Introduction

These Gluten-Free Red Velvet Brownies with Almond Flour combine rich cocoa and a tangy cream cheese swirl for an indulgent treat that’s perfect for any occasion. They offer a fudgy texture and a beautiful marbled look, all without gluten. Whether you’re craving something festive or simply delicious, this recipe is sure to satisfy.

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

Ingredients

For the brownie base:

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

For the cheesecake layer:

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

Instructions

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 your 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, about 1-2 minutes. Set aside.
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 vinegar and red food coloring until evenly mixed and deep red.
Step 4: In another bowl, whisk almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt. Fold this dry mixture into the wet ingredients until just combined—avoid overmixing.
Step 5: Pour the brownie batter into the prepared pan and smooth it out evenly. Spoon dollops of the cream cheese mixture over the batter, then use a knife to gently swirl for a marbled effect.
Step 6: Bake for 25-30 minutes until the edges are set but the center jiggles slightly when shaken. Let cool completely in the pan before cutting to allow the cheesecake layer to set.

Tips & Variations

Use room temperature eggs to avoid the batter seizing and to ensure better mixing.
For a deeper red color, add a bit more food coloring or use gel food coloring instead of liquid.
Substitute the sweetener with your preferred granulated sugar or a low-carb sweetener suitable for baking.
Try adding white chocolate chips for extra sweetness and texture.
Use full-fat cream cheese to achieve the creamiest cheesecake layer.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or warm slightly before serving for the best texture. They can also be frozen for up to 3 months; thaw overnight in the fridge 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 is key for the texture and moisture in these brownies. While you can try other gluten-free flours, results may vary and the texture might be less tender.

Why is vinegar added to the recipe?

The vinegar reacts with the baking powder and food coloring to create the signature red velvet color and adds a subtle tang that balances the sweetness.

Gluten-Free Red Velvet Brownies with Almond Flour Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

These Gluten-Free Red Velvet Brownies are a decadent treat featuring a fudgy almond flour brownie base swirled with a creamy cheesecake layer. Made with almond flour for a fine crumb and natural ingredients like vinegar and red food coloring, the recipe delivers a classic red velvet flavor with a tender, moist texture. Perfect for those seeking a gluten-free dessert that doesn’t sacrifice indulgence.

Author: Stella
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 9–12 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Brownie Base:

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

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan with butter or cooking spray to ensure the batter doesn’t stick and the brownies bake evenly.
Make Cheesecake Mixture: 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.
Prepare Wet Brownie Ingredients: Melt the butter and allow it to cool slightly. Whisk the melted butter with the 3 room-temperature eggs for 1-2 minutes until emulsified. Stir in the vinegar and red food coloring until the mixture is evenly colored with a deep red tone.
Combine Dry Ingredients: In a separate bowl, whisk together almond flour, cocoa powder, 3/4 cup sweetener, baking powder, and salt.
Mix Batter: Fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to maintain tender brownies.
Assemble in Pan: Pour the brownie batter into the prepared pan and smooth into an even layer. Spoon dollops of cheesecake mixture over the batter. Using a knife, swirl the two mixtures to create a marbled effect without over-swelling.
Bake: Bake at 350°F (175°C) for 25-30 minutes until edges are set and the center jiggles slightly when shaken gently.
Cool and Serve: Remove from the oven and cool completely in the pan to allow the cheesecake layer to set. Cut into squares and serve.

Notes

Using room-temperature eggs prevents the batter from seizing and ensures better emulsification.
Do not overmix the batter to keep the brownies tender and fudgy.
The slight jiggle in the center signals perfectly baked fudgy brownies.
Cooling fully before cutting helps achieve clean, defined edges.
King Arthur almond flour is recommended for the best texture.
Philadelphia cream cheese is preferred for the creamiest cheesecake layer.

Keywords: red velvet brownies, gluten free brownies, almond flour brownies, cheesecake brownies, red velvet dessert, baked brownies, gluten free dessert