These keto raspberry brownies are an absolute dream. They’re fudgy and rich, with a punch of tartness from the raspberries! The combo of chocolate and raspberries is one that’s hard to beat!
Clocking in at only 2 net carbs, these low-carb raspberry brownies are not only low-carb but also sugar-free, grain-free, and keto-friendly. Oh, and the best part is how easy they are to whip up!
These make the perfect dessert for Valentine’s Day or any occasion. You’ll be surprised at how fast they disappear!
If you’re looking for easy keto brownie recipes, you’ll love our collection of Keto Brownie Recipes.
It’s packed with lots of low-carb brownies. You’ll find everything from Keto Red Velvet Brownies to Keto Peanut Butter Brownies!
Keto Raspberry Brownies
The inspiration for this recipe came when we made our keto cranberry brownies a few years ago. When I tried them, I instantly knew we’d have to make a raspberry version!
After finally making these keto brownies with raspberries, I knew we had a winner! Chocolate and raspberry are such a classic combo, with the contrasting flavors of dark, rich chocolate and tart raspberries!
When you make that into a brownie, it’s a match made in heaven. Add in that they only take 30 minutes to make and are only two net carbs, and these could be your new go-to keto dessert!
How To Make Keto Raspberry Brownies
Making these keto-friendly raspberry brownies is pretty straightforward and simple. You’ll begin by greasing the bottom and sides of your baking dish and preheating the oven.
Then, using a double boiler, melt the butter, sugar substitute, cocoa powder, unsweetened baking chocolate, instant coffee, and salt together.
Stirring occasionally until fully combined, and then set aside the mixture to cool slightly.
If you’re not sure what a double boiler is or don’t have one, don’t worry!
You can instead use a heat-safe bowl placed on top of a small saucepan (or pot) with simmering water.
The important part here is to melt the ingredients together while simultaneously not allowing the bottom of the bowl to touch the simmering water!
The bowl must also be big enough to fit completely around the top of the pot and form a seal.
Once your batter has cooled for about 5 minutes, you’ll add the vanilla extract and eggs one at a time, combining well after each addition.
Once the mixture is fully combined, add the sifted almond flour and baking powder and gently stir. Then, you’ll fold in half the raspberries and pour the batter into your prepared dish.
Lastly, you’ll top the brownies with the remaining raspberries and bake for 20 to 25 minutes. Let your brownies cool for a few minutes, and then enjoy these decadent keto raspberry brownies!
Ingredients Needed To Make Low-Carb Raspberry Brownies
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The following are the ingredients you’ll need to make these keto-friendly raspberry brownies. Note that the full printable recipe is at the bottom of the page.
- Almond flour (measured and sifted)
- Dark unsweetened cocoa powder
- Unsweetened baking chocolate
- Unsalted butter
- Eggs
- Vanilla extract
- Sea salt
- Granulated sugar substitute
- Baking powder
- Instant coffee (optional)
- Fresh or frozen raspberries
Best Sugar Substitute Options
When it comes to choosing your sweetener, I have several low-carb options that work well with this sugar-free raspberry brownie recipe.
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I really like Lakanto Monk Fruit Sweetener because the texture is spot on and because there is barely any aftertaste.
This is a great one, especially if you are new to sugar substitutes, because it mimics sugar the most in my book.
I’m also partial to Swerve, an erythritol blend, although you should keep in mind that it does have a bit more of a cooling aftertaste that some people dislike.
Alternatively, you could also use a stevia- and erythritol-based brand like Pyure.
This is if you prefer to use stevia in your baked goods. If you go this route, you need to reduce the amount by half since it is twice as sweet.
I will add, though, that I am personally not a fan of stevia in chocolate desserts because I find that the aftertaste is amplified.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.
I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar.
Grab Our Books!
In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
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Keto Raspberry Brownies (Gluten-Free)
These Keto Raspberry Brownies are a combination of rich and fudgy chocolate with the tartness of raspberries! It's a delicious low-carb brownie that is sugar-free, grain-free, and keto-friendly.
Ingredients
- ¾ cup of almond flour (measured and sifted)
- ¾ cup of dark unsweetened cocoa powder
- 1 ounce of unsweetened baking chocolate
- 1/2 cup and two tablespoons of unsalted butter
- 3 eggs, room temperature
- 2 teaspoons of vanilla extract
- ¼ teaspoon sea salt
- 1 ¼ cup granulated sugar substitute
- 1 teaspoon of baking powder
- 1 teaspoon instant coffee (optional)
- 6 oz fresh or frozen raspberries
Instructions
- Preheat the oven to 325 degrees and lightly grease an 8X8 baking pan.
- Melt the butter, sugar substitute, cocoa powder, unsweetened baking chocolate, instant coffee if adding, and salt using a double boiler.
- Stir occasionally until fully combined. Allow mixture to cool slightly.
- Add the eggs one at a time and the vanilla extract.
- Once the mixture is fully combined, add the sifted almond flour and baking powder and gently stir.
- Next, fold in half of the raspberries, reserving the other half.
- Pour the low-carb keto brownie mixture into the prepared pan and top with remaining raspberries.
- Bake the brownies for 20-25 minutes.
- Allow to cool before slicing and serving fully.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Notes
Note that you can use fresh or frozen raspberries in this recipe. If you using frozen there is no need to defrost prior to adding the brownie batter and baking.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 200Total Fat: 11.8gSaturated Fat: 5.3gCholesterol: 54mgSodium: 65mgCarbohydrates: 4.9gNet Carbohydrates: 2.2gFiber: 1.7gSugar: 0.3gProtein: 3.3g