Print

Gluten Free Raspberry Cheesecake Brownies

Gluten Free Raspberry Cheesecake Brownies | 2 net carbs per brownie!

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

Ingredients

Brownie Batter

Cheesecake Filling

Instructions

  1. Preheat oven to 350 degrees and grease an 8 x 8 baking dish and line with parchment paper.
  2. In a small saucepan, heat the butter and chocolate over low heat, stirring until melted and smooth. Set aside to cool.
  3. In a medium bowl, beat the eggs and erythritol until well blended. Add the melted chocolate mixture and beat until thick and smooth.
  4. Add the dry ingredients and beat until well combined.
  5. 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.
  6. Pour half of the brownie batter into the baking dish and spread evenly. The batter will be thick.
  7. 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.
  8. 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.

Notes

Nutrition

Share
Pin
Tweet
+1