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Keto Mini Fudgy Brownies with Raspberry Cream Cheese Filling
How to Make It
Step 1
Preheat an oven to 350 F. Melt the butter and then combine all the dry ingredients together with a spatula.
Step 2
Add the rest of the wet ingredients and a nice pinch of salt. Whisk the wet ingredients in.
Step 3
Fill mini cupcake tins with mini cupcake liners and fill liners ¾ of the way full. Bake the brownies for 10-12 minutes until cooked through but still fudgy. Remove brownies from the cupcake tin and allow to cool. The recipe should make 16 brownies.
Step 4
In the meantime, mix softened cream cheese and raspberry preserves together with 2 T Swerve. I heated the cream cheese in the microwave until softened. If you do this, you will need to chill the mixture for 30 minutes while the brownies are cooling.
Step 5
Once the mixture is chilled, add it to a piping bag fitted with a round tip that’s ¼” large.
Step 6
Poke the tip into the center of each brownie and fill each evenly with cream cheese mixture. Keep brownies stored in the fridge!
Ingredients
- Butter – 4 tablespoon
- The Ultimate Icing Sugar Replacement by Swerve – ½ cup
- 100% Cocoa Special Dark by Hershey’s – ½ cup
- Raw Egg – 2 large
- Vanilla Extract – ½ teaspoon
- Almond Flour – ½ cup
- Cream Cheese – 2 ounce
- Red Raspberry Preserves Sugar Free by Smucker’s – ½ tbsp
- The Ultimate Icing Sugar Replacement by Swerve – ½ cup
