Low-carb raspberry cheesecake swirl brownies

Ingredients

• Baking chocolate

  Unsweetened, liquid

  4 oz or 113g

• Butter

  Unsalted

  170g

• Baking Blend Sugar Substitute (Erythritol)

  Truvia

  48 teaspoon or 136g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  1 cup or 120g

• Vanilla extract

  2 tsp or 8g

• Salt

  Table

  1 tsp or 6g

• Cream cheese

  10 oz or 284g

• Sugarless Erythritol Stevia Sweetener

  Health Garden

  1.3kg

• Egg

  Whole, fresh eggs

  1 large or 50g

• Vanilla extract

  2 tsp or 8g

• Raspberries

  Canned, red, heavy syrup pack, solids and liquids

  1 tsp or 5g

• Lemon juice

  Raw

  1 tbsp or 15g

• Raspberries

  Raw

  170g

• Monkfruit Sweetener With Erythritol

  Lakanto

  192g

• Monkfruit Sweetener With Erythritol

  Lakanto

  64g

Directions

1. Preheat the oven to 350°F (175°C). Line a 9" x 13" baking dish with parchment paper so that the sides come up over the dish and can be used to easily lift the baked brownies from the pan. Use a microwave or a small saucepan to melt the chocolate and butter on low heat. When melted, add the sweetener and stir until the sweetener is dissolved. In a large bowl, mix eggs, almond flour, vanilla extract and salt. When thoroughly mixed, add the melted chocolate mixture and stir to combine. Pour the mixture into the prepared pan. Use a hand mixer or a stand mixer to blend the cream cheese and powdered sweetener. When creamy and smooth, add the egg and mix well. Stir in the vanilla extract, raspberry extract, and lemon juice. Gently fold in the fresh raspberries. Drop large spoonfuls of the cheesecake mixture over the brownie batter. Use a knife to swirl the cheesecake batter into the brownie batter by dragging the tip through the batter in horizontal and vertical lines. Bake for 35 to 40 minutes until set. Do not overbake. Let cool completely before serving.