Bake these quick and easy Keto Red Velvet Cheesecake Brownies that are perfect for sharing the love and ready in 30 minutes. They're moist, fudgy, and have a delicious cheesecake layer. Simple to make and sure to please!
Start by preheating your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper for easy removal.
In a large bowl, add the melted butter and eggs. Mix using an electric mixture for 1-2 minutes until frothy. Add the white vinegar and red food coloring and mix until the mixture is uniformly colored.
3 large eggs, 10 tbsp unsalted butter, 1 tsp white vinegar, 1 tbsp red food coloring
In a separate bowl, mix the almond flour, cocoa powder, powdered sweetener, and baking powder until thoroughly combined. You can sift all the dry ingredients to ensure the batter is smooth and less grainy.
1/2 cup almond flour, 1/4 cup unsweetened cocoa powder, 3/4 cup powdered sweetener, 1 tsp baking powder
Gradually mix the dry ingredients into the wet ingredients, stirring continuously to avoid lumps, until a smooth batter forms.
Pour the brownie batter evenly into the prepared baking dish. Refrigerate while making the cheesecake layer.
In another large bowl, mix the softened cream cheese, powdered sweetener, egg, and vanilla extract until smooth and creamy.
6 oz cream cheese, ¼ cup powdered sweetener, 1 large egg at room temperature, 1 tsp vanilla extract
Spoon the cheesecake mixture in dollops over the brownie layer. Use a knife or a toothpick to swirl the cheesecake mixture into the brownie batter, creating a marbled effect.
Place the dish in the preheated oven and bake for 25-30 minutes, until the edges look set and the center is slightly firm.
Let the red velvet brownies cool completely in the baking dish before slicing them into squares. Serve and enjoy!
Notes
If you're not a fan of food coloring or simply don't have it on hand, no worries! You can leave it out. The brownies will still taste delicious, just without the red velvet color.Natural Color Alternative: For a natural way to achieve that classic red velvet look, consider using beetroot juice. It's a great way to add color naturally. Just add a little at a time until you get the shade you like.Prevent Cheesecake Layer from Sinking: To keep the cheesecake layer on top and prevent it from sinking to the bottom, make sure your brownie batter is thick enough to support the cheesecake layer. If your brownie mix is too runny, the cheesecake layer might mix in too much or sink.