Recipe Cheesecake Brownies with Raspberries low-carb gluten-free keto
Fudgy-creamy cheesecake filling and dark brownies with fruity raspberries! A feast for the eyes and the palate! JUST 3g carbs per piece.
For the brownie batter
- 100 g Dr. Almond Brownie Magic
- 2 eggs medium
- 150 ml cream
- 75 g butter (melted)
For the cream cheese mixture
- 250 g cream cheese low fat (other types of quark or curd cheese will also do)
- 100 g crème fraîche
- 2 eggs medium
- 2 g Dr. Almond Low Carb Sweetener Cristalline
- 25 g Dr. Almond Vanilla Pudding Powder
Others
- 150 g raspberries
- baking sheet
- square cake frame or baking form sized approx. 20 x 24cm
- For the cream cheese mixture, mix eggs, cream cheese, crème fraîche and sweetener. Add in the pudding powder teaspoon by teaspoon and stir thoroughly.
- For the brownie batter, place all the ingredients in a bowl and work until smooth. IMPORTANT: Only add the melted butter when lukewarm.
- Preheat oven to 160° C.
- Place the cake frame on a baking pan lined with baking sheet or lay out a baking form with baking sheet.
- Use a tablespoon and dollop the brownie and cheesecake mixes into the form alternately (see picture). Spread raspberries on the batter and press them gently in. Smooth out slightly with a spoon.
- Bake at 160° C for about 35 minutes (fan) – top and bottom heat: about 40 minutes.
- Now carefully remove the brownie ‘loaf’ from the frame or form and place it on a rack to cool. Slice it up into grids.
