Gluten-Free Red Velvet Brownies with Almond Flour Recipe

Introduction

These gluten-free red velvet brownies combine the rich, fudgy texture of almond flour brownies with a luscious cream cheese swirl. Perfectly moist and beautifully marbled, they offer a delightful twist on a classic favorite that’s sure to impress.

Ingredients

• 3/4 cup almond flour (preferably King Arthur for a finer texture)
• 3 eggs (room temperature)
• 10 tbsp unsalted butter (such as Kerrygold)
• 1/3 cup cocoa powder
• 3/4 cup sweetener
• 1 tsp baking powder
• 1 tsp vinegar
• 1 tbsp red food coloring
• 1/4 tsp salt
• 6 oz cream cheese (Philadelphia recommended)
• 1/4 cup sweetener (for cheesecake layer)
• 1 egg (for cheesecake layer)
• 1 1/2 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F and grease an 8×8 inch baking pan with butter or cooking spray to ensure it’s ready when the batter is prepared.
2. Step 2: In a small bowl, beat together the cream cheese, 1/4 cup sweetener, 1 egg, and vanilla until smooth and well combined. Set aside.
3. Step 3: Melt the butter and let it cool slightly. Whisk it with the 3 room-temperature eggs for 1-2 minutes until emulsified. Stir in the vinegar and red food coloring until evenly combined.
4. Step 4: In a separate bowl, whisk together almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt. Fold this dry mixture into the wet ingredients until just combined, being careful not to overmix.
5. Step 5: Pour the brownie batter into the prepared pan and smooth into an even layer. Dollop the cream cheese mixture on top and swirl gently with a knife to create a marbled effect without over-swirl.
6. Step 6: Bake for 25-30 minutes, until the edges are set and the center has a slight jiggle. Allow to cool completely in the pan before slicing into squares for the cleanest cuts.

Tips & Variations

• Use room-temperature eggs to ensure the batter mixes smoothly without seizing.
• Try substituting the sweetener with coconut sugar or maple syrup for a different flavor profile, adjusting quantity to taste.
• For a classic red velvet taste, be sure to include the vinegar—it enhances the color and adds a subtle tang.
• Use a light hand when swirling the cream cheese layer to keep the beautiful marbled pattern.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. For best texture, bring them to room temperature before serving. You can also freeze the brownies for up to 3 months; thaw overnight in the fridge then bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of almond flour?

Almond flour provides a moist, tender texture and is naturally gluten-free. If substituting, choose another gluten-free flour blend, but expect slight changes in texture and moisture.

What is the purpose of vinegar in this recipe?

Vinegar reacts with baking powder to enhance the red color and adds a subtle tang that balances the sweetness, which is key to authentic red velvet flavor.

Gluten-Free Red Velvet Brownies with Almond Flour Recipe

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★★★★★

4.4 from 96 reviews

• Author: Zoe
• Total Time: 40-45 minutes
• Yield: 16 brownies (approximate 2×2 inch squares) 1x
• Diet: Gluten Free

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Description

These Gluten-Free Red Velvet Brownies with Almond Flour offer a rich, fudgy texture combined with a creamy cheesecake swirl. Perfect for those avoiding gluten without sacrificing flavor, this dessert blends almond flour with a classic red velvet profile and a luscious cream cheese layer for a decadent treat.

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Ingredients

Scale 1x2x3x

Brownie Base

• 3/4 cup almond flour (King Arthur recommended)
• 3 eggs (room temperature)
• 10 tbsp unsalted butter (Kerrygold preferred)
• 1/3 cup cocoa powder
• 3/4 cup sweetener
• 1 tsp baking powder
• 1 tsp vinegar
• 1 tbsp red food coloring
• 1/4 tsp salt

Cheesecake Layer

• 6 oz cream cheese (Philadelphia brand preferred)
• 1/4 cup sweetener
• 1 egg
• 1 1/2 tsp vanilla extract

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Instructions

1. Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan with butter or cooking spray. Doing this early ensures your oven is fully heated and the pan is ready when the batter is made.
2. Mix Cheesecake Layer: In a small bowl, beat together the cream cheese, 1/4 cup sweetener, 1 egg, and vanilla extract until smooth and well combined, about 1-2 minutes. Set aside while preparing the brownie batter.
3. Prepare Wet Ingredients: Melt the butter and let it cool slightly. Whisk it together with the 3 room-temperature eggs for 1-2 minutes until well emulsified. Stir in the vinegar and red food coloring until the mixture has a deep, even red color. The vinegar helps react with the baking powder to give the red velvet its characteristic tang and color.
4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt.
5. Mix Batter: Fold the dry mixture into the wet ingredients until just combined, being careful not to overmix to maintain a tender crumb.
6. Assemble Brownies: Pour the brownie batter into the prepared pan and smooth it out evenly. Spoon the cheesecake mixture over the batter in dollops and gently swirl them together with a knife, avoiding over-swirl to keep the marbled pattern distinct.
7. Bake: Bake at 350°F (175°C) for 25-30 minutes until the edges are set but the center has a slight jiggle when shaking the pan gently. This ensures a fudgy texture.
8. Cool and Serve: Remove from oven and let the brownies cool completely in the pan before slicing into squares. Cooling fully allows the cheesecake layer to set and results in cleaner, neater cuts.

Notes

• Use room-temperature eggs to prevent the butter and eggs from seizing when mixed.
• Finer almond flour, such as King Arthur’s, produces a smoother, more refined brownie texture.
• Do not overmix the batter to keep the brownies tender and fudgy.
• Swirling the cheesecake layer just a few times creates the best marbled effect for presentation.
• Allow the brownies to cool fully to ensure the cheesecake layer sets well and slices cleanly.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Gluten-Free, Red Velvet Brownies, Almond Flour, Cheesecake Swirl, Fudgy Brownies, Low Carb Dessert