Raspberry Cheesecake Keto Brownies

Lauren LesterUpdated 21 November 2023★★★★★4.7 (126 ratings)

Ready in 40m
4.6 g net carbs
264 kcal
Serves 9

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Raspberry Cheesecake Keto Brownies (low-carb, grain-free, primal)

These keto raspberry cheesecake brownies are the PERFECT low-carb dessert for Valentine’s Day! I just love the swirled tops and the fudgy keto brownie paired with the tart raspberry cheesecake is a match made in heaven.

These brownies are RICH, so if you’d like to cut them into 18 servings instead of 9 you’d probably be just fine. This would also work well if you’re taking these to a party!

Step-by-step

Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line an 20 x 20 cm (8 x 8 inch) brownie pan with parchment.
For the cheesecake layer combine all of the ingredients in a blender and blend until smooth.
For the brownie layer combine all of the dry ingredients in a medium bowl and mix until well combined. Add in the eggs, melted butter and vanilla extract and mix until smooth.
Transfer all but ¹/₂ cup of the brownie batter to the pan then top with the cheesecake layer. Mix the remaining brownie batter with 2 tablespoons of almond milk.
Place the remaining brownie batter on top in 4 dollops then use a knife to swirl the batter into the cheesecake.
Transfer to the oven and bake for 20-25 minutes until set.
Let cool completely then slice.
Store in an airtight container in the refrigerator for up to one week.

Recipe

Raspberry Cheesecake Keto Brownies

★★★★★4.7 (126 ratings)

Deliciously fudgy low-carb chocolate treat topped with sugar-free raspberry cheesecake and dark chocolate ...

Hands on: 15m
Overall: 40m
Servings: 9

4.6 g
Net carbs: 8 g
Protein: 25.2 g
Fat: 264
kcal

Pin Rate

Ingredients makes 9 servings

Instructions

Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line an 20 x 20 cm (8 x 8 inch) brownie pan with parchment.
For the cheesecake layer combine all of the ingredients in a blender and blend until smooth.
For the brownie layer combine all of the dry ingredients in a medium bowl and mix until well combined. Add in the eggs, melted butter and vanilla extract and mix until smooth.
Transfer all but ¹/₂ cup of the brownie batter to the pan then top with the cheesecake layer. Mix the remaining brownie batter with 2 tablespoons of almond milk.
Place the remaining brownie batter on top in 4 dollops then use a knife to swirl the batter into the cheesecake.
Transfer to the oven and bake for 20-25 minutes until set.
Let cool completely then slice.
Store in an airtight container in the refrigerator for up to one week.

Nutrition per serving

Carbs 7%Protein 12%Fat 81% of calories

Net carbs: 4.6 g
Total carbs: 29.5 g
Fiber: 3.8 g
Sugars: 2.7 g
Protein: 8 g
Fat: 25.2 g
Saturated fat: 12.7 g
Calories: 264 kcal
Sodium: 116 mg · 5.06% RDA
Magnesium: 64 mg · 16% RDA
Potassium: 240 mg · 12% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Cream cheese, soft (full-fat)	0.9 g	1.9 g	7.5 g	65
Erythritol (natural low-carb sweetener)	0.4 g	0 g	0 g	1
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.7 g	0.5 g	8
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Raspberries, fresh	0.2 g	0 g	0 g	2
Erythritol (natural low-carb sweetener)	0.7 g	0 g	0 g	3
Cocoa powder, raw (cacao)	1.5 g	1.4 g	1 g	16
Almond flour (blanched ground almonds, almond meal)	0.7 g	1.8 g	4.4 g	49
Butter, unsalted, grass-fed	0 g	0.1 g	10.2 g	90
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.1 g	1.6 g	24
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	3
Almond milk natural (unsweetened)	0 g	0 g	0 g	0
Total	4.6 g	8 g	25.2 g	264

Gluten free
Nightshade free
Pork free
Avocado free
Coconut free
Fish free
Shellfish free
Beef free
Pescatarian
Vegetarian

Comments & ratings (21)

4.7126 ratings

5 ★105
4 ★13
3 ★3
2 ★2
1 ★3

Mandy7 April 2020
I made this last night and holy cow it taste amazing. I refrigerated it overnight however i encountered a problem whereby my parchment paper is stuck to the cake and I couldn't get the paper off the cake.
1. Martina @ KetoDietAuthor22 April 2020
  Thank you for your feedback Mandy! I think that you need a strong parchment paper for that (the one with aluminium foil on one side) - or use a non-stick baking pan.
Pat6 July 2019
Can I substitute coconut milk for the almond milk?
1. Martina @ KetoDietAuthor6 July 2019
  Yes, you can do that.
Nora30 June 2019
Hi can this dessert be frozen! It worked out great for me so would like to make some more and freeze for friends and family occasions.x
1. Martina @ KetoDietAuthor30 June 2019
  Usually desserts with dairy don't freeze well (unless it's a frozen treat like popsicles) but this recipe is not that moist so you should be able to freeze it. The problem with dairy is separation but it shouldn't be an issue in this recipe.
Christina11 March 2019
After 40 minutes it still wasn’t cooked through. Had to throw the whole thing out. So disappointed!
1. Martina @ KetoDietAuthor19 March 2019
  I'm sorry to hear that Christina but this temperature and time should cook it just fine. All our recipes are tested and that is one of the reasons we include step-by-step photos.
  I'm not sure what happened but it's not the recipe. I assume you may be living in high altitudes? At high altitudes, air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased. If it wasn't set you didn't have to throw it away, you could have just baked it for a little longer.
  Also, keep in mind that the cheesecake layer will seem a little wobbly until it is completely cooled and chilled.
Annie3 March 2019
Hi,
For the brownie layer, do you add the melted butter with the eggs and vanilla? Just to be sure...
Thanks!
1. Martina @ KetoDietAuthor19 March 2019
  That's correct, thank you!
Julie2 March 2019
These are pretty good. My brownie batter was too thick to swirl. I used less sweetener than called for mostly because too much erythritol busts my belly. I think they need some brightening, like a touch of lemon juice and probably some raspberry flavoring. Also, frankly, I think most keto dessert bloggers make the "real" thing for photos because keto desserts never, ever look like their photos. I speak from trying different recipes from different bloggers for almost 2 years now.
All in all, a decent cheesecake brownie.
1. Martina @ KetoDietAuthor19 March 2019
  Thank you Julie, I always use sweetener to taste - this would be too sweet for me too so I'd personally halve the sweetener. When it comes to photos, I don't know about others but I NEVER EVER used the "real" thing for photos. That would be totally unprofessional and just wasted food.
  Having said that I did see many photos like that on Pinterest (e.g. when you see a fluffy white bagel you know there is no way it's low-carb). It really bothers me because it creates the wrong impression and false expectations. And it seems that this also make us who never fake it look bad.
  I think I'll speak for all decent food bloggers when I say that the recipes we photograph are always fine tuned to perfection when it comes to styling, lighting, etc. I am aware that they may "look better" but it's our job to make them look appetising. We are professionals after all. Instead of faking it, we use tricks, for example:
  - spray oil on food to make it look juicier, especially when food takes too long to photograph and it dries out.
  - adding some freshly cut veggies in a cooked meal just to keep the colours happy (overcooking or even just cooking may make them look dull).
  - photo editing (adjusting brightness, sharpness, saturation, etc). I personally keep my photos as natural as possible.
  - placing a piece of cloth in boiling water and then placing it behind a plate to make it look steamy.
  Fun fact: In some cases my readers shared better looking photos than mine on social media and I'm not talking about styling but the way the meals look, especially these Keto Buns: Ultimate Keto Buns
Maggie23 February 2019
What cream cheese would you recommend for this recipie?
1. Martina @ KetoDietAuthor24 February 2019
  Hi Maggie, you can use Philadelphia that is widely available.
Bron16 February 2019
Absolutely loved this recipe 👌🏻
My non keto friends were very impressed … & it was so easy to make, especially in my thermomix . 😋😋
1. Martina @ KetoDietAuthor16 February 2019
  Thank you Bron!
Amy Hardy14 February 2019
Disregard my previous comment! I was reading it as tablespoons. Lord help me! 🤦🏻‍♀️
1. Martina @ KetoDietAuthor14 February 2019
  No problem! I hope you enjoy! ❤️
Amy Hardy14 February 2019
It’s says a stick of butter but than says 4oz. Which is half a stick. Which is it? Right now I only have 4oz. in but it’s so thick I can barely stir it. Thinking I’m going to add another 4oz. and see what happens.
🤞🏻😁
Mel Anderson14 February 2019
Just made this! I ended up making 2 batches, the first was very sweet so I left out some of the Erythritol and everything seems to have turned out well. That first batch -you can’t even tell it’s Keto Friendly! Amazing! Thank you ladies for the awesome recipe 😀
1. Martina @ KetoDietAuthor14 February 2019
  Thank you Mel, I'm glad you enjoyed!

Raspberry Cheesecake Keto Brownies

Step-by-step