[1] Make these red velvet cheesecake brownies anytime you want to express your love (photos #1, #2 and recipe © Thomas John | Purecane).

[2] Purecane replaces sugar in a 1:1 ratio. It’s that easy!

[3] That irresistible red color! Here’s the recipe from McCormick (photo © McCormick).

[4] Red velvet is such a popular flavor that Baileys Irish Cream Liqueur created a version. Here’s more about it (photo © Diageo).

[5] You can even make red velvet pancakes. Here’s the recipe (photo © Taste Of Home).

[6] Red velvet donuts. Here’s the recipe from Farmgirl Gourmet (photo © Farmgirl Gourmet).

[7] How about a red velvet ice cream sandwich (photo © Melt Bakery | New York)!

With home baking exploding during the pandemic, more of us will be motivated to bake something special for Mother’s Day. This delicious recipe was made with Purecane zero calorie sweetener, but you can substitute table sugar on a 1:1 basis. It’s that easy, and the brownies freeze well, too.

If you don’t have a heart-shape cookie cutter, just slice rectangles like conventional brownies.

Thanks to Thomas John and Purecane for the recipe.
 
 
SUGAR-FREE RED VELVET CHEESECAKE BROWNIE HEARTS

 
Ingredients For The Red Velvet Brownie Base

 
Ingredients For The Cream Cheese Layer

 
 
Preparation

1. PREHEAT the oven to 350°F. Grease a 10″x15″ cookie sheet with butter, or line with parchment paper.

2. WHISK together in a large bowl the dry brownie ingredients: flour, Purecane, cocoa powder, salt and baking powder. Set aside.

3. WHISK together in a medium bowl the wet brownie ingredients: eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring and white vinegar.

4. MIX together the dry and wet ingredients, until completely combined. The batter will be a really thick, moldable texture.

5. REMOVE 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 3 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.

6. POUR the remaining batter into the prepared cookie sheet. Using a spatula, smooth out the batter to reach all the edges.

7. BEAT the cream cheese and 3/4 cup Purecane in a stand mixer until fluffy, about 2 minutes. Add the eggs and vanilla, beating until combined and there are no lumps.

8. POUR the cream cheese mixture on top of the red velvet layer and smooth the mixture until it touches all the edges. Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

9. BAKE for 20 minutes*, rotating halfway through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting.

10. USE a medium sized heart cookie cutter to create the perfect Valentine’s Day treat! Tip: Place the cookie sheet in the fridge for about 30 minutes prior to cutting, and make sure the cookie cutter is wiped clean between each cut.
 

THE HISTORY OF RED VELVET CAKE

“The history of red velvet is not black and white,” says Deborah Harroun, author of the recently published Red Velvet Lover’s Cookbook.

Stories detail its discovery in the 1870s in Canada and in the 1950s in Pennsylvania. Some give credit to the Deep South, where red velvet cake is topped with cream cheese frosting.

Originally made from beets or beet juice and cocoa (and the best recipes still are), the cake yields a reddish brown color with a mild chocolate flavor.

Today’s recipes made with red food coloring can be a florid red. A thick white frosting is traditional (we vote for cream cheese!).

Today, many recipes use red food color instead of beets, which leaves a rosy red and arresting color but a more bland flavor and texture. A light-textured chocolate layer-type cake with a deep reddish brown color.
 
 
SHOULD RED VELVET HAVE CHOCOLATE FLAVOR?

Our first experience with red velvet cake, long before the craze of the last decade, was a type of chocolate cake with red food coloring. Our mom baked a recipe called Red Devil’s Food Cake from the 1950s.

But think again, says Deborah Harroun: “The cocoa taste actually appears as just a hint when done correctly. I say that a red velvet cake or cupcakes taste like butter cake with just a hint of cocoa. It may be a hard flavor to describe, but once you’ve had it, you probably won’t forget it!”

And while many committed bakers deride red velvet for its use of “fake” red food coloring, there are natural ingredients that can be used to achieve the same red hue: cranberries, other red berries, pomegranates.

Mom used beets in her Red Devil’s Food Cake. And what a great cake it was!
 
 
MORE RED VELVET RECIPES

 
 
> CAKE GLOSSARY: THE DIFFERENT TYPES OF CAKES

> THE HISTORY OF CHEESECAKE

*The shorter baking time, says Thomas John, is “because it’s a mix of brownie and cheesecake batter. The recipe we modified originally stated 30 minutes, however, some recipes bake slightly different with Purecane. When we baked these, the center set at 20 minutes and you don’t want to overbake them since they continue to bake a little after you pull it out of the oven. I recommend keeping an eye on it.”

Looking for recipes for Cinco de Mayo?

Most people we know whip up guacamole and Tex-Mex favorites: burritos, quesadillas, tacos, tortillas.

We love these “classics.”

But of you’d like something new, here are more options for Cinco de Mayo breakfast, lunch, dinner, drinks, and desserts.
 
 
CINCO DE MAYO RECIPES

 
Desserts

 
Drinks

 
 
> THE HISTORY OF CINCO DE MAYO

[1] Beyond stuffed peppers, try Mexican meatloaf (photo © Pampered Chef).

[2] It’s the season for a blood orange Margarita (photo © Betty Crocker).

[3] For dessert: baked churros with chocolate sauce. Ice cream is optional (photo © The Baker Chick).

[4] Feeling flush? Have lobster guacamole (photo © RA Sushi).

Swerve is an erythritol-based sugar substitute that checks all the boxes for anyone seeking a noncaloric sugar substitute.

 
Plus:

Unlike other sugar alcohols, it causes little or no digestive disruption†.

It’s used 1:1 as a replacement for sugar.

Unlike other natural non-caloric sweeteners such as monkfruit and stevia, it caramelizes (for cooking) and holds its shape (for baking).

What else could one ask for?

How about good taste?

We’re not partial to the aftertastes in monkfruit and stevia, but erythritol is as natural-tasting—if not more so—than Splenda (which is an artificial sweetener with a flavor we far prefer to monkfruit and stevia—see more below).

Plus, Swerve is available in every format one might desire:

 
There are also favorite mixes, including:

 
Swerve checks all the boxes, from a cup of coffee to an easy-to-make birthday cake.
 
 
GET YOUR SWERVE SWEETENER

Head to the Swerve website for recipes, tips, FAQs and to purchase.

It’s also available on Amazon at at retailers and other e-tailers.
 
 
________________

*Non-glycemic means it does not raise blood sugar.

†Aspartame (Equal), saccharin (Sweet ‘n Low) and sucralose (Splenda) are considered artificial sweeteners.

‡These include bloating, gas and loose stools.
________________
 

THE HISTORY OF ARTIFICIAL SWEETENERS & NATURAL NONCALORIC SWEETENERS

Saccharin (brand name Sweet ‘N Low launched in 1957), the first artificial sweetener, was discovered in 1879 when a chemist at Johns Hopkins, working on coal tar derivatives, inadvertently tasted sweetness on his hand. It is 300 to 500 times sweeter than table sugar by weight.

Sucralose (brand name Splenda) was discovered by British researchers in 1976. It is the only non-caloric sweetener made from sugar, but because of the process by which it is made, it is considered an artificial sweetener. It is about 600 times as sweet as sugar. The Splenda brand was launched in the U.S. in 1999.

[1] Ice pops and ice cream are just one category of sweets you can make with Swerve noncaloric sweetener (all photos © Swerve).

[2] Swerve’s granular sugar (table sugar) is packaged in packets and bulk bags.

[3] Bake your favorite cakes, cookies and pies with a 1:1 ration of Swerve to sugar.

[4] Swerve brown sugar is a real find for bakers and for cooks (in glazes marinades, sauces, and so much more).

Acesulfame potassium (called Ace K for short, brand names Sunett and Sweet One) was discovered accidentally in 1967 by a German chemist, it was approved for use in the U.S. in 1988. It is 200 times sweeter than sugar. In 1998, acesulfame K was approved by the FDA for use in beverages (and subsequently for all foods). It is mostly used as a blending sweetener, most prominently paired with aspartame in Coke Zero (Diet Coke uses aspartame only).

There are other artificial sweeteners, but these are the most familiar to American consumers.
 

NATURAL NONCALORIC SWEETENERS

Sugar alcohols were the first-available natural noncaloric sweeteners in Europe and the U.S. Also called polyols, sugar alcohols are organic compounds, derived from the sugars that naturally occur in common foods.

The first, sorbitol (derived from potatoes), was discovered by a French chemist in 1872. Subsequent discoveries include erythritol (from corn or wheat), glycerol (from soybean, coconut or palm oils), isomalt (from beets), lactitol (from whey/dairy), maltitol (from corn, tapioca or wheat), mannitol (from sugar), and xylitol (from birchwood), among others.

Monkfruit and stevia are also natural noncaloric sweeteners, that have been used for centuries, if not millennia, in Asia and South America, respectively.

They were brought to the U.S. over the last 20 years as part of the ongoing search for the ideal noncaloric sweetener for weight management.
 
 
> CHECK OUT OUR GLOSSARY OF NON-CALORIC SWEETENERS