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Chocolate Raspberry Brownies

Recipes   Gluten Free     Keto     Sweets     Swerve Bake Mixes    


Raspberry Puree

  • 9 oz fresh raspberries
  • 1 tsp lemon juice
  • ¼ tsp xanthan gum


  • 2 large eggs
  • ½ cup water
  • ½ cup avocado oil (or oil of choice)
  • ½ cup chocolate chips of choice


Raspberry Puree

  1. Combine raspberries, Swerve, and lemon juice in a saucepan over medium heat. Cook and stir until raspberries break down, Swerve dissolves, and sauce is heated through, about 7-10 minutes.
  2. Add xanthan gum, whisking quickly to thicken, about 1-2 minutes.
  3. Remove from stove top and set aside to let continue to thicken and come to room temperature.


  1. Preheat oven to 350 degrees. Grease an 8x8 baking dish with butter, or line with parchment paper. Set aside.
  2. In a large bowl, add the brownie mix, eggs, water, and oil. Stir with a whisk until well combined.
  3. Fold in chocolate chips with a spatula until well incorporated into the batter.
  4. Spread half the brownie batter into the prepared baking dish. Next, evenly spread raspberry puree over the batter in the dish. Swirl the raspberry puree into batter with a clean knife.  Finally, spread the remaining brownie batter evenly over the raspberry layer.
  5. Bake for 35-37 minutes or until the middle of the brownies is set and does not jiggle when removed from the oven. There should be some cracking on the top of the brownies.
  6. Let cool until set, about 30 minutes. Slice into 12 brownies and enjoy!
Nutrition Facts

Serving Size 1

Servings 12

Calories 220
Total Fat 18g
Total Saturated Fat 3.5g
Cholesterol 30mg
Sodium 95mg
Total Carbs 32g
Dietary Fiber 7g
Sugars 2g
Added Sugar 0g
Swerve 18g
Protein 5g
Net Carbs: 7g