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    Home » Dessert Recipes » Cookies & Bars » Low Carb Raspberry Brownies

    Low Carb Raspberry Brownies

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Feb 5, 2020 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for raspberry cheesecake brownies

    My Dark Chocolate Raspberry Cheesecake Brownies are the perfect dessert or grab and go snack. With the flavors of chocolate, raspberries, and cheesecake these Raspberry Brownies will be your new favorite treat. This easy brownie recipe is also keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly. 

    dark chocolate raspberry cheesecake brownies lined on a platter close up

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    I have to admit I've been eating these Raspberry Brownies for breakfast. They have fruit so they are breakfast food, right? Even if they aren't I'm happy to indulge. They are delicious with a cup of coffee and easy to eat while nursing my baby.

    I, however, have been craving dark chocolate raspberry everything. It is the one fruit/chocolate combo I like. I had an amazing dark chocolate raspberry cheesecake over the summer so that was when my craving started. I decided to turn that cheesecake into a brownie to capitalize on the chocolate portion.

    Dark Chocolate Raspberry Cheesecake Brownies on a white plate close up

    How to Make Raspberry Cheesecake Brownies

    This brownie is based on Hannah's Fabulous Brownie Recipe. It really is a fabulous brownie and if you just want a simple decadent chocolate brownie that one should be on your list.

    You simply stir together the batter ingredients and put in a baking dish.

    After that swirl on some cheesecake batter and top with raspberries.

    Bake and enjoy!

    Dark Chocolate Brownie batter

    Ingredients for Raspberry Brownies

    Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. Since these sweeteners can be more expensive this helps with my food budget.

    Vanilla – With the price of vanilla going up so high I started using a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts.

    Cocoa Powder or Cacao Powder – I’m currently using raw cacao powder which can be used for cocoa powder. I like the flavor in my baked goods. Costco has Navitas Cacao Powder for a good price.

    Almond Flour - I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.

    Coconut Flour -  Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.

    Dark Chocolate bar diced into pieces on cutting board

    Chocolate Raspberry Inspiration

    I'll try to make a long story short but there is someone special to my family that loves dark chocolate raspberry and I always think of her whenever I make this recipe. When my husband was in high school and college one of his best friends, Josh, had muscular dystrophy. I was blessed to meet him when my husband and I began dating in college. Unfortunately, he passed away before we even graduated. We've stayed close to his family ever since. They are truly family to us after all these years.

    Josh's mom, Maryanne, is the dark chocolate raspberry fan. She is a fabulous cook and a fantastic baker. One of her favorite sayings is "It's all about the presentation." And she is known for making all of her treats look beautiful. For my children's Baptisms, she's always made cut out butter cookies with their first initial. She dips them in chocolate and sprinkles and they taste even better then they look.

    Dark chocolate cheesecake brownies batter in a baking dish topped with frozen raspberries

    Can I use fresh raspberries in Raspberry Brownies?

    Frozen raspberries do work better for this recipe. Fresh soften too quickly and completely lose their shape. I like being able to see the shape of the berries.

    close up of baking dish from above

    I hope you enjoy my Dark Chocolate Raspberry Cheesecake Brownies. Try these low carb brownies next!

    Healthy Brownies in a Skillet

    Flourless Brownies Recipe

    Caramel Macchiato Brownies

    And if you love raspberries as much as I do my Keto Raspberry Jam Bars and Raspberry Cheesecake Cookies are a must!

    Dark Chocolate Raspberry Cheesecake Brownie sitting on a plate

     

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    dark chocolate raspberry cheesecake brownies lined on a platter close up

    Dark Chocolate Raspberry Cheesecake Brownies

    With the flavors of chocolate, raspberries, and cheesecake these will be your new favorite treat.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Course: Dessert, Snack
    Cuisine: American
    Servings: 16 brownies
    Calories: 174
    Author: Taryn

    Ingredients

    Brownie Ingredients:

    • ½ cup melted butter
    • ½ cup warm water
    • 2 large eggs room temperature
    • ⅔ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • ½ cup almond flour
    • ⅓ cup cocoa powder
    • ¼ cup coconut flour
    • 1 teaspoon vanilla
    • ¾ teaspoon baking powder
    • ¾ teaspoon salt

    Topping Ingredients:

    • 3.5 oz bar 85% dark chocolate chopped (or sugar free chocolate of choice)
    • 8 oz cream cheese
    • 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes) divided
    • 1 cup frozen raspberries
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    Instructions

    • Preheat oven to 350. Grease a 9 x 9 baking dish.
    • In a large bowl whisk together the butter, warm water, and eggs. Add the dry ingredients and mix well. Pour into the baking dish. Sprinkle the chopped chocolate on top of the batter.
    • In a small bowl stir together the cream cheese and 1 tablespoon sweetener. Drop dollops on top of the batter and swirl gently.
    • Scatter the frozen raspberries on top. Sprinkle with the additional tablespoon of sweetener.
    • Bake for 35-40 minutes or until the entire brownie has puffed up and is no longer jiggly in the center.

    Notes

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 174 | Carbohydrates: 6g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 219mg | Potassium: 140mg | Fiber: 3g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1.7mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published November 9, 2017. Revised and Republished February 5, 2020.

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    Reader Interactions

    Comments

    1. Lacey says

      July 03, 2020 at 8:59 am

      Going to attempt these today as cupcakes. Wish me luck!

      Reply
      • Lacey says

        July 05, 2020 at 8:55 pm

        Probably the best low carb recipe I have ever tasted. I used my own frozen raspberries and I somehow left out the salt and baking powder. I wouldn’t have known if I hadn’t reviewed the recipe again later. They are delicious and moist and chocolates in the absolute best way. The cream cheese and raspberries make it even more interesting. Will definitely make these again.5 stars

        Reply
    2. Rachel says

      February 18, 2020 at 2:12 pm

      So, so good. I made one batch this last weekend, and we made a 2nd batch two days later because the first pan was gone already. 🙂5 stars

      Reply
    3. Claudia says

      February 16, 2020 at 5:13 pm

      I wish I could pin this recipe, but the button is broken. It looks great, though.

      Reply
      • Taryn says

        February 17, 2020 at 8:45 am

        I know, I'm sorry! I have a developer working on that now. In the meantime here is a link to the pin: https://www.pinterest.com/pin/109282728446232799/

        Reply
    4. Wendy Greene says

      February 10, 2020 at 11:08 pm

      I made these with fresh raspberries as a note here said I could . No you cannot. I had soggy brownies and had to blot liquid off the top. I then put them on a pizza pan all spaced apart in a 275 degree oven to dry the liquid out of the brownies. Then they were delish

      Reply
    5. Wendy says

      February 07, 2020 at 6:22 am

      Can I use THM baking blend? If so, how much?

      Reply
      • Taryn says

        February 07, 2020 at 3:01 pm

        I don't recommend using baking blend in brownies. It makes them cakey instead of fudgy. But, if that's ok with you use an equal amount.

        Reply
    6. Brittany says

      February 06, 2020 at 8:05 am

      Can I use monk fruit sweetener? How much would I use?

      Reply
      • Taryn says

        February 06, 2020 at 2:26 pm

        Yes, try 1.5 times the amount. It's not as sweet as my blend.

        Reply
    7. Jacci says

      July 28, 2019 at 6:48 pm

      I made these brownies the other day, and they turned out delicious, but incredibly crumbly! I am wondering what I did wrong. My flours were expired, but in the freezer. I followed the recipe to a T. Please help!

      Reply
      • Taryn says

        July 28, 2019 at 9:08 pm

        Hmmm. These are not crumbly. Did you chill them before you served them? That helps them hold together. How long past the expiration are the flours?

        Reply
        • Jacci says

          July 29, 2019 at 9:22 pm

          I ate some right away and they were a bit more gelled, but when I refrigerated they got more crumbly.... I microwaved and they seemed a bit better. The almond flour is probably at least 6 to 10 months old, but in the freezer... Not sure on the coconut flour. I have THM baking blend. Would it be better to try that?

    8. Marilove says

      May 25, 2019 at 12:19 am

      Absolutely delicious! A little too rich for me but I mainly made for my diabetic husband to help him with his sugar addiction. Should they be refrigerated to keep for a week or freeze and thaw several pieces at once? If I leave on the counter they will be gone by morning!5 stars

      Reply
      • Taryn says

        May 25, 2019 at 8:19 am

        You can refrigerate for a week or two and freeze for longer. Up to you.

        Reply
      • Nelly says

        November 20, 2020 at 5:22 pm

        I can’t get blend anywhere, what can I use instead, thanks

        Reply
        • Taryn says

          November 21, 2020 at 10:22 pm

          The sweetener blend? Which sweetener do you have? I have notes in the recipe card about substitutions.

    9. April says

      May 20, 2019 at 2:21 pm

      This looks amazing! Thanks for the amazing recipe! Im going to try tonight!
      Just wondering Im thinking of using Erythritol instead of using the sweetener .
      Do you know how much i should put?
      Thank you 🙂

      Reply
      • Taryn says

        May 20, 2019 at 2:40 pm

        It would be 1.5 to 2x as much. With just erythritol they may have a minty flavor/sensation.

        Reply
    10. Karli says

      January 07, 2019 at 8:23 pm

      Wow these look amazing! It’s awesome people like you that make it possible (and fun!) to stay on plan! Also going to try making your Gentle Sweet substitute recipe, I was so happy to find a money saving option!;)

      Reply
    11. Vickie says

      November 12, 2018 at 4:34 pm

      I have been making keto desserts for three months and this is by far the most awesome!!!! It does not taste like keto and my college age daughter loved it!!!5 stars

      Reply
    12. Laura says

      November 11, 2018 at 8:33 pm

      I want to make these for thanksgiving! Yum! If I am to make them ahead of time, should I bake them, then freeze them, then thaw them out day of? Or bake them again? What do you recommend? Thank you!5 stars

      Reply
      • Taryn says

        November 12, 2018 at 11:35 am

        The first one. Just bake and then thaw. Enjoy!

        Reply
    13. Flo says

      October 10, 2018 at 7:31 am

      Aarrgh - PLEASE would you use scales for your recipes and not wretched cups!! Would love to try your recipes but we in the UK haven't a clue what quantities you are talking about and I haven't time to start looking for an online converter! Thanks.
      See https://www.telegraph.co.uk/food-and-drink/equipment/dear-americans-fed-stupid-cup-measurements/

      Reply
      • Taryn says

        October 10, 2018 at 9:36 am

        No. I'm sorry. I'm in the US as are 95% of my readers. I am also a mom of 5 with a toddler underfoot as I work. I do not have time to convert my recipes for one or two people. I enjoy my 'wretched cups'.

        Reply
        • Flo says

          October 10, 2018 at 10:02 am

          Sorry, didn't mean to offend you - my comment was slightly tongue-in-cheek but probably sounded plain rude in writing. I'm sure a lot more than 5% of the people who like your recipes are non-US and would like to see measurements they recognize as it can be disheartening not to be able to use them instantly but I appreciate your situation.

        • Taryn says

          October 10, 2018 at 11:23 am

          Haha. It's ok. I joke a lot too and that can be hard to decipher on the internet. Truly, 95% of my traffic is North America. I just double checked my analytics. But I'm going to look into having my recipe card convert measurements. I think that is an option. 😀

        • Flo says

          October 10, 2018 at 12:32 pm

          That would be great! In the meantime, I will do a conversion myself of this recipe as it ticks all my boxes so thanks for posting it!

        • Gina says

          December 19, 2018 at 10:11 am

          I’m in the UK too but most recipes are in cups even from NZ. What I do it weigh out when I’m putting it into the cups so then I know for next time. Joseph Joseph do a lovely set of bows with cups inside, which are super handy.5 stars

    14. Cazt says

      October 02, 2018 at 11:58 am

      Hi, this looks like a great recipe. Can you tell me if the brownies will freeze if made ahead of time?5 stars

      Reply
      • Taryn says

        October 02, 2018 at 2:42 pm

        Yes, they freeze well!

        Reply
        • Cazt says

          October 05, 2018 at 2:08 pm

          Thank you! Will make these for a children's party tomorrow!5 stars

    15. Martha Shilling says

      September 02, 2018 at 12:45 am

      I use Swerve for sweetener. How much would you suggest I use in this recipe?

      Reply
      • Taryn says

        September 02, 2018 at 11:42 am

        You will need 1.5 to 2 times as much swerve. It is not as sweet as my sweetener.

        Reply
    16. Trae bohlen says

      May 25, 2018 at 9:59 pm

      this is THE best brownie recipe ever. It fools ALL my non-healthy friends. Make more like this!!5 stars

      Reply
      • Taryn says

        May 25, 2018 at 10:05 pm

        I'm so glad! I love tricking people into eating healthy. Lol.

        Reply
    17. Ashley Pearce says

      March 23, 2018 at 7:39 pm

      These are so delicious! Easy to make and great to freeze too.5 stars

      Reply
    18. Kim says

      January 22, 2018 at 12:52 pm

      these look awesome but really do not like coconut flour do you know what the ratio would be for switching it to almond flour? Thanks

      Reply
      • Taryn says

        January 22, 2018 at 1:29 pm

        You can't taste the coconut flour at all. But, if you really don't want to use it I would try using 1/2 cup almond flour to replace the 1/4 cup coconut flour.

        Reply
    19. Dina says

      December 24, 2017 at 9:22 am

      These were a big hit at a party I went to last week and I am making them as one of desserts for christmas eve tonight! thank you!!

      Reply
    20. Christina says

      November 09, 2017 at 9:18 pm

      Could I make this nut free by subbing the almond flour for a nut free baking blend?

      Reply
      • Taryn says

        November 10, 2017 at 12:49 pm

        I'm not sure the brownies would have the right texture with a baking blend. They may be more cake like. If that's ok with you make sure to come back and let me know how they turn out 🙂

        Reply
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