HOW TO MAKE KETO CHOCOLATE COCONUT BROWNIE - TASTES HEAVENLY !

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: granulated stevia

Monk fruit sweetener is low-calorie, while stevia is often less expensive.

dark chocolate chips

🥗Healthier: sugar-free chocolate chips

💰Cheaper: chocolate bar

Sugar-free chocolate chips maintain low sugar, while a chocolate bar can be more affordable.

Preheat the oven to 350°F (175°C).

Melt the butter and chocolate in a bowl over low heat. Do not overheat the mixture as it can cause the chocolate to split.

Add erythritol or any keto sweetener and whisk until well combined.

Add the eggs, one at a time and whisk until well combined with smooth texture.

Add the sieved cocoa powder, salt and whisk until well combined and smooth.

Add the coconut flour and fold with spatula until well combined. The batter should be thick and smooth.

Pour the batter into a greased 8" or 9" square pan lined with parchment paper. Spread evenly.

Bake for 15 mins. The top should feel a little soft or spongy, but it will firm up once cooled. Do not overbake as the texture will become too dry. Set aside to let it cool.

In a bowl, mix all the ingredients for the coconut filling until well combined. Spoon over the baked brownie, spread evenly and set aside.

Prepare the chocolate ganache by melting the whipping cream, dark chocolate and erythritol in a bowl or pan over low heat. Once melted, remove bowl or pan from heat and pour over the coconut filling. Spread evenly and sprinkle with flaky salt (optional).

Chill in the refrigerator for at least 1 to 2 hours before serving.

Cut into 1 1/2" squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens