Brownies
Brownies with Cheesecake and Raspberries
per serving
Calories
144
kcal
Net Carbs
3
g
Protein
4
g
Fat
13
g
Ingredients
- 4 pcs Eggs
- 200 g Cream Cheese
- 200 ml Heavy whipping cream (36%+)
- 130 g Erythritol or Allulose
- 70 g Almond Flour
- 20 g Coconut Flour
- 10 g Baking Powder
- 30 g Cocoa Powder
- 150 g Raspberries
What You'll Need
Mixing bowlThis clear bowl is perfect for mixing up my favorite recipes.
Hand mixerThis hand mixer has six speeds, so I can mix just about anything! It even comes with a storage bin for the beaters.
Parchment paperUnbleached parchment paper is a must-have for all your baking and cooking needs!
8 x 8-Inch Square Baking PanBaking made easy with these square cake pans. Perfect for toaster ovens and easy to store.
SpatulaThis spatula is a kitchen must-have! So easy to handle and clean.
Immersion blenderPrep your favorite dishes with ease using this hand blender!
Bread knifeThese are perfect to use together in the kitchen! Great for my bread.
OvenClassic electric convection oven — used for all recipes in the app
RefrigeratorSteps
- Mix the almond flour, coconut flour, cocoa powder, baking powder, ~90 g sweetener, 2 eggs, and the cream together.
- Pour the batter into a baking pan lined with parchment paper.
- Beat the cream cheese with the remaining 2 eggs and ~40 g sweetener.
- Spoon the cheesecake mixture in dollops over the brownie batter.
- Mash the raspberries into a puree.
- Distribute the raspberry puree on top and gently swirl with a knife or skewer to create a marble effect.
- Bake for 30–35 minutes at 350°F (180°C).
- Cool completely in the refrigerator before cutting.
Make It Your Own
Want a different base, cream or filling?
Build your own in the KetoCakeLab app and see the net carbs update instantly.
Pantry Staples
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