Raspberry Cheesecake Brownie

Course: Brownies, Cheesecake, Desserts
Servings: 10 Slices
Calories: 302kcal
Author: Angela Coleby
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  • 1/4 cup (28g) Coconut flour
  • 4 Eggs
  • 1/4 cup (22g) Cocoa powder unsweetened
  • 1/2 cup (113g) Xylitol or other sweetener
  • 1/2 cup (113g) Butter, unsalted melted
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking powder
  • 75 grams Dark chocolate


  • 16 oz (448g) Cream cheese softened
  • 2 Eggs
  • 1/4 cup (56g) Xylito or other sweetener
  • 1 teaspoon Vanilla extract


  • 100 grams Raspberries
  • 1 tablespoon Xylitol or other sweetener


  • Preheat the oven to 180C/350F degrees.
  • Grease and line a spring form cake tin with parchment paper.


  • In a bowl, mix the butter and sugar substitute and blend well.
  • Add the eggs and combine until smooth.
  • Add the dry ingredients to the wet mixture and whisk until smooth. 
  • Melt the chocolate in either a bowl over simmering water, or zap it in the microwave.
  • Add the melted chocolate to the brownie mixture and stir well.
  • Spoon the brownie mixture into the cake tin and smooth over evenly with a spoon. Put aside.


  • Blend the cream cheese, eggs, xylitol and vanilla until smooth. You may want to use a hand blender for this. Or just work out that upper forearm!
  • Gently spoon the cheesecake mixture on top of the brownie mixture and smooth out evenly.


  • Place the raspberries in a bowl.
  • Add the xylitol and blend until smooth.
  • Spoon the raspberry mixture over the cheesecake and with a knife, swirl the mixture into the cheesecake. Be as creative as you like with the swirling!
  • Bake for 40 minutes until firm with a slight wobble in the middle. 
  • Cool in the tin, then leave to set in the fridge for a couple of hours.
  • Slice, eat and enjoy!


Makes 10 slices
Nutritional Info per slice:  302 Calories, 26g Fat, 8g Protein, 10g Total Carbs, 4g Fibre, 6g Net Carbs


Calories: 302kcal