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