A delicious gluten free version of raspberry cheesecake brownies that are also low sugar, low carb and keto friendly.
- 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