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Directions

• 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.
• Cheesecake Swirl
• 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.