Craving a guilt-free treat? Try these mouthwatering Raspberry Cheesecake Brownies! 
They’re the perfect blend of rich chocolate, creamy cheesecake, and tart raspberries.
Here’s the recipe:
• 1 cup almond flour
• 1/3 cup cocoa powder
• 1/2 cup unsweetened almond butter
• 1/2 cup erythritol (or your preferred keto-friendly sweetener)
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• A pinch of salt
• 1/2 cup fresh raspberries
For the Cheesecake Swirl:
• 8 oz cream cheese, softened
• 1/4 cup erythritol
• 1 tsp vanilla extract
Directions:
. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
. In a mixing bowl, combine almond flour, cocoa powder, almond butter, erythritol, eggs, almond milk, vanilla extract, baking powder, and a pinch of salt. Mix until smooth.
. Pour the brownie batter into the prepared pan, spreading it out evenly.
. In a separate bowl, beat together the softened cream cheese, erythritol, and vanilla extract until well combined.
. Spoon dollops of the cream cheese mixture onto the brownie batter in the pan.
. Use a knife or a toothpick to swirl the cream cheese mixture into the brownie batter to create a marbled effect.
. Sprinkle fresh raspberries on top.
. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
. Allow the brownies to cool completely in the pan before cutting into squares.
Enjoy these Raspberry Cheesecake Brownies guilt-free!
