Keto Red Velvet Cheesecake Brownies

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This may be the best combination of desserts you will ever try! You get the moist chewy texture of a brownie and the fluffy, soft bite of a cheesecake in this recipe.

It’s hard to believe that this red velvet cheesecake brownie is keto and almost sugarfree! Staying away from sugar during a low carb diet has been a struggle for me since I have a sweet tooth but this recipe definitely fulfills the sugar craving.

Nutrition per serving (9 servings):

Calories: 327

Protein: 8.1g

Carbs: 12.7g

Fiber: 7.4g

Erythritol: 1g

Net Carbs: 4.3g

Sugar: 1.3g

Fat: 31.7g

Ingredients for the Red Velvet Brownie

  • Almond flour: The low carb/keto flour substitute. 
  • Cocoa powder: Cocoa powder gives our brownie portion of the recipe that chocolate flavor and color.
  • Baking powder: This gives our brownies that irresistible fluff and airy texture.
  • Erythritol sweetener: The Sugarfree ingredient that gives our dessert its sweetness! I specifically use Swerve Confectioner.
  • Salt: A pinch of salt enhances the sweetness in the brownies! 
  • Eggs: Helps add the creamy moist texture to the brownies.
  • Melted butter: This keto ingredient adds even more moisture and a tender texture.
  • Sugar free chocolate chips: I used Lily’s chocolate chip for this recipe.
  • Red food coloring: This gives our velvet our red color! 

Ingredients for Cheesecake Mixture

  • Softened cream cheese: The surprisingly keto ingredient that makes our dessert rich.
  • Monkfruit sweetener: Another sugar free and healthy sweetener that goes well in our cheesecake.
  • Vanilla extract: Vanilla flavoring goes a long way with cheesecake.
  • Egg: Of course we have to include our emulsifier of the cheesecake.

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