Raspberry Chocolate Brownies Recipe – Easy Low Carb & Gluten Free Flourless Brownie Recipe with fresh raspberries makes an easy keto baked dessert treat.
Raspberry Chocolate Brownies Recipe
Chocolate and raspberries create perfectly balanced sweet treats. The tart raspberries and rich chocolate results in the ultimate brownie experience.
I like to use fresh raspberries in my brownies. If you’d rather use frozen, then make sure that they thaw before use, otherwise they alter the brownie texture.
If you’re wanting a low carb brownie, then be sure to use 85% or 90% dark chocolate, (like this one) to ensure that the sugars and carbs are kept as low as possible.
Also, keep in mind that the more raspberries you include, the higher the carbs, so you can chop up to distribute smaller pieces if you want a smaller amount to go further.
You can adjust the sweetness accordingly and add more stevia, or your sweetener of choice, for perfectly sweetened brownies to your tastes.
Using almond flour will result in a finer brownie while almond meal or ground almonds will result in a denser brownie texture. Whatever way you choose to enjoy your brownies, you’ll be in for a decadent dessert which is sure to be a real crowd pleaser.
Raspberry Chocolate Brownies Recipe
- 100g/3.5 ounces Dark Chocolate
- 200g/7 ounces Unsalted Butter
- 1 teaspoon Vanilla Essence
- Pinch of Salt
- 1/4 Cup Stevia
- 4 Eggs
- 100g/3.5 ounces Almond Flour or Ground Almonds
- 1/2 to 1 Cup Raspberries
- Preheat the oven to 180C/350F and line a square baking tin with well greased baking paper.
- Melt the chocolate and butter together in a saucepan over medium heat.
- When melted, remove from the heat and whisk in the vanilla, salt and stevia.
- Whisk in the eggs, one at a time until smooth.
- Stir through the almond flour or ground almonds.
- Chop half of the raspberries and fold through the brownie batter
- Pour into the prepared baking tin and scatter the remaining raspberries evenly over the top.
- Place into the preheated oven for 20 to 25 minutes or until done to your liking.
- Remove from the oven, allow to cool then remove from the baking tin and cut into brownies.
These raspberry chocolate brownies really are an indulgent sweet treat, which are so easy to prepare that you can whip up a batch of deliciousness in no time.
Raspberry Chocolate Brownies Recipe
Ingredients
- 100g/3.5 ounces Dark Chocolate
- 200g/7 ounces Unsalted Butter
- 1 teaspoon Vanilla Essence
- Pinch of Salt
- 1/4 Cup Stevia
- 4 Eggs
- 100g/3.5 ounces Almond Flour or Ground Almonds
- 1/2 to 1 Cup Raspberries
Instructions
- Preheat the oven to 180C/350F and line a square baking tin with well greased baking paper.
- Melt the chocolate and butter together in a saucepan over medium heat.
- When melted, remove from the heat and whisk in the vanilla, salt and stevia.
- Whisk in the eggs, one at a time until smooth.
- Stir through the almond flour or ground almonds.
- Chop half of the raspberries and fold through the brownie batter
- Pour into the prepared baking tin and scatter the remaining raspberries evenly over the top.
- Place into the preheated oven for 20 to 25 minutes or until done to your liking.
- Remove from the oven, allow to cool then remove from the baking tin and cut into brownies.
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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
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