Description
Fudgy chocolate meets creamy cheesecake in a rich, low-carb treat — these keto red velvet cheesecake brownies are soft, moist, and perfect for holidays, birthdays, or your next sweet craving!
Ingredients
For the Red Velvet Brownie Layer:
½ cup almond flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
Pinch of salt
¼ cup melted coconut oil or butter
¼ cup heavy cream or full-fat coconut milk
¼ cup powdered erythritol or monk fruit sweetener
1 large egg
½ tsp vanilla extract
¼ tsp beetroot powder or food-grade red powder (for color)
Optional: ¼ cup sugar-free chocolate chips for extra fudge factor
For the Cheesecake Layer:
8 oz cream cheese, softened
¼ cup heavy cream or coconut cream
¼ cup powdered sweetener
½ tsp vanilla extract
Pinch of salt
1 tbsp lemon juice or apple cider vinegar (optional, for tangy texture)
Instructions
Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper.
In a bowl, mix almond flour , cocoa powder , baking soda , and salt .
In another bowl, whisk melted oil , heavy cream , powdered sweetener , egg , and vanilla until smooth.
Add beetroot powder for red color and stir into the wet mixture.
Gradually mix wet ingredients into dry until just combined. Fold in chocolate chips if using.
Pour half the batter into the pan as the base.
For the cheesecake layer , beat cream cheese , heavy cream , sweetener , vanilla , and salt until smooth. Add lemon juice or vinegar for a hint of tang if desired.
Dollop the cheesecake mixture over the brownie batter and swirl gently with a toothpick or knife.
Spread remaining brownie batter on top and swirl again for marbled effect.
Bake for 25–30 minutes until edges are firm and center is slightly set.
Chill in the fridge for at least 2–3 hours before slicing into rich, creamy brownies.
Notes
These get even better after resting overnight in the fridge! Store in an airtight container for up to 5 days or freeze individual slices for easy snacking later.
- Prep Time: 15 mins
- Chill Time: 2 hrs
- Cook Time: 30 mins
Nutrition
- Serving Size: 9 squares
- Calories: 200
- Fat: 16g
- Carbohydrates: 4g
- Protein: 6g