Low Carb Brownies With Chocolate Frosting
Finally! a great tasting brownie that taste's like it wasn't low carb! I found the recipe online someplace and made my own changes. The frosting can be added,(its great that way) or left off. Made with almond flour.It keeps really great in the frig, also.
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INGREDIENTS
Nutrition- 8
- 1
- 4ounces unsweetened chocolate, melted and cooled
- 1 1⁄4
- 4large eggs
- 2teaspoons instant coffee granules
- 1 1⁄2teaspoons pure vanilla extract
- 1 1⁄2cups almond meal
- 6tablespoons cocoa powder
- 1⁄4teaspoon sea salt
- 1 1⁄2teaspoons baking powder
- 1⁄2
- frosting
- 3
- 5tablespoons cocoa powder
- 1
- 1⁄3cup heavy cream
- 1teaspoon vanilla
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DIRECTIONS
- Preheat the oven to 350°F Spray a 13 x 9-inch baking pan with baking spray.
- In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined.
- Add the almond meal, cocoa, salt, and baking powder to the chocolate mixture and beat well.
- Stir in the chopped pecans.
- Scrape into the prepared pan and smooth the top.
- --Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before frosting.
- Frosting:
- Mix all ingredients ina bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting.
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