Low-FODMAP Cappuccino Swirl Layer Brownies; Gluten-free

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So easy and so delicious.  This recipe for low-FODMAP Cappuccino Swirl Brownies incorporates my low-FODMAP Happy Baking Fudgy Brownie mix, so you can have a fancy layered brownie dessert with minimal prep and guaranteed results.  Such a good thing.

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Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Cappuccino Swirl Layer Brownies using Happy Baking Fudgy Brownie Mix; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 25, serving size 1 brownie

Prep time: 20 min plus chilling (2-4H or overnight is best)

{Bake time: 30 min (if you need to prepare the Happy Baking Fudgy Brownies); Bake: 350 F}


Base layer:


  • Two 8 ounce packages lactose-free cream cheese (total 16 ounces for recipe)
  • 1 cup sugar
  • 3/4 cup heavy whipping cream; divided
    • About 1/4 cup of liquid whipped cream is one low-FODMAP serving (since 1/2 cup whipped cream is one low-FODMAP serving)
  • 1 tbsp instant espresso granules
  • 2 teaspoons unsweetened cocoa
  • 1/8-1/4 tsp guar gum (optional); divided for thickening
    • The longer you chill these, the thicker the topping will become, and you shouldn’t need the guar gum (overnight chill is best, or even 2 days).  However, I find lactose-free cream cheese to be thinner than regular cream cheese, so if yours is runny then this can help.  I did not use guar gum, but found that the second day was the best for slicing 🙂


  • 4 tbsp coarsely chopped dark chocolate covered espresso beans


  • Prepare brownies, if not already completed, allow to cool
  • Beat lactose-free cream cheese and sugar in the bowl of a stand mixer with flat paddle on medium-high until creamy (about 3 minutes)
  • Reduce speed to low and slowly beat in ½ cup of the cream until stiff peaks form
  • If your lactose-free cream cheese is a bit runny at this point, add 1/8 tsp guar gum to act as a thickener by sprinkling over the mixture and blending well
  • Once well mixed, remove 3 tablespoons of this cream cheese mixture and set it aside for later
  • Spoon 1/2 of the cream cheese mixture over the brownie pan (except for the 3 tablespoons you set aside)
  • Place the brownie pan in the refrigerator to chill while you make the top cappuccino layer
  • Place your ¼ cup remaining cream in a small bowl and microwave until warm (about 20 seconds)
  • Add espresso granules and cocoa and stir until dissolved
  • Chill 10 minutes in freezer, then beat into the reserved cream cheese mixture on medium speed until thickened
  • If your topping is a bit runny at this point, add 1/8 tsp guar gum to act as a thickener by sprinkling over the mixture and blending well
    • If you have overnight to chill these, they should firm up without the guar gum.  However, it does help with the thickening process
  • Remove the brownies from the fridge and spread the cappuccino layer over the middle cream cheese layer
  • Take the reserved 3 tablespoons of the first mixture and dollop little teaspoon sized drops over the cappuccino layer
  • Using a knife or a toothpick (I used a chopstick), swirl the top of the mixture to create wavy lines
  • Chill until very cold (at least 2 hours- the longer you chill this, the thicker the layers will be, this helps with serving), then garnish with espresso beans before serving

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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