Description
Indulge in these Rich Keto Red Velvet Brownies, a decadent low-carb treat perfect for those following a ketogenic lifestyle. Made with unsweetened baking chocolate, almond flour, and sweetened with sugar substitute, these brownies deliver moist, rich flavor with a classic red velvet twist and a creamy cream cheese swirl.
Ingredients
Scale
Brownie Batter:
- 4 oz baking chocolate (Baker’s Unsweetened recommended)
- 1 cup unsalted butter (such as Kerrygold)
- 1.75 cups sugar substitute
- 3 eggs (room temperature, about 70°F)
- 1 cup almond flour (King Arthur superfine preferred)
- 1.25 tbsp red food coloring
- 1.25 tsp white vinegar
- 0.75 tsp vanilla extract
- 1 tsp baking powder
- 0.3 tsp salt
Cream Cheese Swirl:
- 9 oz cream cheese (softened to room temperature)
- 1 tsp white vinegar
- 0.3 cup sugar substitute
- 1 egg
- 0.75 tsp vanilla extract
Instructions
- Melt Chocolate and Butter: In a microwave-safe bowl or double boiler, gently melt the baking chocolate and butter together until smooth and fully combined. Stir well to achieve a rich, velvety base for the brownies.
- Mix Wet Ingredients: In a separate large mixing bowl, whisk the eggs thoroughly until combined. Add the sugar substitute, red food coloring, white vinegar, and vanilla extract, stirring to blend all ingredients together smoothly.
- Combine Flour and Leavening: In another bowl, sift together the almond flour, baking powder, and salt to ensure there are no lumps and the leavening is evenly distributed.
- Make the Brownie Batter: Slowly add the melted chocolate mixture and the dry almond flour mixture alternately to the wet egg mixture, stirring gently after each addition until you have a smooth, uniform batter. Be careful not to overmix to maintain a tender crumb.
- Prepare the Cream Cheese Swirl: Beat softened cream cheese in a medium bowl until smooth. Add the egg, sugar substitute, white vinegar, and vanilla extract, mixing until the filling is creamy and lump-free.
- Assemble the Brownies: Pour half of the brownie batter into a greased 8×8-inch baking pan. Spoon the cream cheese mixture evenly over the top. Add the remaining brownie batter on top and use a knife or skewer to gently swirl the cream cheese into the batter, creating a marbled effect.
- Bake the Brownies: Preheat your oven to 325°F (163°C). Bake the assembled brownies for approximately 40 to 45 minutes or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. This will help them set properly and enhance their fudgy texture. Slice into 4 generous servings and enjoy!
Notes
- Use room temperature eggs to prevent chocolate from seizing when mixing.
- Kerrygold butter is recommended for a richer flavor, but any unsalted butter will work.
- Make sure cream cheese is softened to avoid lumps in the swirl.
- For best results, use superfine almond flour for a smooth texture.
- Adjust sweetness by modifying the amount of sugar substitute to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This recipe is keto-friendly and low-carb, perfect for ketogenic diets.
