Rich, fudgy low carb, gluten-free brownies swirled with raspberry cheesecake. Yeah, they’re pretty awesome.
We live in an age of instant gratification, my friends, and I daresay it makes society more impatient as a whole. The internet affords us the ability to call up massive amounts of information on virtually any subject we wish to investigate in a few brief sessions. Carrying around mobile devices like smartphones and tablets means that everywhere we go, this information is at our fingertips. I am so very guilty of this impatience for information myself. Case in point, my husband was wearing an article of clothing the other day with various species of sharks all over it, the largest of which was the Megadon. We both wondered whether this was an extant or an extinct species, and about 2 seconds later, I had my answer via my iPad. My thirst for information is a family trait, as I vividly remember my mother wondering aloud about the origins of a word, or who said a particular quote, and heading off to her dictionary/encyclopedia/Bartlett’s to look it up. As long as there is WiFi available, I don’t have to wait nearly so long to satisfy my intellectual curiosity.
Now I happen to be a producer of information on the internet, and the pressure to gratify other people’s curiosity is intense! I made the mistake of mentioning these low carb, gluten-free brownies on Facebook while they were still in the oven and a few readers pounced almost instantly. Where is the recipe? When will the recipe be up? Can you stop making us suffer and give us the darn recipe? Are we there yet, are we there yet, are we there yet? Complete and utter harassment via Facebook! Cyber-bullying, just to get a recipe! Oh yes, the guilty parties know who they are. And they have broken me, utterly. I am usurping other recipes to get this one up, just to make it stop. Please make it stop!
I jest, of course. I am quite delighted that the sounds of low carb Raspberry Cheesecake Swirl Brownies caught the attention of a few readers so much. I’ve had these in mind for quite some time, as a way to use my homemade, sugar-free raspberry liqueur in a baked good. The problem is that the homemade raspberry liqueur, which I simply adapted from Good Cocktails and made with Swerve Sweetener in place of the sugar, takes a good 6 weeks to mature. I would fear for my life saying that, since these readers are so wild with impatience, but fortunately, the liqueur does not make or break this particular recipe. You could easily swap in a little raspberry extract or flavouring and get the same results. In fact, you could probably skip it altogether and the brownies would still be pretty awesome. But if you can get something to help intensify the raspberry flavour, I’d say go ahead and add it in.
I thought these were an entirely original idea of my own, one I’ve been sitting on for about a month, but the weirdest thing was that I saw some on Pinterest today that looked virtually identical to mine, albeit made with sugar and flour. They had the same somewhat psychedelic swirls of brown and pink as mine do. Just goes to show that there are very few truly original ideas out there. Hardly matters…these brownies are delicious and as tempting as it was to make my Facebook harassers wait for it, I don’t mind pushing other recipes to the side to get these up today. Enjoy!
- 1 cup frozen raspberries thawed (do not drain)
- 8 oz cream cheese softened
- 1/4 cup powdered Swerve Sweetener or other powdered erythritol
- 1 large egg
- 2 tbsp raspberry liqueur OR 1/2 tsp raspberry extract
- 12 tbsp butter
- 4 oz unsweetened chocolate
- 1/4 cup cocoa powder
- 3/4 cup Swerve Sweetener
- 1/2 tsp vanilla extract
- 5 large eggs
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Preheat oven to 350F and grease an 8x8 inch baking pan.
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For the cheesecake layer, puree raspberries and any juice that has accumulated. Place a fine mesh sieve over a bowl, and drain berry puree, pressing on solids to release as much juice as possible. Set aside.
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In a large bowl, beat cream cheese and powdered erythritol until smooth. Beat in egg until well combined.
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Add raspberry puree and raspberry liqueur or extract and beat until smooth and well mixed. Set aside.
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For the brownie layer, melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth. Stir in erythritol and vanilla extract. Let cool 5 minutes.
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Whisk in eggs, one at a time, until well combined. Spread mixture in prepared pan.
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Pour cheesecake layer over top and use a knife to swirl layers together, bringing some of the brownie mixture to the surface.
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Bake 20 to 22 minutes, or until sides are set and the middle is just barely jiggling. Remove from oven and let cool 20 minutes, then refrigerate until set, about 2 hours.
Serves 16. Each brownies has 5.2 g of carbs and 1.9 g of fiber. Total NET CARBS = 3.3 g.
Brian @ A Thought For Food says
Just because it’s been done before doesn’t mean it’s not original… your creation has YOUR touch, YOUR thoughts. So, it is original… and so so so wonderful.
mamacarolann says
I just made two batches…one for work and one for home! But I wonder, after they set in the refrigerator, do they come out and live on the countertop in an airtight container, or stay in the fridge? Thanks for a delicious low-carb indulgence!!! I’m new to low-carb baking, (well, to be honest – to baking in general), but your recipes have given me the confidence to try it out. Thanks so much! 🙂
Carolyn says
They should stay in the fridge. Cheesecake type things are too moist to be out on the counter. Hope you enjoy them!
Erin @ The Spiffy Cookie says
Those are so pretty!
Shaina says
Love the swirl!
Jeanette says
Carolyn – I can see why your Facebook followers were looking for this recipe – they are beautiful!
[email protected] says
YAY for pink. Those are so cute!
Georgia @ The Comfort of Cooking says
I am crazy for the rasp-chocolate combo and these look so heavenly, Carolyn!
Diane {Created by Diane} says
Oh these look so pretty and delicious Carolyn!
Lady Jennie says
Brownies and raspberries are nothing new, but yours are purty. And they’re low carb and GF. So you’re a rock star.
Emily says
I made these as soon as I saw this recipe. When I baked them the outer edges swelled up, but the inside didn’t rise. now it looks like a yummy swimming hole or something. i’m not sure I integrated the two together as much as you did. maybe it was especially brownie-like on the edges? Any thoughts on what went wrong? I’ve yet to taste them, but I imagine it didn’t affect the taste.
Carolyn says
My edges swelled a bit, but then went down when cooling so there was no concavity in the center. It could be a lot of things, but the temp of your oven might be one of them. I find that cheesecake sides rise too much if the oven is too hot so maybe try reducing by 25 degrees. And do get more brownie to the outside, that might help too.
Brin says
Hi all! I just made these without the cheesecake/raspberry layer. Just the chocolate brownie with some chopped Macadamia nuts added, baked at 325 degrees for 27 minutes. The edges raised up twice the height of the center, but are falling now that they are cooling. The top is very glossy, dark and rich….makes me think they aren’t baked yet, but I followed your instructions about the “barely jiggling center” to a T. Now…..we’re just waiting to taste them!! (Seriously? We have to ‘frigerate them to let them set??? Happy to eat them warm with a spoon!)
Carolyn says
The barely jiggling and the refrigeration are instructions for the cheesecake, so I really can’t say how it’s going to turn out for you. I have made the brownies without the topping, but I cooked them at 350F, and cooked them until they were cooked through. My sides rose a lot too but went back down upon cooling.
Carolyn says
Hi Emily… I just looked over my recipe notes on this last night, and I made an error in writing up the recipe. It’s supposed to be 4 ounces of unsweetened chocolate, not 2. I don’t know why I wrote 2 when I typed it up. I think that may be the problem, actually!
[email protected] says
Oooooh that cheesecake layer!! ~slurp~ I would eat that first and then work my way down to the brownie. 😀
Sylvie @ Gourmande in the Kitchen says
Oh gosh I’m the same way about looking everything up, the instant I want to know I want to know NOW.
[email protected] says
Oh boy….these will be made at my house soon. Very, very soon….!
Jen @ Savory Simple says
These are totally gorgeous!
Joshua Hampton (Cooking Classes San Diego) says
Sure, there may not be a lot of original ideas out there anymore, but as long as you put your own spin on an existing idea, does it still matter? And these brownies are are lovely. I love how the pretty pink stands out against the chocolate brown. I can’t wait to sink my teeth on these. Thanks for pushing other recipes aside for this one.
Pat says
You are a genius!! Thanks for the beautiful visual ” I would eat the screen if I could ” got to get some Rasberry something and make this ASAP…
Eric says
Carolyn, I hope you and those you care about were far away from the horror in Boston. I’m not on Facebook, so I don’t know whether you have posted there, but I hope all is well.
Danijela says
Are you serious? I need one of these now! 🙂
Katrina @ In Katrina's Kitchen says
I just now came to your blog looking for a low carb brownie recipe for a friend. 🙂 So funny that this was your post today! xoxo- K
Jeanette says
Thanks for posting this recipe! I am always looking for good gluten-free items. I haven’t heard of Swerve, so thanks for that info. I was wondering if these would be different using a butter substitute?
Carolyn says
I can’t say for sure but I think coconut oil or vegan butter substitute would probably work.
RavieNomNoms says
Oh wow! I have to say that raspberry and chocolate have always been a really good combination for me. Strawberries too, but raspberries more. These look fantastic!
Terri says
Made them yesterday…and yes, they are as good as they look.
Carolyn says
Thanks Terri!
Stacy | Wicked Good Kitchen says
Beautiful low carb brownies, Carolyn! Yes, I had pinned the recipe and image you speak of to our shared board with Kate of Diethood at Pinterest last Sunday evening, the 14th. First saw it at TasteSpotting. But, it happens all the time. Bakers think so alike! Don’t fret over it. Today, Averie, of Averie Cooks, posted a “chow mix” and I immediately scrolled down to see if her recipe was like mine. Thing is, all bakers love to concoct (it’s in our DNA as you are fully aware!) and our brains are always conceiving of new ideas for twists on old favorites. Love the Neapolitan swirly look of your brownies! xo
Arlene says
These are divine! Baked them for a work gathering and I know they’ll be a hit. Couldn’t wait two hours of cooling before trying one, oh my god!! Thank you Caroline, you’ve got a winner here!
Ashley | Spoonful of Flavor says
This look delicious and so pretty! I can’t wait to try them.
Susan says
Thanks for this – my absolutely favorite flavor combination! One quick question about making the raspberry liquor – during the resting period, should I seal/close the jar or leave it so air can get in/out? I’m thinking of gas from fermentation potentially building up with nowhere to escape. Or does the vodka eliminate the risk of this? Thanks!
Carolyn says
No gas really builds up. It’s not fermenting so much as just aging so the flavour really comes through.
Laurie says
Hello Carolyn,
I have to tell you I am hooked on your blog. I started eating low carb over a year ago when I discovered Maria Emmerich’s blog and then found your blog from there. I have made so many of your recipes and they have all been fantastic. I made these brownies last night and just had my first one this afternoon, DELICIOUS! You are so talented and thank you for sharing. It sure makes eating this way so much easier when you are not feeling deprived of yummy sweets.
Carolyn says
Thanks, Laurie. So good of you to let me know, it’s comments like this that keep me going.
Erin says
Would granulated swerve work in the cheesecake portion of this recipe? I don’t have any powered swerve & want to make these for dessert for mother’s day.
Catherine H. says
With granulated you may sense a little crystallizing or crunching, especially at the edges–but it may totally blend in and you won’t notice a thing. I’ve definitely made cheesecakes with granulated erythritol before and never had a problem. BTW, to powder any sugar alcohol, you can stick it your coffee grinder/magic bullet/food processor etc. for about thirty seconds and grind your own.
Catherine H. says
I made these a couple days ago because I am a brownie monster, and my husband has taught me to appreciate the combination of chocolate and raspberry. I love them. They have the texture of a flourless cake rather than a brownie, but that’s totally fine. I also added an 1/8 tsp. of Nunaturals’ powdered stevia to both the cheesecake and the brownie, and that brought it up to the perfect level of sweetness for me. Even my husband said, “You’ve had a string of low-carb hits recently.” High praise, indeed.
Elaine says
Made these for a group meeting tonight & big hit. My husband Is type 2 and loves cheesecake. He was pleased as were our guests who did not expect such richness. Thanks!
Tammy says
Hi Carolyn. These look incredible! I am planning on taking these to a Christmas party. How long would you say they are safe to sit out unrefrigerated?
Carolyn says
Long enough for a party, they should be fine. Keep them refrigerated as long as possible before then…
Tammy says
OK thanks Carolyn.
Gretchen RS says
I made these last night, for my grandson and I to share. Okay, he didn’t think he would like the raspberries and I only had 1/2 cup of raspberries anyway, so I divided the cheesecake filling in half, and added vanilla — made one side plain vanilla cheesecake and the other side raspberry. I used 6 Stevia packets for the cheesecake filling. Also I ran out of Swerve, so used some Splenda in the brownie portion (1/4 cup Swerve and 1/2 cup Splenda — I am the process of changing over from Splenda to Swerve and Stevia), and it was not sweet enough, next time I will make 1 cup equiv. of sweetness.
I didn’t want a gooey brownie so I added 3 Tbsp of almond flour, 1/2 tsp of baking powder and 1/2 cup of chopped pecans to the brownie batter after the eggs were completely whisked in and the batter was smooth and glossy.
I baked it for 25 minutes, the brownie part was well set, the cheesecake still a bit runny in the middle. The plain side set in 30 minutes in the fridge so that I could go ahead and let my grandson have some. He liked it but thought it should be sweeter. It rose beautifully and did not collapse as I have seen in some of the posts on here.
The raspberry part took at least an hour in the refrigerator to set. I would infer that adding the raspberries with liquid thins out the cheesecake taking longer to set.
I am LOVING these brownies, and with the addition of the almond flour and baking powder this turned out to be just the kind of brownies I loved from my flour cooking days! Dense and moist, but somewhat cake-like. Also the proportion of cheesecake to brownie was just right. (Not too much cheesecake.) I am used to eating dark chocolate so it not being sweet enough is not really an issue for me, but I will use more sweetener next time. All in all this is a great recipe and one I am sure I will make again and again. And beautiful to look at too!
Megan says
Just made these last night, yum! I didn’t have unsweetened chocolate squares, so I subbed unsweetened cocoa in their place. I didn’t have frozen raspberries, but had frozen berry mix. I couldn’t quite get the brownie batter to be smooth (maybe I should have increased the butter with all that cocoa powder?), but these still turned out wonderfully. The lumps in the brownie batter gave the texture of actual brownie bites or chocolate chips in the batter. This is one of the few recipes I’ve enjoyed erythritol in, thank you!
Carolyn says
Yes, with all that dry cocoa powder, you’d need a bit more oil or butter. But glad you liked them anyway!
Dominic says
Oh my gosh, chocolate and raspberry together are my favorite! Can’t wait to try these out.
Dominic
Elsa says
Totally awesome! My husband is in heave! Thank you for the fab recipe!!
Carolyn says
You’re welcome!
Stephanie Deal says
Made these tonight and oh my word — they are so smooth, creamy and delicious! My SIL, my husband and I all really liked them! I added a tad more Swerve to the cheesecake layer as I like my desserts really sweet — and after reading the comments, I really swirled the two layers together and they turned out perfectly. Thanks for another great recipe!!!
Carolyn says
Wonderful!
Sarah says
I love this recipe and have now made it twice. They taste really good but both times the tops have cracked; not a lot and definitely not enough to spoil them but do you know what I’m doing wrong?
Carolyn says
Your oven may be a bit dry. Try putting a pan of water into the oven along with the brownies to produce some steam. Not positive that will help but it might!
Sarah says
Thank you. I will try this next time I make them – and there will be a next time.
Sarah says
I’ve just tried to make these again with the suggested pan of water in the oven. It worked! But I noticed that it took longer for them to cook about 28 to 30 minutes. Thank you for your help and your wonderful website.