’ll walk you through every step. I’ve made this recipe so many times I could probably do it in my sleep (and frankly, I might have once or twice when craving struck at midnight!).

Preparing the Brownie Batter

First things first – grab your favorite mixing bowl (mine’s this chipped blue one that’s seen better days but feels like an old friend). Whisk together the almond flour, cocoa powder, and powdered erythritol until they’re best buddies – no lumps allowed!

Now, pour in that glorious melted butter (careful, it’s hot!), crack in the eggs, and add the vanilla. Stir gently at first – you don’t want flour flying everywhere! Then go to town mixing until the batter looks like thick, glossy chocolate pudding. Pro tip: If it seems too thick, add a teaspoon of water. Too runny? A sprinkle more almond flour.

Making the Raspberry Cheesecake Layer

Time for the star of the show! Grab your softened cream cheese (if you forgot to take it out earlier, no worries – 15 seconds in the microwave works in a pinch). Beat it until smooth, then gently fold in those mashed raspberries and lemon juice. The mixture should turn this gorgeous pale pink color with little ruby flecks throughout.

Here’s where the magic happens: pour your brownie batter into the prepared pan, then dollop the cheesecake mixture on top. Take a butter knife and swirl away – don’t overdo it though! You want beautiful marble patterns, not a muddy mess.

Baking and Cooling

Pop those beauties into your preheated 350°F oven and set your timer for 25 minutes. The hardest part? Waiting! When they’re done, the edges should pull away slightly from the pan, and a toothpick inserted should come out with moist crumbs (not wet batter).

Now comes the torture – you MUST let them cool completely before cutting! I know, I know – the smell is intoxicating. But trust me, if you cut too soon, you’ll have gooey delicious mess instead of perfect squares. I usually distract myself by washing dishes… or licking the spoon!

Tips for Perfect Keto Raspberry Cheesecake Brownies

After making these brownies more times than I can count (okay fine, it’s an embarrassing number), I’ve picked up some foolproof tricks to guarantee bakery-worthy results every single time!

The chill factor: For picture-perfect slices with clean edges, pop these beauties in the fridge for at least 2 hours before cutting. Bonus? The flavors meld together even better when chilled!
Berry alternatives: Fresh raspberries not in season? Frozen work great – just thaw and pat dry first. Blackberries or strawberries make delicious variations too!
No sticking guarantee: That parchment paper lining isn’t just a suggestion – it’s lifesaver insurance for getting your brownies out in one piece. I like to leave “handles” on the sides for easy lifting.
Sweetener swap: If erythritol isn’t your thing, monk fruit blend works beautifully. Just reduce the amount slightly since it’s often sweeter.
Cheesecake swirl secret: For Instagram-worthy swirls, use a toothpick instead of a knife and make quick figure-eight motions. Less is more!

Oh! And here’s my favorite “oops” fix – if they seem underbaked after cooling, just slice and pop individual pieces in the toaster oven for a minute. Crisis averted!

Serving and Storing Suggestions

Here’s the best way to enjoy these keto raspberry cheesecake brownies at their absolute peak! I always serve them chilled – the texture turns extra fudgy and the flavors just pop when they’re cool. If you can resist digging in right away (no judgment if you can’t!), let them sit in the fridge for at least an hour first.

For storage, just pop them in an airtight container in the refrigerator where they’ll stay fresh and delicious for up to 5 days. Pro tip: Layer them with parchment paper between the slices if you’re stacking them. They also freeze beautifully for up to 3 months – I like to wrap individual squares in plastic wrap for grab-and-go treats!

My absolute favorite way to serve them? With an extra fresh raspberry on top and a dollop of whipped cream for special occasions. Pure heaven!

Nutritional Information

Here’s the breakdown per brownie (based on 12 servings): approximately 180 calories, 16g fat, 5g total carbs (3g net carbs), and 4g protein. Remember, these numbers are estimates – your exact counts may vary slightly depending on ingredient brands and measurements. All my keto calculations assume you’re using the exact ingredients listed in my recipe!

FAQs About Keto Raspberry Cheesecake Brownies

I get so many questions about these brownies – here are answers to everything you might wonder before baking!

Can I use a different sweetener?

Absolutely! While I love erythritol for its neutral taste, any keto-friendly powdered sweetener works. Monk fruit blend is my second choice – just use about 25% less since it’s sweeter. Liquid stevia works too (about 1/2 tsp), but you might need a touch more almond flour to balance the texture.

What if I’m allergic to nuts?

No problem! Swap the almond flour for sunflower seed flour (measure the same amount). Just know it might tint your batter slightly green from the seeds reacting with baking soda – still tastes amazing though! Coconut flour also works, but use only 1/3 cup and add an extra egg.

How well do these freeze?

Surprisingly well! I always keep a stash in my freezer for emergencies. Wrap individual squares tightly in plastic wrap, then foil or a freezer bag. They’ll keep beautifully for 2-3 months. Thaw overnight in the fridge or pop frozen right into your lunchbox – they’ll be perfect by snack time!

Can I use frozen raspberries?

You bet! Just thaw them first and pat dry with paper towels to remove excess moisture. Frozen berries actually release more juice when thawed, so you might get an even more vibrant pink swirl in your cheesecake layer!

Why did my cheesecake layer sink?

This happens if the cream cheese was too cold or the brownie batter too thin. Make sure both mixtures are similar thickness before swirling – I like my cheesecake layer just slightly thicker than pudding consistency. And don’t over-swirl! Just 3-4 gentle passes with the knife creates perfect marbling without sinking.

Share Your Keto Dessert Experience

I’d love to hear how your keto raspberry cheesecake brownies turn out! Did you add your own twist? Maybe swap the raspberries for another berry? Leave me a comment below – your tips might inspire someone else’s baking adventure. And if you loved them, share a photo on Instagram and tag me so I can drool over your creation!

Keto Raspberry Cheesecake Brownies: 5g Net Carbs of Bliss

Author: memorecipes.com
Total Time: 45 minutes
Yield: 12 brownies 1x
Diet: Low Carb

Print Recipe

Description

Delicious keto-friendly brownies combining the flavors of raspberry and cheesecake.

Ingredients

Scale

1 cup almond flour
1/2 cup cocoa powder
1/2 cup powdered erythritol
1/2 cup butter, melted
2 eggs
1 tsp vanilla extract
8 oz cream cheese, softened
1/4 cup fresh raspberries
1 tbsp lemon juice

Instructions

Preheat oven to 350°F (175°C).
Mix almond flour, cocoa powder, and erythritol in a bowl.
Add melted butter, eggs, and vanilla extract. Stir until combined.
Pour brownie batter into a lined baking dish.
Beat cream cheese with raspberries and lemon juice until smooth.
Spoon cheesecake mixture over brownie batter and swirl with a knife.
Bake for 25-30 minutes until set.
Let cool completely before cutting into squares.

Notes

Store in refrigerator for up to 5 days.
Can use frozen raspberries if fresh aren’t available.
For firmer texture, chill before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 180
Sugar: 2g
Sodium: 120mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: keto, raspberry, cheesecake, brownies, dessert