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These keto red velvet cheesecake brownies are the best keto brownies out there! Fudgy, with a cheesecake center, even non-keto people will love them!
Looking for more keto and low carb desserts or sweet treat recipes? Give these Low Carb Berry Cream Cheese Sugar Cookies or Mixed Berry Sugar-Free Frozen Yogurt a try!
MORE KETO AND LOW CARB DESSERT RECIPES
Low Carb Chocolate Chip Cookies | Quick Microwave Low-Carb Lemon Curd
I have kind of been on a sweet-treat kick lately.
Maybe it is the cold weather making me crave comfort foods, which for me can mean sweets. Maybe it is because I am trying to get back into the swing of keto again after falling off the wagon for a few months so my body is craving carbs, which could translate into sugar/sweets.
I am not sure why but I decided that means I need to come up with more low carb and keto dessert recipes for myself, and y'all.
Red velvet is hands down my fave cake there is, and cheesecake is my favorite dessert!
So, with Valentine's Day coming up, I decided that I wanted to come up with some kind of red velvety cheesecake treat that we can all enjoy without killing our carb count or knocking us out of ketosis.
When I ran across Maya's keto cheesecake brownies on Wholesome Yum I instantly knew that I wanted to try to use her recipe and a start to my red velvet cheesecake treat. Her recipes are always so good (check out her cookbook) so I knew I was on the right track.
Once these Keto Red Velvet Cheesecake Brownies came out of the oven and I was able to cram one in my face I knew I was right!
Red velvet + brownie + cheesecake = OMG can I eat the whole pan now?
No, I didn't eat the whole pan, but I suggest you send some home with friends and family if you have no willpower!
INGREDIENTS NEEDS TO MAKE KETO RED VELVET CHEESECAKE BROWNIES
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS NEEDED
- Unsalted grass-fed butter
- Unsweetened 100% cacao baking chocolate
- Real vanilla extract
- Wholesome Yum Blanched Almond Flour
- Besti Powdered Allulose
- Cocoa powder
- Pink sea salt
- Eggs (at room temperature)
- White vinegar
- Red food coloring
- Cream cheese
HOW TO MAKE KETO RED VELVET CHEESECAKE BROWNIES
STEP 1
Preheat oven to 350 degrees F.
STEP 2
Line an 8x8 inch baking pan with parchment paper (check out this easy tutorial).
STEP 3
Lightly spray with coconut oil or grease with butter.
For the brownie batter
STEP 1
Place the butter and chocolate together in a microwave-safe bowl and heat in the microwave in 30-second increments stirring in between until smooth.
STEP 2
Stir in the vanilla extract.
STEP 3
Add the almond flour, powdered sweetener, cocoa powder, sea salt, eggs, white vinegar, and food coloring.
STEP 4
Stir together until well combined.
STEP 5
Transfer 3/4 of the batter to the lined pan and set aside the other 1/4 of the mixture.
For the cheesecake mixture
STEP 1
In a medium bowl, beat the cream cheese and powdered sweetener together on medium speed, until fluffy.
STEP 2
Beat in the eggs, one at a time.
STEP 3
Beat in the white vinegar and vanilla extract.
STEP 4
To assemble
STEP 1
Mix 1/4 cup of the cheesecake batter into the reserved brownie batter and mix until smooth.
STEP 2
Carefully fold the reserved brownie batter into the cheesecake-filling mixture with a rubber spatula. Make sure not to over-mix - you want to leave swirls in the mixture. Use a skewer or toothpick to swirl if needed.
STEP 3
Pour the mixture into the pan on top of the brownie batter.
STEP 4
Bake for about 35-40 minutes, until the cheesecake layer is almost set, but still slightly jiggly.
STEP 5
Cool completely before moving or cutting.
FAQS ABOUT KETO RED VELVET CHEESECAKE BROWNIES
How many net carbs are in these Keto Red Velvet Cheesecake Brownies?
I make them in an 8 x 8 pan, then cut them into 16 squares, so the net carbs per brownie is 2.86. Not too bad for a dessert!!
Can I use coconut flour in these brownies?
No, almond flour and coconut flour are unfortunately not interchangeable. Coconut flour absorbs quite a bit more moisture than almond flour so the ratios would have to be changed for everything.
How do I store these brownies?
Store your Keto Red Velvet Cheesecake Brownies in an airtight container in the refrigerator. They will keep for a week.
Last thoughts about Keto Red Velvet Cheesecake Brownies
When it comes to baking these brownies you really want to er on the side of slightly undercooking them. It might seem like they aren't done but you want the center to be slightly jiggly when you take them out of the oven. That gives them the cheesecake/fudgy brownie consistency.
These brownies really hit the spot for me when I am craving sweets and are perfect as a Valentine's Day treat for that special someone.
The serving size might seem small, but it is actually the same size serving I have used for regular brownies in the past, and is perfect for me. If you want them slightly larger you could cut them into 9 pieces, just know that the carb count would be 5.08 per serving.
I am happy to announce that all of the non-keto people that have tried these brownies loved them too!
MORE KETO AND LOW CARB DESSERT RECIPES
- Keto Lemon Blueberry Bread Pudding
- Keto Strawberry Basil Shortcakes
- Keto Red Velvet Mousse
- Keto Red Velvet Roll Cake
- Red Velvet Truffles
- Coconut Flour Brownies
Keto Red Velvet Cheesecake Brownies
These keto red velvet cheesecake brownies are the best keto brownies out there! Fudgy, with a cheesecake center, even non-keto people will love them!
Equipment
Ingredients
For the brownie batter
- 1/2 cup unsalted butter (at room temperature)
- 4 ounces unsweetened 100% cacao baking chocolate
- 1 teaspoon real vanilla extract
- 3/4 cup Wholesome Yum Superfine Almond Flour
- 2/3 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 2 tablespoons cocoa powder
- 1/4 teaspoon pink salt
- 2 large eggs (at room temperature)
- 1 teaspoon white vinegar
- 1 1/4 tablespoon red food coloring
For the cheesecake portion
- 16 ounces cream cheese (at room temperature)
- 3/4 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 2 large eggs (at room temperature)
- 2 teaspoons white vinegar
- 1 teaspoon real vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Line an 8x8 inch baking pan with parchment paper (check out this easy tutorial).
- Lightly spray with coconut oil or grease with butter.
For the brownie batter
- Place the butter and chocolate together in a microwave-safe bowl and heat in the microwave in 30-second increments stirring in between until smooth.
- Stir in the vanilla extract.
- Add the almond flour, powdered sweetener, cocoa powder, sea salt, eggs, white vinegar, and food coloring.
- Stir together until well combined.
- Transfer 3/4 of the batter to the lined pan and set aside the other 1/4 of the mixture.
For the cheesecake mixture
- In a medium bowl, beat the cream cheese and powdered sweetener together on medium speed, until fluffy.
- Beat in the eggs, one at a time.
- Beat in the white vinegar and vanilla extract.
To assemble
- Mix 1/4 cup of the cheesecake batter into the reserved brownie batter and mix until smooth.
- Carefully fold the reserved brownie batter into the cheesecake filling mixture with a rubber spatula. Making sure not to over-mix - you want to leave swirls in the mixture. Use a skewer or toothpick to swirl if needed.
- Pour the mixture into the pan on top of the brownie batter.
- Bake for about 35-40 minutes, until the cheesecake layer is almost set, but still slightly jiggly.
- Cool completely before moving or cutting.
Notes
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them.
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 237kcalCarbohydrates: 5gProtein: 6gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 90mgSodium: 146mgPotassium: 125mgFiber: 2gSugar: 1gVitamin A: 626IUCalcium: 44mgIron: 2mg
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