Ingredients:
For the Brownies:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup melted butter (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
For the Frosting:
- 1/4 cup butter, softened
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup powdered erythritol (or powdered sweetener of choice)
- 2 tablespoons heavy cream (or unsweetened almond milk for dairy-free)
- 1/2 teaspoon vanilla extract
Instructions:
1. Prepare the Brownies:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together almond flour, cocoa powder, sweetener, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs, melted butter, and vanilla extract together.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (avoid overbaking).
- Let the brownies cool completely in the pan.
2. Make the Frosting:
- In a bowl, beat together the softened butter, cocoa powder, and powdered sweetener until smooth.
- Add the heavy cream and vanilla extract, beating until the frosting is creamy and smooth.
- Spread the frosting evenly over the cooled brownies.
3. Serve:
- Slice into squares and serve. These brownies are best stored in the fridge for up to a week or can be frozen for longer storage.
