Here’s a truly spectacular and easy low-carb dessert. If you can melt chocolate, you can make this! You won’t need any special order ingredients, a springform pan, or a water bath to enjoy this treat with your loved ones.
Ingredients:
Brownie batter
110 g sugar-free baking chocolate, chopped
175 g butter
225 ml (200 g) erythritol
4 large eggs
225 ml (100 g) almond flour
2 tsp vanilla extract
¼ tsp salt
Cream cheese filling
275 g cream cheese, softened
75 ml powdered erythritol
1 large egg
2 tsp vanilla extract
1 tsp raspberry extract (optional)
1 tbsp lemon juice
175 g fresh raspberries
Instructions:
- Preheat the oven to 175°C.
- Line a 9″ x 13″ (20 x 30 cm) baking dish with parchment paper so that the sides come up over the dish and can be used to easily lift the baked brownies from the pan.
- Use a microwave or a small saucepan to melt the chocolate and butter on low heat.
- When melted, add the sweetener and stir until the sweetener is dissolved.
- In a large bowl, mix eggs, almond flour, vanilla extract and salt. When thoroughly mixed, add the melted chocolate mixture and stir to combine. Pour the mixture into the prepared pan.
- Use a hand mixer or a stand mixer to blend the cream cheese and powdered sweetener. When creamy and smooth, add the egg and mix well.
- Stir in the vanilla extract, raspberry extract, and lemon juice.
- Gently fold in the fresh raspberries.
- Drop large spoonfuls of the cheesecake mixture over the brownie batter. Use a knife to swirl the cheesecake batter into the brownie batter by dragging the tip through the batter in horizontal and vertical lines.
- Bake for 35 to 40 minutes until set. Do not overbake. Let cool completely before serving.
- Storage
- Refrigerate leftovers if for some curious reason you have any!
