Keto Fudgy Brownie with Chocolate Avocado Frosting
Makes 16 brownies
Calories per Serving 160 or 210 with Frosting
Carbs per Serving 15g or 24g with Frosting
Net Carbs per Serving 5g or 6.5g with Frosting
Prep Time 15 minutes Total Time about 1 hour, 15 minutes
Instructions
- Preheat oven to 325 º. Line an 8×8 inch pan with parchment paper.
- In a small glass bowl, melt the coconut oil with the unsweetened chocolate, by microwaving it for about 1 minute. Then gently stir until the chocolate is fully incorporated into the coconut oil. Set aside to let cool.
- In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and sweetener.
- In a separate bowl, whisk eggs for 1 minute. Add vanilla and whisk. Gently stream in chocolate-coconut oil mixture while continuing to whisk. Sprinkle dry ingredients on top, and fold everything together just until dry ingredients are moistened, trying not to over mix. Fold in chocolate chips.
- Pour batter into pan, and smooth out top using a rubber spatula. Bake for 45-50 minutes until brownies are set in the middle. Remove and let cool.
- To make frosting, add everything but the sweetener to a small food processor. Blend until creamy. Add in the sweetener and blend until smooth. Mixture should have a smooth, creamy texture and not be overly thick.
- Spread frosting on brownies, cut into squares, and enjoy!
Notes
- Keto Fudgy Brownies keep stored in an air-right container for 3 days. Frosting will lose it’s glossy appearance, but will still taste just as delicious!
- Refined or unrefined coconut oil may be used; however, using refined coconut oil will neutralize the coconut taste.
Made With
Nutrition Info Per Serving
Serving Size: 1 brownie
Nutrition Information – UNFROSTED
Net Carbs | 5g |
Calories | 160 |
Total Fat | 14g |
Saturated Fat | 10g |
Cholesterol | 40mg |
Sodium | 30mg |
Total Carbs | 15g |
Dietary Fiber | 1g |
Sugars | 0g |
Protein | 3g |
Contains 9g ErythritolAllulose |