Can I make these without red food coloring?

Absolutely! They'll still taste incredible you'll just have chocolate cream cheese brownies instead of red velvet ones. The flavor won't change a bit.

Why do my brownies look crumbly?

This usually happens when the batter is overmixed or overbaked. Keep mixing to a minimum once you add the dry ingredients, and check for doneness at 25 minutes.

Can I double this recipe?

Yes! Use a 9x13-inch pan and increase the baking time by 5-10 minutes. The marbled effect will be just as gorgeous in a larger batch.

How do I know when they're done?

The edges should look set, and the center should have just a slight jiggle. A toothpick inserted in the brownie part should come out with a few moist crumbs.

Red Velvet Brownies with Cream Cheese Swirl

Name: Red Velvet Cream Cheese Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup almond flour (blanched, superfine); 3 large eggs (at room temperature); 10 tbsp unsalted butter (melted); 1/4 cup unsweetened cocoa powder; 3/4 cup powdered sweetener (or more to taste); 1 tsp baking powder; 1 tsp white vinegar; 1 tbsp red food coloring; 6 oz cream cheese; ¼ cup powdered sweetener; 1 large egg at room temperature; 1 tsp vanilla extract

Description

Deliciously rich keto red velvet cheesecake brownies with a marbled swirl of creamy cheesecake and fudgy chocolate layers — perfect for low-carb dessert lovers.

Ingredients

1/2 cup almond flour (blanched, superfine)
3 large eggs (at room temperature)
10 tbsp unsalted butter (melted)
1/4 cup unsweetened cocoa powder
3/4 cup powdered sweetener (or more to taste)
1 tsp baking powder
1 tsp white vinegar
1 tbsp red food coloring
6 oz cream cheese
¼ cup powdered sweetener
1 large egg at room temperature
1 tsp vanilla extract

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Instructions

Start by preheating your oven to 350°F (175°C). Grease an 8×8-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.
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.
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.
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

Store in an airtight container in the fridge for up to 5 days or freeze for longer shelf life.

Nutrition

Serving Size: 1 brownie
Calories: 140 kcal
Sugar: 1g
Sodium: 51mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg