companion blog to the e-book the 24/7 Low Carb Diner

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Sunday, December 2, 2012

Red Velvet Cheesecake Swirl Brownies

My favorite color is red. Vibrant! Especially powerful when it comes to food.

Red Velvet desserts were introduced to me back in college, when our cafeteria served "Sooner Cake" on home football game days. I think what I loved most was the cream cheese frosting. I never could pick out the exact flavors of the red cake, but I liked it. So what are the signature flavors of red velvet? I guess it would be the addition of cocoa and buttermilk.

I didn't mess with all that because I found a bottle of LorAnn Red Velvet Baking Emulsion at my Ross store. Just $2.99--that is a better deal that the whole bottle of red food coloring we typically seem to need to get that brilliant hue. This emulsion, and yes it is really thick, has the flavoring in there too. No need for buttermilk.

Having had a Red Velvet Cheesecake on my list of desserts to try out since last Christmas, I purchased a bottle about a month ago. The hectic pace of my life kept me from getting a sample made for Thanksgiving. Red Velvet is my oldest son's favorite. I did manage to get a couple of recipes done for the Diner News, however. One I will share. The other? (Mini Red Velvet Cheesecakes) You will have to order the newsletter for yourself! Hey, my devoted Diner News fans need some special perks too. Order here:

Now on to the Brownies. I had a problem with these. Although many brownie recipes that use flour rely on the red coloring to be obvious in the brownie portion, in my almond flour based recipe, the chocolate overpowers the color. So instead of having a red brownie with white cream cheese, I opted to also color half of the cream cheese mix that goes on top. It worked wonderfully! These are gorgeous and so delicious too.

I don't like adding too many artificial flavorings and colorings to our diet, but this is an obvious special treat dessert. That and the Mini Cheesecakes in the Diner News are just for holiday celebrations around here. Of course, that might include Valentine's Day, Birthdays, Independence Day, Bowl Game day for my Oklahoma get the picture.

Red Velvet
Cheesecake Swirl Brownies
3/4 cup almond flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2 oz unsweetened chocolate
1/2 cup oil (of your choice or butter)
1 cup sweetener of choice
3 eggs
1 tbsp Red Velvet Emulsion
1 tsp vanilla extract
8 oz cream cheese, softened
1/3 cup sweetener (powdered would give the best texture over granular here)
1 egg
1/2 tsp vanilla
1 tsp Red Velvet Emulsion

In a large bowl, combine almond flour, cocoa powder, baking powder and salt. In a heatproof bowl, melt chocolate in the microwave. Stir in oil and sweetener until well blended. Add in eggs, one at a time, stirring well until mixture looks glossy. Stir in the emulsion and vanilla. Combine the wet ingredients and dry ingredients in the large bowl. Line an 8x8 dish with parchment. Pour batter into the dish.

In a small bowl, beat the cream cheese. Stir in sweetener, egg and vanilla. Use a large spoon to dollup mounds of cheesecake over the brownie batter. Use only half of the cheesecake mixture. To the remaining half, stir in 1 tsp emulsion. Dollup the rest over the brownie batter, alternating with the white mixture. Use a butter knife to swirl the two cheesecake colors together. Bake in a 350 degree oven for 30 minutes. Let cool before cutting.

If you cut the brownies into 9 servings, you have 3 carbs each, with about 325 calories if using a no carb, no calorie sweetener.

These are moist, easy to cut and the contrast in texture is wonderful. They are easy to put together too. Use whatever sweetener you prefer. The measurements are the equivalent for sugar. I tested with a sucralose sweetener, but erythritol blends and xylitol would be fine too--probably even stevia. So many choices there. Just do make them. They are perfect for holiday parties and will keep you on plan.


IvO said...

YUM!!! Those are beautiful! What could I use if I don't have the red velvet emulsion? (makes me wish I did though) *sigh*

Carolyn said...

These are gorgeous, Lisa. I am pinning them and google plussing them! Is that even a word???

Lisa Marshall said...

If you don't have the emulsion, you generally have to add a red food coloring. Depending on the type, anywhere from one teaspoon to an entire little bottle. Most groceries do sell single bottle of red coloring. Unfortunately, this has added flavor too. Just up the vanilla by half a tsp and maybe stir in a tbsp of vinegar.

Simply Bow-LISH Designs said...

I didn't know you loved the Sooners too! That makes me love your website even more, :)!!! Going to look for the red velvet emulsion soon to try these brownines.

Anonymous said...

were can you buy the emulsion ??

Lisa Marshall said...

I got mine at Ross, but you can order it online too.

Try a Ross if you can. I only paid $2.99

Lisa Marshall said...

Really? A Sooner fan in Texas? Good year for you!

Jennifer Fuller Photography said...

I found this stuff at my Ross store months ago, needed a good recipe to try! I use it in Muffins in a minute too.

Anonymous said...

I made this with tagatose as the sweetener, and orange flavor instead of red velvet in the topping layer. It turned out OK, but next time I'll reduce the chocolate to 1 oz and cook it in a bigger pan.

beverly said...

Oh My! Can't believe my luck. Was out shopping today and went in to the Ross store, just to look for the Red Velvet Emulsion. There was one bottle on the shelf!!!
Looking forward to making these for Christmas. THANKS!

Lisa Marshall said...

Good for you Beverly~

Anonymous said...

These look FABULOUS, Lisa! Hubby LOVES red velvet cake, so I'll give these a try soon.

Janis said...

Just making sure ... did you mean the word dollop in this recipe? I'm not sure what "dollup" means.

Jennie said...

We've just made a batch of these and I can confirm that they are AMAZING!!! Yummy yummy! Thank you so much for the recipe

Jules said...

I'm in the middle of making these and don't see where you add in the cocoa powder? I'm going to assume in with the dry ingredients before you add the wet, but you might want to edit the recipe. Hopefully I'm right, will go finish up now!

Holly said...

Can you post a link to a Ross store? I am trying to see if I have one here in Indiana. Thanks!

Anonymous said...

Where does the cocoa powder come in at?? Doesn't say when to add it.

Godslamb said...

These look amazing! By Ross store, do you mean the one that says Ross: Dress for Less? I am new to the States, so I don't know stores very well. Thank you.

Anonymous said...

I made these today. It didn't take long to make and they taste great! Now there's no reason to resort to eating unhealthy sugar/wheat laden brownies. Thank you for your recipe!

AdeYing said...

My brownie turns out quite soft after mixing and I had some problem trying to get my cheesecake to be spreaded on top of it. I've decided to bake the brownies first a little about 10 min, took it out, spread the cheesecake and continue baking again. Turns out so yummy I'm so addicted to this!! I placed it in my fridge though. Also, ive cut down the sweetener by half for both brownies and cheesecake. I'm using stevia powder