Low Carb Raspberry Cheesecake Brownies

Everybody loves brownies.  You’re a fool if you don’t.

And sometimes, after a hard day at work or being busy, it’s nice to just have a stinkin’ brownie and not feel BAD about it.  My biggest issue with brownies is all the sugar – making your blood sugar go all wonkers and making you store fat.  However, I found this awesome low-carb brownie recipe that is a great alternative, and I don’t feel guilty!

I originally got this recipe from All Day I Dream About Food (just like my cheesecake recipe), and I had a lot of fun making it.  She’s got some great recipes!  And as I try them and get to review them, I’ll post them up here for you. :)

So let’s do this!

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The recipe yields 16 brownies, and the nutrition information is as follows (as I’ve calculated it): 188 calories, 18g fat, 5g carb, and 4g protein.

Ingredients

Raspberry Cheesecake Layer:

  • 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

Brownie Layer:

  • 12 tbsp butter
  • 4 oz unsweetened chocolate (baker’s chocolate)
  • 1/4 cup cocoa powder
  • 3/4 cup Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 5 large eggs

Recipe

  1. Preheat the oven to 350 degrees and prep a brownie pan (preferably 8 x 8 ).  You can spray on Pam or grease it with some butter.
  2. For the cheesecake layer, puree the thawed raspberries and any of the juice.  The initial recipe has you sieving out the content and squeeze the solid content for juice, but I just ended up pureeing and using all of it so you have some of the raspberry texture in the brownie.  Up to you!
  3. In a mixing bowl, beat the cream cheese, erythritol, egg, and raspberry puree until it’s well combined.
  4. For the brownie layer, melt the butter, unsweetened chocolate, and cocoa powder together in a saucepan and mix thoroughly.  Stir in the Swerve and vanilla extract and let cool for 5 minutes.
  5. Whisk in the 5 eggs until the batter is smooth and well-mixed.  Pour it into the prepared pan.
  6. Pour the cheesecake layer over top and use a knife to create swirls, bringing up some of the brownie mix as well.
  7. Bake for 20-22 minutes or until the sides set and the middle is just barely jiggling.  Remove from the oven for 20 minutes and let cool.  Refrigerate it and let it set for at least 2 hours.

My review?

If you have a chocolate craving, this will DEFINITELY curb it.  I ended up under-cooking it a tad, so the center four are really mushy/creamy on the top.  However, the outside pieces came out awesome, as you can see above!

Downside – it doesn’t “chew” like a brownie does.  There is no real “fudginess”‘ to it, but it still gets the job done!  Instead of eating sugar-packed brownies that make my blood sugar all crazy, I’d rather have these! :)

Hope you enjoy!  And for those of you who want to see more low-carb recipes and low-carb lifestyle stuff, join me on Facebook!