Introduction

These gluten-free red velvet brownies combine the rich, tender texture of almond flour with a creamy cheesecake swirl for an indulgent treat. Perfectly moist and full of flavor, they make a delightful dessert for anyone avoiding gluten without sacrificing taste.

Gluten-Free Red Velvet Brownies with Almond Flour Recipe - Recipe Image

Ingredients

3/4 cup almond flour (preferably King Arthur for a finer texture)
3 eggs (at 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 for creaminess)
1/4 cup sweetener (for cheesecake layer)
1 egg (for cheesecake layer)
1 1/2 tsp vanilla extract

Instructions

Step 1: Heat your oven to 350°F and grease an 8×8 inch baking pan with butter or cooking spray to ensure it’s ready once the batter is prepared.
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.
Step 3: Melt the butter and let it cool slightly. Whisk it together with the 3 room-temperature eggs for 1-2 minutes until emulsified. Add the vinegar and red food coloring, stirring until the mixture is a deep red color.
Step 4: In another bowl, whisk together almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt. Fold this dry mixture into the wet ingredients from Step 3 until just combined, being careful not to overmix.
Step 5: Pour the brownie batter into the prepared pan and smooth into an even layer. Spoon the cream cheese mixture over the batter in dollops and swirl gently with a knife to create a marbled pattern.
Step 6: Bake for 25-30 minutes, until the edges are set but the center still jiggles slightly when the pan is shaken gently. Let cool completely in the pan before cutting into squares for clean slices.

Tips & Variations

Use room-temperature eggs to prevent the batter from seizing and ensure a smooth texture.
King Arthur almond flour is recommended for a finer texture that gives a more refined crumb.
To enhance the classic red velvet flavor, use distilled white vinegar, which reacts best with the cocoa and food coloring.
For a dairy-free option, substitute butter with coconut oil and use dairy-free cream cheese alternatives.
Adjust the sweetness by swapping the sweetener for your preferred sugar substitute like erythritol or maple syrup (adjust liquid accordingly).

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. To serve, let them come to room temperature or warm briefly in the microwave for 10-15 seconds. You can also freeze the cooled brownies for up to 3 months, thawing overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

You can substitute all-purpose flour, but the texture and gluten-free aspect will change. Almond flour gives a moist, tender crumb that is key for these brownies.

Why is vinegar used in this recipe?

Vinegar reacts with the baking powder and cocoa to enhance the red velvet color and adds a subtle tang that balances the sweetness.

Gluten-Free Red Velvet Brownies with Almond Flour Recipe

Print Recipe

★★★★★

4.7 from 136 reviews

Indulge in these rich and fudgy Gluten-Free Red Velvet Brownies made with almond flour for a tender crumb. Featuring a luscious cream cheese swirl, this dessert combines the classic flavors of red velvet with a gluten-free twist perfect for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 16 brownies (cut into 2x2 inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

For the Brownie Base:

3/4 cup almond flour (King Arthur preferred for finer texture)
3 eggs (at room temperature)
10 tbsp unsalted butter (Kerrygold recommended)
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

For the Cheesecake Layer:

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

Instructions

Preheat and Prepare Pan: Heat your oven to 350°F and grease an 8×8 inch baking pan with butter or cooking spray to ensure a non-stick surface and even cooking.
Make Cheesecake Mixture: In a small bowl, beat cream cheese, 1/4 cup sweetener, 1 egg, and vanilla until smooth and combined. Set aside to incorporate flavors.
Prepare Wet Brownie Ingredients: Melt butter and cool slightly; whisk together with the 3 room-temperature eggs for 1-2 minutes until smooth. Stir in vinegar and red food coloring to activate the red velvet color and flavor.
Combine Dry Ingredients: In a separate bowl, whisk almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt. Then gently fold into the wet mixture until just combined to maintain tenderness.
Assemble Batter: Pour brownie batter into the prepared pan and smooth evenly. Spoon cheesecake mixture over in dollops, then gently swirl with a knife to create a marbled effect without overmixing.
Bake: Bake at 350°F for 25-30 minutes until edges are set and the center has a slight jiggle, indicating fudgy brownies.
Cool and Serve: Remove from oven and cool completely in pan to allow the cheesecake layer to set for cleaner slicing. Cut into squares to serve.

Notes

Use room-temperature eggs to prevent the batter from seizing and ensure smooth batter.
Do not overmix the batter to keep brownies tender and fudgy.
Careful not to over-swirl the cheesecake topping to maintain a beautiful marble pattern.
Allow brownies to cool fully before cutting to achieve cleaner slices and set filling.
King Arthur almond flour is preferred for its finer texture, producing a more refined crumb.
Use unsalted butter to better control the salt level in the brownies.

Keywords: gluten free, red velvet brownies, almond flour, cream cheese swirl, dessert, low carb brownies