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
- Preheat oven 350 degrees F
- Cream butter and erythritol in a large bowl
- Add eggs and vanilla to creamed mixture, mix
- Add all dry ingredients to above mixture, mix
- Stir in chocolate chips
- Pour into baking pan and smooth top with a spoon.
- Bake for 25-30 mins, toothpick should come out mostly clean. Brownies will be soft, they will firm up as they cool
Icing
- Combine cream cheese, butter, powdered sweetener, vanilla and cocoa powder, mix with electric beaters until fluffy
- 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
| Calories | 160.40 |
| Fat | 11.48g |
| Carbohydrates | 1.35g |
| Fiber | 1.48g |
| Protein | 2.89g |
unKETOventional 