Keto Mini Fudgy Brownies
These bite-sized fudgy brownies feature a rich cocoa base made with almond flour and are filled with a tangy raspberry cream cheese center. The contrast between the dense, chocolatey brownie and the bright, creamy filling creates a perfect balance of flavors. Baked in mini cupcake tins for portion control, these treats are ideal for parties, special occasions, or when you want to satisfy a chocolate craving without overindulging. The addition of sugar-free preserves and a sugar substitute makes them suitable for those watching their sugar intake while still delivering intense chocolate satisfaction.
Ingredients
- 4 tablespoon butter
- ½ cup Swerve Ultimate powdered sugar Replacement
- ½ cup Hershey's 100% Cocoa Special Dark
- 2 large eggs, raw
- ½ teaspoon vanilla extract
- ½ cup almond flour
- 2 ounce cream cheese
- ½ tablespoon Smucker's Sugar Free Red Raspberry Preserves
- salt, pinch
- 2 tablespoon Swerve Ultimate powdered sugar Replacement, for filling
Instructions
- 1
Preheat oven to 350°F
- 2
Melt the butter
- 3
Combine all dry ingredients together with a spatula
- 4
Add the remaining wet ingredients and a pinch of salt
- 5
Whisk the wet ingredients in
- 6
Line mini cupcake tins with mini cupcake liners
- 7
Fill liners 3/4 of the way full
- 8
Bake for 10-12 minutes until cooked through but still fudgy
- 9
Remove brownies from cupcake tin and allow to cool
- 10
Mix softened cream cheese and raspberry preserves together with 2 tablespoons Swerve
- 11
Chill the cream cheese mixture for 30 minutes while brownies cool
- 12
Add mixture to a piping bag fitted with a 1/4 inch round tip
- 13
Poke tip into center of each brownie and fill evenly with cream cheese mixture
Tips
Heat cream cheese in microwave until softened for easier mixing, but remember to chill the mixture for 30 minutes before piping
Don't overbake the brownies - they should be cooked through but still fudgy for the best texture
Use a piping bag with a 1/4 inch round tip for clean, even filling distribution
Good to Know
Keep refrigerated due to cream cheese filling
Brownies can be made 1 day ahead and filled before serving
Serve chilled or at room temperature
Common Mistakes
Don't skip chilling the cream cheese mixture or it will be too soft to pipe
Avoid overbaking to maintain fudgy texture
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
FAQ
Can I make regular-sized brownies instead of mini ones?
Yes, bake in an 8x8 pan for 18-22 minutes and cut holes for filling after cooling.
How long do these keep in the refrigerator?
Store covered in the refrigerator for up to 5 days due to the cream cheese filling.
Can I freeze these brownies?
Freeze unfilled brownies for up to 3 months. Add filling after thawing for best texture.