Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, melted
  • 4 oz Sugar-Free Dark Chocolate Chips
  • 1/2 cup Granulated Keto Sweetener (Erythritol/Monk Fruit blend)
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1/2 cup Almond Flour, finely ground
  • 1/4 cup Unsweetened Cocoa Powder (Dutch-processed)
  • 1/2 tsp Salt (Fine sea salt)
  • 8 oz Full-Fat Cream Cheese, softened
  • 1/4 cup Powdered Keto Sweetener (for filling)
  • 1 Large Egg Yolk
  • 1/2 tsp Vanilla Extract (for filling)
  • 1/2 cup Fresh or Frozen Raspberries
  • 1 tbsp Water or lemon juice
  • 1 tbsp Powdered Keto Sweetener (for swirl)

Instructions:

  1. Preheat the oven to 325°F (160°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides to create a 'sling.' Lightly grease the exposed sides of the pan.
  2. Create the Raspberry Swirl Reduction: Combine raspberries, 1 tbsp water, and sweetener in a small saucepan. Bring to a gentle simmer over medium heat, crushing the berries. Cook for 5-7 minutes until the mixture thickens slightly. Remove from heat and set aside to cool completely.
  3. Mix the Keto Brownie Base: Melt the butter and sugar-free chocolate chips together until smooth. Allow to cool slightly. Whisk the keto sweetener, 2 large eggs, and 1 tsp vanilla extract into the cooled chocolate mixture until glossy.
  4. In a separate bowl, whisk together the almond flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Press the brownie batter evenly into the prepared pan.
  5. Prepare the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese and powdered keto sweetener until completely smooth. Beat in the egg yolk and 1/2 tsp vanilla until combined. The mixture should be thick and creamy.
  6. Assembly and Swirling: Pour the cheesecake filling evenly over the brownie base. Dollop the cooled raspberry reduction randomly over the cheesecake layer. Use a skewer or butter knife to gently drag through the layers to create a swirl pattern.
  7. Bake and Cool: Bake for 45 to 50 minutes. The edges should look set, but the center should still have a slight wobble. Remove from the oven and allow to cool completely in the pan on a wire rack (about 1 hour).
  8. Crucial Step: Transfer the pan to the refrigerator and chill for a minimum of 2 hours (or overnight) before lifting the brownies out via the parchment sling and slicing with a warm, clean knife.