Red Velvet Mascarpone Brownies (Low Carb | Keto | Sugar-Free)

Red Velvet Mascarpone Brownies (Low Carb | Keto | Sugar-Free)

These ooey, gooey, fudgy red velvet brownies have a delicious layer of mascarpone cheesecake running through them. They’re easy to make and only have 1.7g net carbs per serving.

For My Valentine’s…

Valentines’s Day is only a few days away, so I’ve been experimenting with some sweets treats for my sweeties.

My husband and kids are obsessed with all things chocolate. I have had fun playing around in the kitchen with numerous chocolate-y recipes. To be honest, I have had a few flops. Even though they have been edible flops, they were failures nonetheless. However, these Red Velvet Mascarpone Brownies were without a doubt a home run. They’re fudgy, indulgent and sweet perfection!

Not Quite Picture Perfect…

I never appreciated photographs of food before starting this website. Let me tell you guys, it is way harder to get that perfect picture of any food, than you ever thought.

  • Crumbs fall.
  • The food sometimes fall.
  • Light changes (due to weather and time of day of shooting).
  • Focus on the camera changes, with every little movement.
  • Kids try and take the food off the plate…resulting in little hands ending up in way too many pictures.

It can be a very tricky business, and I think it’s fair to say it’s not my forte (developing healthy, delicious recipes is). So when I decided to take pictures of these brownies (before my family got their hands on them), it was late in afternoon, and I began losing daylight…fast. Therefore, my pictures are not the best, but you’ll be delighted to know, that the taste is perfect!

Ingredients Needed…

  • Almond Flour & Coconut Flour The perfect flour blend.
  • Butter – It’s best to use unsalted butter, so you can have full control of the saltiness of recipes.
  • Granulated Sweetener Any of your favourite granulated sweeteners like xylitol or erythritol will work with this recipe.
  • Unsweetened Cocoa Powder – The quality of the cocoa powder you use, has a huge impact on the flavour. I never recommend going for the super cheap stuff, as it generally has a less “chocolate-y” taste, and ultimately can be quite disappointing.
  • Eggs – As with most baking recipes, it is crucial to have your eggs room temperature. This recipe requires 2 eggs, one of which will be separated. The egg yolk is used in the brownies, and the leftover egg white is needed in the cheesecake layer.
  • Mascarpone Cheese – Mascarpone cheese is like a richer version of cream cheese. I love using it instead of cream cheese in many desserts, because it has a higher fat content and is lower in carbs (obviously depending on the brand you use). If you struggle finding this ingredient, then it can be substituted for cream cheese.
  • Vanilla Extract – Again, the better the quality of sugar-free vanilla extract you use, the better the flavour.
  • Vinegar– This recipe requires just a tad of white vinegar or apple cider vinegar.
  • Red Food Colouring – It goes without saying, but the more you add, the richer the red colour becomes. But be careful, because you don’t want to add too much, or it could alter the texture of these brownies.

Tips For Brownies…

Dont Over-Bake – The best way to tell if brownies are done is by checking the “jiggle” level. Around the 22 minute mark, check your brownies by giving the pan a little shake. If the edges are set and the centre is very slightly jiggly, then they are good to take out of the oven.

Don’t Over-Mix – This is important when it comes to adding the flours. Use a spatula to fold the flours in, until it just disappears amongst the rest of the brownie batter.

Cool Completely – This helps the brownies set and not fall apart.

Storing – These beauties are best eaten the day they are made. Due to the mascarpone layer, you don’t want to leave them out too long, but they can be kept in an air-tight container for up to 48 hours. Alternatively, freeze them in an air-tight container for 2-3 months.

More Recipes You Might Like…

Blueberry Cake with Lemon Mascarpone Frosting
Low Carb Jammie Dodgers
Frosted Brownie Bites

Dairy-Free Chocolate Coconut Brownie Cookies
Victoria Sponge Cake

Red Velvet Mascarpone Brownies (Keto | Low Carb | Sugar-Free)

These ooey, gooey, fudgy red velvet brownies have a delicious layer of mascarpone cheesecake running through them. They're easy to make and only have 1.7g net carbs per serving.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: American, British
Keyword: brownie, easy, keto, low carb, mascarpone, red, velvet
Servings: 9
Calories: 177kcal
Author: Anna – everydayketorecipes


Brownie Batter:

  • 75g (¾ cup) almond flour
  • 30g (2 tbsp) coconut flour
  • 113g (½ cup) unsalted butter
  • 6 tbsp (33g/ ⅓ cup) granulated sweetener (Xylitol or Erythritol)
  • tbsp unsweetened cocoa powder
  • 1 egg & 1 egg yolk, room temperature
  • ½ tsp vanilla extract
  • ¼ tsp white vinegar or apple cider vinegar
  • 1-2 tsp red food colouring (add additional drops for a more intense red colour)

Cheesecake Layer:

  • 130g/ 4oz (½ cup) mascarpone cheese, room temperature
  • 50g (¼ cup) granulated sweetener (Xylitol or Erythritol)
  • 1 egg white
  • ¼ tsp vanilla extract


  • Preheat the oven to 180ºC/350ºF and position the rack to the centre of the oven. Line and grease a 20x20cm (8×8”) square baking dish.
  • In a small mixing bowl, combine the almond and coconut flour together.
  • In a large microwave-safe bowl, melt the butter.
  • Once melted, whisk in the granulated sweetener and cocoa powder, until it dissolves
  • Whisk in the whole egg until it is fully incorporated. Then whisk in the the egg yolk. Keep the egg white aside for the cheesecake layer.
  • Add the vanilla extract, vinegar and food colouring, and whisk again.
  • Using a spatula, fold in the flours, until the flours just disappear in the brownie batter. Be careful not to over-mix it. Set aside for 2 minutes while you make th cheesecake layer.
  • In a separate mixing bowl, add all the cheesecake ingredients, and beat it together with an electric beater, until smooth and creamy.
  • Evenly pour and spread ¾ of the brownie batter in the lined baking dish.
  • Spread the cheesecake mixture on top.
  • Dollop the remaining brownie mixture on top of the cheesecake layer. Using a knife, carefully spread it out, and if desired, make a few swirls in it.
  • Bake for 22-25 minutes, until the edges are set and the center is slightly jiggly.
  • Allow it to cool in the pan, for 2-3 hours, before slicing.
  • Serve & Enjoy!

Nutrition Facts:
Servings: 9
Calories:  177
Fat:  16.6g
Carbohydrates: 3.6g
Fiber: 1.9g
Net Carbs: 1.7g
Protein:  4.3g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels. 

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