Keto Red Velvet Cheesecake Brownies Recipes

RED VELVET CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
• Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
• Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
• Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
• Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

KETO RED VELVET CHEESECAKE BROWNIES

Steps:

• Pre-heat oven to 350 degrees and lightly grease an 8 x 8 square inch pan and line both the bottom and sides with parchment paper.
• Melt the baking chocolate and butter either in a double boiler. Or in a microwave in increments of 15 seconds until fully melted. Stir well and allow to cool for 5 minutes.
• To the chocolate, butter mixer, add the sugar substitute and mix well, until well combined.
• Stir in the vanilla, red food coloring, and white vinegar
• Whisk in the eggs one at a time and combine well.
• Add the sifted almond flour, baking powder, and salt and stir.
• Spread the brownie batter evenly into the prepared baking pan.
• In a large bowl using an electric mixer combine the cream cheese, sugar substitute, egg, vanilla extract, vinegar until fully combined.
• Add spoonfuls of the cheesecake swirl to the top of the keto brownie base.
• With a thin knife swirl the cream cheese topping into the brownie mixture causing it to marble.
• Bake in a pre-heated oven for about 20-35 minutes, or until the center is just set but still is able to jiggle. Check for this constency at the 20 minute mark and add more time if needed.But do not overbake. Note that the brownies will continue to set as it chills.
• Allow to fully cool on a baking rack for about 10 minutes. Then place in the refrigerator for another 30 minutes or so before enjoying.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.