Low carb raspberry cheesecake swirl brownies
Low Carb Raspberry Cheesecake Swirl Brownies
Ingredients
- Brownie Layer
- 1 cup of Almond Flour
- 1/2 cup of Cocoa Powder
- 1/2 cup of Erythritol
- 1/2 teaspoon of Baking Powder
- 1/2 cup of melted Butter
- 3 large Eggs
- 1 teaspoon of Vanilla Extract
- Cheesecake Layer
- 8 ounces of softened Cream Cheese
- 1/4 cup of Erythritol
- 1 large Egg
- 1/2 teaspoon of Vanilla Extract
- 1/4 cup of Raspberry Jam
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a large bowl, combine the almond flour, cocoa powder, erythritol, and baking powder. Mix well.
- Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until a thick batter forms.
- Pour the brownie batter into the prepared baking pan and spread it out evenly.
- In another bowl, beat the cream cheese until it's smooth. Add the erythritol, egg, and vanilla extract. Mix until well combined.
- Drop spoonfuls of the cream cheese mixture on top of the brownie batter. Add dollops of raspberry jam in between the cream cheese.
- Use a knife to swirl the cream cheese and raspberry jam into the brownie batter, creating a marbled effect.
- Bake for 25-30 minutes, or until the edges are set but the center is still slightly jiggly.
- Allow the brownies to cool completely in the pan before cutting into squares.
Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Serving Size: 1 brownie
- Calories: 200
- Fat: 16g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
Recipes (external)
- Diet Doctor recipes on Low carb raspberry cheesecake swirl brownies
- Allrecipes Low carb raspberry cheesecake swirl brownies
- Ruled.me recipes on Low carb raspberry cheesecake swirl brownies
- Food.com recipes on Low carb raspberry cheesecake swirl brownies
- Pinterest recipes on Low carb raspberry cheesecake swirl brownies
- You Tube recipes on Low carb raspberry cheesecake swirl brownies
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