Raspberry Cheesecake Brownies
Author: Jennifer Knollenberg
Nutrition Information
- Serves: 12
- Serving size: 1
- Calories: 304
- Fat: 25.2g
- Carbohydrates: 21.2g
- Fiber: 18.3g
- Protein: 5.8g
Ingredients
Cream Cheese Batter
- 12 oz cream cheese, softened
- 3 tbsp erythritol
- 2 tbsp xylitol
- Pinch pure powdered stevia
- 1 large egg
- 1 ½ tsp vanilla
- ¾ tsp almond extract
- 1 cup raspberries
Chocolate Batter
- 8 oz sugar-free chocolate, chopped
- ½ cup unsalted butter
- 1 tsp vanilla
- Pinch of salt
- 3 large eggs
- 2 tbsp xylitol
- 1 pinch pure stevia
- 1 tsp unsweetened cocoa powder for dusting
Instructions
- Preheat oven to 300°F. Grease a 9x9-inch square pan and cover the bottom and sides with a single piece of aluminum foil. Spray with oil and set aside.
- In a small bowl, with an electric mixer and paddle attachment, blend together the softened cream cheese, erythritol, xylitol, and stevia smooth. Add egg, vanilla and almond extract until fully incorporated. Place ⅓ of the cream cheese mixture into another bowl and add the raspberries, blending until combined. Set both bowls aside.
- Melt the chocolate and butter in a microwave safe bowl for 30 second intervals, stirring in between until melted, do not overheat. Blend butter and chocolate until butter is fully incorporated, add vanilla and salt; blend then set aside.
- In a medium bowl, with an electric mixer and whip attachment, whip the eggs, xylitol and stevia until pale yellow and thick; about 3 minutes. Add the melted chocolate mixture and blend 30 seconds until fully incorporated into a thick brownie batter.
- Pour two thirds of the brownie batter into the pan, smoothing it out to cover the bottom of the pan in an even layer. Take spoonfuls of each cream cheese mixture and alternate them over the layer of brownie batter in the pan with spoonfuls of the remaining brownie batter. Use a knife to gently swirl the batters together then rap the pan on the counter to remove any air bubbles and settle the batter.
- Bake for 45 minutes or until set in the center. Cool on a rack in the pan for at least 1 hour up to 1 ½ hours. Once cooled, carefully removed the sides, invert onto a plate, dust the bottom with 1 tsp of cocoa powder to prevent sticking and invert again onto a serving plate. Enjoy immediately or place in the refrigerator for up to 4 days tightly wrapped – bring to room temperature before serving. It may also be frozen, tightly wrapped, for up to 1 month. Bring to room temperature before serving. Cut into twelve 1 ½ x 1 ½ inch brownies.
Notes
Net Carbs: 2.8g
SugarOH: 16.3g
SugarOH: 16.3g
