Red Velvet Cheesecake Swirl Protein Brownies

Combine moist, decadent red velvet with rich, creamy cheesecake and you get... our Red Velvet Cheesecake Swirl Protein Brownies! Though they may not taste like it, these brownies are low in sugar, high in protein, and relatively low in fat. Don't forget to share some with your sweetheart! ;)

 

NOTES: Dutch-process cocoa is found near the unsweetened cocoa powder and is traditionally used in red velvet cake. 

Vinegar is also a standard red velvet ingredient that increases the tenderness of the cake. Feel free to swap the almond butter for cashew butter, but we don't recommend peanut butter because it won't taste quite right. 

We used Swerve granular erythritol in the brownies and Swerve confectioner's in the cheesecake. Be sure to adjust the amount if your sweetener doesn't measure 1:1 like sugar. 

 

Red Velvet Cheesecake Swirl Protein Brownies
Makes 9 brownies

Brownie layer:
60g Metabolic Nutrition Protizyme in Chocolate Cake flavor
6 tbsp. calorie-free sweetener (we used one that measures like sugar)
2 tbsp. Dutch-process cocoa 
1/4 tsp. baking soda
1/4 tsp. salt (optional)
3/4 cup 100% pure canned pumpkin 
6 tbsp. almond butter (or cashew butter or tahini)
1/4 cup unsweetened applesauce (or more pumpkin)
1 tsp. vanilla extract 
1/2 tsp. white vinegar
1/2 tsp. red food coloring
Cheesecake layer:
8 oz. reduced fat or fat free cream cheese, softened at room temp
1 cup nonfat plain Greek yogurt
1/4 cup (2 large) egg whites
2/3 cup calorie-free powdered sweetener (we used one that measures like sugar)
1 tsp. vanilla extract

Directions:

Preheat your oven to 3000 degrees F.

Whisk together dry ingredients (through salt) in a medium mixing bowl, then add wet ingredients (through food coloring). Mix until no dry clumps remain. 

In a separate bowl, beat together softened cream cheese, yogurt, egg whites, sweetener and vanilla until smooth and creamy. 

Spread two-thirds of brownie batter over the bottom of a parchment-lined 8"x8" baking pan. If you don't have parchment paper, coat well with cooking spray. 

Spread all of your cheesecake mixture over brownie batter.

Drop remaining brownie batter over top by teaspoons. 

Drag a knife or toothpick back and forth through mixtures to make a swirl pattern. 

Bake swirled brownies in a preheated oven for 40-50 minutes. Check them at 40 minutes, and continue cooking until brownies are set but jiggle like JELLO.

Let brownies cool, then place in the fridge until ready to serve. Cut into 9 equal pieces and enjoy! Leftovers will keep in the fridge in an airtight container up to one week.

 

Calories (minus optionals, using fat free cream cheese): 146kcal, Fat: 6.4g, Sat fat: 0.8g, Carbs: 9g, Fiber: 3g, Sugar: 4g, Protein: 15g, Sodium: 243mg
Calories (including optionals, using reduced fat cream cheese): 173kcal, Fat: 10.2g, Sat fat: 3.3g, Carbs: 9g, Fiber: 3g, Sugar: 5g, Protein: 13g, Sodium: 255mg

Finished Product

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