“Gluten Free Raspberry Cheesecake Brownies have a rich chocolaty flavor that goes perfectly with sweet raspberries and cream cheese. Low in sugar and carbs … they are perfect for low carb and keto diets!”I hope everyone is having a wonderful start to their December! I can hardly believe that Christmas is almost here and another year is almost over.
I’m getting ready for Christmas with a bunch of new healthy, low sugar, low carb, gluten free recipes that I just know that you and your family will love!
I’m starting off the month with these AMAZING Gluten Free Raspberry Cheesecake Brownies and I can’t wait to hear what you think about them. Can you see all of that delicious raspberry cheesecake filling swirled through those dark fudgy brownies??
I love having healthy alternatives to wheat flour like nut and coconut flours and natural sugar substitutes like erythritol to keep on creating yummy desserts!
Just look at those delicious layers of ripe raspberries, cheesecake and brownie …
Make sure you try out one of my most popular gluten free dessert recipes … Gluten Free Pumpkin Cookies!
Gluten Free Raspberry Cheesecake Brownies
A delicious gluten free version of raspberry cheesecake brownies that are also low sugar, low carb and keto friendly.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 16
- 4 oz. unsweetened bakers chocolate
- 8 tablespoons unsalted butter
- 3 eggs
- 1.5 cups erythritol
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 6 oz. cream cheese
- 1 egg
- 60 g fresh raspberries
- 1/4 cup erythritol
- Preheat oven to 350 degrees and grease an 8 x 8 baking dish and line with parchment paper.
- In a small saucepan, heat the butter and chocolate over low heat, stirring until melted and smooth. Set aside to cool.
- In a medium bowl, beat the eggs and erythritol until well blended. Add the melted chocolate mixture and beat until thick and smooth.
- Add the dry ingredients and beat until well combined.
- To make the cheesecake filling, soften the cream cheese in the microwave for about 30 seconds and then stir in the egg, erythritol and raspberries.
- Pour half of the brownie batter into the baking dish and spread evenly. The batter will be thick.
- Spread the cream cheese mixture over the batter. Pour the rest of the batter over the cream cheese mixture and spread evenly. Drag a knife through the batter to create swirls if you like.
- Bake for 30-40 minutes. Remove from oven and let cool completely before cutting. The middle will be a little jiggly and needs to set completely before slicing.
- You can substitute regular sugar for the erythritol. I would use 1.5 cups sugar in place of the erythritol and stevia drops in the brownie batter and 1/4 cup sugar in the cheesecake filling.
- Let the brownies cool completely before cutting, atleast 4 hours. The batter is still very soft in the center and needs to set up as they cool.
- Serving Size: 1 bar
- Calories: 195
- Sugar: 1 g
- Sodium: 60 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 73 mg
I really loved the sweetness level of these brownies but I would encourage you to taste the batter before baking to make sure it is sweet enough for you. Just add more sweetener to taste.
Disclaimer: I always lick the spoon and never get sick … but please do this at your own risk. Obviously not everyone feels the same way and the government advises against it!