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!
Raspberry Cheesecake Swirl Brownies – Low Carb and Gluten-Free
Ingredients
Raspberry Cheesecake Layer:
- 1 cup frozen raspberries thawed (do not drain)
- 8 oz cream cheese softened
- ¼ cup powdered Swerve Sweetener or other powdered erythritol
- 1 large egg
- 2 tablespoon raspberry liqueur OR ½ teaspoon raspberry extract
Brownie Layer:
- 12 tablespoon butter
- 4 oz unsweetened chocolate
- ¼ cup cocoa powder
- ¾ cup Swerve Sweetener
- ½ teaspoon vanilla extract
- 5 large eggs
Instructions
- Preheat oven to 350F and grease an 8x8 inch baking pan.
- 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.
- In a large bowl, beat cream cheese and powdered erythritol until smooth. Beat in egg until well combined.
- Add raspberry puree and raspberry liqueur or extract and beat until smooth and well mixed. Set aside.
- 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.
- Whisk in eggs, one at a time, until well combined. Spread mixture in prepared pan.
- Pour cheesecake layer over top and use a knife to swirl layers together, bringing some of the brownie mixture to the surface.
- 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.
Sonya says
How would I adjust the recipe using fresh raspberries? I have a bunch to use up. Already made your raspberry cream cheese coffee cake and my husband asked if it was really keto which is high praise.
Carolyn says
No adjustments needed, just go ahead and puree.
Laura L Miller says
This is so wonderful. I made one change, I replaced three of the eggs in the brownie part with a block of cream cheese to make them both cheesecake. I also took additional raspberry syrup and sugar free chocolate and made a glaze/ganach for on top. It was so wonderful to be able to make a classy desert like this and be able to eat it too.
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.
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!
Elsa says
Totally awesome! My husband is in heave! Thank you for the fab recipe!!
Carolyn says
You’re welcome!
Dominic says
Oh my gosh, chocolate and raspberry together are my favorite! Can’t wait to try these out.
Dominic
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!
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!
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.
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!
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.
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.
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.
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.
Ashley | Spoonful of Flavor says
This look delicious and so pretty! I can’t wait to try them.
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!
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
Terri says
Made them yesterday…and yes, they are as good as they look.
Carolyn says
Thanks Terri!