These keto red velvet cheesecake brownies quenched my red velvet craving perfectly! I wasn’t sure if I wanted a red velvet cheesecake or red velvet cake so I settled on making keto red velvet cheesecake swirled brownies.
I’m happy to say that this keto red velvet dessert is not only delicious but low enough in carbs to be keto-friendly.
If you love brownies be sure to also check out our keto cream cheese brownies that combine the best qualities of both cheesecake and brownies.
Make sure you check out our Keto Cheesecakes for more delicious flavor and style options.
Keto Red Velvet Cheesecake Brownies
If you are looking to replace a red velvet recipe for one that is low in carbs, then you’ve come to the right place. What’s great about these keto cheesecake red velvet brownies besides their ability to curb a red velvet craving is that they are also very easy to make.
So here’s the thing, I’ve always been a fan of red velvet cake. But a red velvet cake isn’t easy to master.
This is why the idea of a keto red velvet cake had me pretty intimidated. Once I finally decided to attempt making a low-carb red velvet option, I then had to determine if it was going to be a keto red velvet cake, or if a keto red velvet cheesecake would be better.
Oh, the struggle of a keto baker!
In the end, instead of cake, I opted for a keto red velvet cheesecake brownie.
I have always loved a great slice of red velvet cake, probably because it’s such a moist cake. Unfortunately, creating a keto red velvet cake that would be low in carbs and moist, had the potential to fail miserably.
To begin with, baking with low-carb keto flours doesn’t automatically produce a moist option. In fact, it can be tricky to get the perfect balance between being moist and it falling apart. Remember we are working with flours that have no gluten (no glue to bind).
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How To Make Sugar-Free Red Velvet Brownies
I have a few sweetener options for you to choose from in order to keep these red velvet brownies sugar-free and low in carbs.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. However, if using Pyure you will want to use half the amount called for in this recipe since it’s a much sweeter choice. I will also add that I am not a fan of using stevia in chocolate-based recipes, in my opinion, it intensifies the aftertaste of stevia.
Red Velvet Keto Cheesecake Brownies
To make this keto red velvet dessert, you’ll start by making the brownie batter. Using a double boiler or microwave in 15-second increments, melt the chocolate and butter. Once melted using a whisk give the mixture a good stir.
It’s important you allow the mixture to cool for 5 minutes before whisking in the granulated sugar substitute, vanilla extract, white vinegar, and red food coloring.
Once those ingredients are added the batter is ready for the eggs. Add the eggs one at a time mixing well after each addition. Then add the sifted almond flour, baking powder, and stir until fully incorporated. This batter is then spread into a well-greased 8×8 baking pan that is lined with parchment paper.
The cheesecake layer of this keto red velvet dessert is also super simple. You’ll just combine the cream cheese, sugar substitute, egg, vanilla extract, and little more white vinegar. Then it’s just a matter of adding the cheesecake batter with a spoon to the top of the red velvet brownies and swirling it into the brownie layer and baking.
Do not overbake these as it will be the difference between a rich moist red velvet dessert and a dry one.
Food Rations During World War II = Creativity
Do you know that red velvet cakes have been enjoyed since the 1800s? And here I thought it was a 1950’s thing.
The name velvet referred to the smooth texture the cocoa powder provided. The use of cocoa powder was a way to soften the flour and help produce a finer textured cake. Genius huh?
During World War II baking items became very rare. So much so that finding basic ingredients where nearly impossible to find. Which meant that cocoa powder was not readily available. You couldn’t just pick it up at your local grocery store.
In an attempt to disguise this fact, creative bakers added beet juice to mimic the color of chocolate and to keep the cakes moist. This would explain why red velvet cake doesn’t have a strong chocolate taste and its red color. Growing up I couldn’t really figure out what made red velvet cake taste so good. That is until I found out its roots.
The Tanginess Factor
Most recipes for red velvet include buttermilk. The tanginess of buttermilk is a key component in getting the flavor just right.
Because I opted for a rich keto red velvet swirled brownie, buttermilk would not work. All that liquid would cause it to fall apart. One tablespoon or two was not going to produce a rich buttermilk flavor. It would just get lost in the batter.
Not to mention that buttermilk isn’t allowed on a low-carb diet. It’s way too high in carbs. So yeah buttermilk would not be an option.
In order to achieve that buttermilk tanginess with my keto red velvet cream cheese brownies, I added a little vinegar to the batter.
Trust me it works.
So don’t skip the vinegar because it sounds strange. It’s a vital step in getting the flavor of red velvet perfect.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
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Keto Red Velvet Brownie Portion
- 3 ½ ounces of baking chocolate
- 3/4 cup of unsalted butter (12 tablespoons)
- 1 ½ cups of sugar substitute
- 3 eggs , room temperature
- 1 cup of finely milled almond flour (measure then sift)
- 1 ¼ tablespoons of red food coloring
- 1 ¼ teaspoon of white vingear
- 1/2 teaspoon of vanilla extract
- 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
Keto Red Velvet Cheesecake Swirled Brownies
- Pre-heat oven to 350 degrees and lightly grease an 8 x 8 square inch pan and line both the bottom and sides with parchment paper.
- Melt the baking chocolate and butter either in a double boiler. Or in a microwave in increments of 15 seconds until fully melted. Stir well and allow to cool for 5 minutes.
- To the chocolate, butter mixer, add the sugar substitute and mix well, until well combined.
- Stir in the vanilla, red food coloring, and white vinegar
- Whisk in the eggs one at a time and combine well.
- Add the sifted almond flour, baking powder, and salt and stir.
- Spread the brownie batter evenly into the prepared baking pan.
- In a large bowl using an electric mixer combine the cream cheese, sugar substitute, egg, vanilla extract, vinegar until fully combined.
- Add spoonfuls of the cheesecake swirl to the top of the keto brownie base.
- With a thin knife swirl the cream cheese topping into the brownie mixture causing it to marble.
- Bake in a pre-heated oven for about 20-35 minutes, or until the center is just set but still is able to jiggle. Check for this constency at the 20 minute mark and add more time if needed.But do not overbake. Note that the brownies will continue to set as it chills.
- Allow to fully cool on a baking rack for about 10 minutes. Then place in the refrigerator for another 30 minutes or so before enjoying.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 18.8gSaturated Fat: 11gCholesterol: 79mgSodium: 121mgCarbohydrates: 3.7gNet Carbohydrates: 2.5gFiber: 1.2gSugar: 0.2gProtein: 3.7g