Decadent Keto Red Velvet Cheesecake Swirled Brownies

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It was high-time that I stopped avoiding the creation of a keto red velvet cake of sorts. This recipe idea was chasing me for months. I don’t know why I kept running from it?

But like anything that has the potential to change your life, it’s just a matter of time till it finds you. Get ready for these keto red velvet cheesecake swirled brownies to rock your world.

Maybe the idea of doing flips in the kitchen isn’t what you’re looking for, but trust me these red velvet keto brownies may have you doing things, dare I say?  Out of character.

Ingredients

• Keto Red Velvet Brownie Portion
• 3 ½ ounces of unsweetened baking chocolate
• 3/4 cup of butter (12 tablespoons)
• 1 ½ cups of sugar substitute
• 3 eggs
• 1 cup of finely milled almond flour (I sift my almond flour 2x’s before measuring)
• 1 ¼ tablespoons of red food coloring
• 1 ¼ teaspoon of white vingear
• 1 teaspoon of baking powder
• ¼ teaspoon of sea salt
• Keto Cream Cheese Swirl
• 8 ounces of cream cheese (room temperature)
• 1 teaspoon of white vinegar
• ¼ cup of sugar substitute
• 1 egg
• ½ teaspoon of vanilla extract

Instructions

1. Keto Red Velvet Cheesecake Swirled Brownies
2. Pre-heat oven to 350 degrees and lightly grease an 8 x 8 square inch pan.
3. Melt the baking chocolate and butter either in a double boiler. Or in a microwave in increments of 30 seconds until fully melted. Stir well and allow to cool for 5 minutes.
4. Add the chocolate butter mixer to the sugar substitute and mix well, until well blended.
5. ..................................

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