Chocolate Icing Brownies

THE RECIPE

INGREDIENTS

Batter

  • 1/2 cup softened butter
  • 1/2 cup powdered sweetener (powdered erythritol)
  • 2 eggs
  • 2 tsp vanilla extract
  • 3/4 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • pinch of salt
  • 1/4 cup sugar-free chocolate chips

Icing

  • 4 oz (roughly 113 grams) cream cheese
  • 1/4 cup room temp butter
  • 1/4 cup powdered sweetener (powdered erythritol)
  • 1/2 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder

DIRECTIONS

Makes 16 servings.

Batter

  1. Preheat oven 350 degrees F
  2. Cream butter and erythritol in a large bowl
  3. Add eggs and vanilla to creamed mixture, mix
  4. Add all dry ingredients to above mixture, mix
  5. Stir in chocolate chips
  6. Pour into baking pan and smooth top with a spoon.
  7. Bake for 25-30 mins, toothpick should come out mostly clean. Brownies will be soft, they will firm up as they cool

Icing

  1. Combine cream cheese, butter, powdered sweetener, vanilla and cocoa powder, mix with electric beaters until fluffy
  2. Frost the cake once completely cooled, cut into 16 squares

Evil Goodness

One of the first things I asked Dave about keto was “Can I eat sweets? What about brownies?”, as I would have a hard time staying on the keto path if I couldn’t indulge my sweet tooth regularly. Everyone mentions how you can eat cheesecake on keto and although I enjoy cheesecake it doesn’t hold a candle to my love of brownies; cake brownies, fudgey brownies, brownie cup cakes, brownie bars smothered in icing, and just plain raw brownie batter out of the bowl. I’ve landed on a few brownie recipes that really work for me, this one is a cake style brownie with chocolate cream cheese icing.


Nutrition Facts

Amount Per 1 Serving

Calories160.40
Fat11.48g
Carbohydrates1.35g
Fiber1.48g
Protein2.89g
Mixing ingredients
Folding in the chips


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