Wednesday, February 13, 2019

Raspberry Cheesecake Keto Brownies

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!

Preparation time
Hands-on:    15 minutes
Overall:     40 minutes
Nutritional values (per serving)
Total Carbs 8.4 grams
Fiber 3.8 grams
Net Carbs 4.6 grams
Protein 8 grams
Fat 25.2 grams
of which Saturated 12.7 grams
Energy 264 kcal
Magnesium 64 mg (16% RDA)
Potassium 240 mg (12% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (12%), fat (81%)

Ingredients (makes 9 servings) Cheesecake layer:
  • cream cheese (240 g/ 8.5 oz)
  • 1/3 cup granulated Erythritol or Swerve (65 g/ 2.3 oz)
  • 1 large egg
  • 1 tsp sugar-free vanilla extract
  • 1/4 cup fresh raspberries (30 g/ 1.1 oz)
Brownie layer: Instructions
  1. Preheat the oven to 175 °C/ 350 °F (fan assisted) and line an 20 x 20 cm (8 x 8 inch) brownie pan with parchment.
  2. For the cheesecake layer combine all of the ingredients in a blender and blend until smooth.

  3. For the brownie layer combine all of the dry ingredients in a medium bowl and mix until well combined. Add in the eggs and vanilla extract and mix until smooth.

  4. 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.
  5. Place the remaining brownie batter on top in 4 dollops then use a knife to swirl the batter into the cheesecake.

  6. Transfer to the oven and bake for 20-25 minutes until set.
    Let cool completely then slice.
  7. Store in an airtight container in the refrigerator for up to one week.

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