Delectable KETO ALMOND JOY BROWNIES!

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Monk fruit sweetener provides a similar sweetness with fewer calories.

unsweetened chocolate

🥗Healthier: dark chocolate (85% or higher)

💰Cheaper: baking chocolate

Dark chocolate offers a richer flavor with minimal sugar.

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour (if not keto)

Coconut flour is lower in carbs but absorbs more moisture.

sugar-free chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: regular chocolate chips (if not keto)

Dark chocolate chips provide a lower sugar option.

Line a baking pan with parchment paper.

Prepare the keto brownie batter using a previous recipe (not detailed in the video).

Bake the brownies and let them cool.

In a saucepan over medium heat, combine 3/4 cup heavy whipping cream and 1/3 cup allulose sweetener and whisk until boiling.

Reduce heat and simmer for 5-10 minutes until thickened.

Remove from heat and add 1/4 teaspoon glucomannan to thicken further.

Stir in 1 3/4 cup shredded coconut and 1/2 teaspoon coconut extract until well combined.

Lift the cooled brownies out of the pan using the parchment paper and place on a cutting board.

Spread the coconut topping evenly over the brownies.

Place whole almonds on top of the brownies, one per brownie, making 16 brownies total.

Return the brownies to the baking pan.

In a saucepan over medium-low heat, heat 1/2 cup heavy whipping cream until simmering.

Remove from heat and add 2 ounces chopped unsweetened chocolate, letting it sit for 5 minutes to melt.

Whisk together until smooth, then add 2 tablespoons powdered swerve sweetener, 1 tablespoon swerve allulose, and 1/4 teaspoon vanilla extract.

Pour the chocolate ganache over the brownies, spreading it evenly to the edges.

Chill the brownies in the fridge for about 20 minutes until the chocolate sets.

Cut the brownies and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens