CHOCOLATE KETO FAT BOMB BROWNIES

Chocolate Keto Fat Bomb Brownies

Ingredients:

For the Brownies:

• 1/2 cup sugar-free dark chocolate chips (for melting)
• 1 cup ricotta cheese
• 2 eggs
• 1/3 cup sugar substitute
• 1 tbsp instant espresso
• 1 tsp vanilla extract
• 1/3 cup 100% dark cocoa or cacao powder
• 1/4 cup coconut flour or 1/2 cup almond flour
• 1/4 cup heavy cream
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup sugar-free dark chocolate chips (for mixing into the batter)

For the Frosting:

• 1/4 cup butter or coconut oil
• 1/4 cup sugar-free dark chocolate chips
• 1/3 cup powdered sugar substitute
• 1/4 cup 100% dark cocoa or cacao powder
• 1/4 cup heavy cream

Directions:

1. Preheat the oven to 350°F and line a square baking dish with damp parchment paper.
2. Microwave 1/2 cup of the keto dark chocolate chips in a microwave-safe bowl at 30-second intervals at low heat until melted. Stir between intervals to help chocolate melt.
3. In the same bowl, add ricotta cheese, eggs, sweetener, espresso, vanilla, cocoa powder, flour, heavy cream, baking powder, and salt. Mix until combined. Once combined, stir in remaining chocolate chips.
4. Spread the mixture onto the baking dish and bake at 350°F for 30 minutes. Don’t overbake – the mixture will still be wobbly when finished baking. Cool before frosting.
5. For the frosting, melt butter, powdered sweetener, and keto dark chocolate chips in a small saucepan over low heat. Once melted, remove from heat and stir in cocoa powder and heavy cream. Stir until the mixture has thickened up.
6. Spread the frosting over the brownies.

Enjoy your delicious chocolate keto fat bomb brownies!

CHOCOLATE KETO FAT BOMB BROWNIES

INGREDIENTS

• 1/2 cup sugar free dark chocolate chips (for melting)
• 1 cup ricotta cheese
• 2 eggs
• 1/3 cup sugar substitute
• 1 tbsp instant espresso
• 1 tsp vanilla extract
• 1/3 cup 100% dark cocoa or cacao powder
• 1/4 cup coconut flour or 1/2 cup almond flour
• 1/4 cup heavy cream
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup sugar free dark chocolate chips (for mixing into the batter)
• 1/4 cup butter or coconut oil
• 1/4 cup sugar free dark chocolate chips
• 1/3 cup powdered sugar substitute
• 1/4 cup 100% dark cocoa or cacao powder
• 1/4 cup heavy cream

DIRECTIONS

1. Preheat oven to 350°F and line a square baking dish with damp parchment paper.
2. Microwave 1/2 cup of the keto dark chocolate chips in a microwave safe bowl at 30 second intervals at low heat until melted. Stir between intervals to help chocolate melt.
3. In the same bowl, add ricotta cheese, egg, sweetener, espresso, vanilla, cocoa powder, flour, heavy cream, baking powder, and salt. Mix until combined. Once combined, stir in remaining chocolate chips.
4. Spread onto baking dish and bake at 350°F for 30 minutes. Don’t over bake – mixture will still be wobbly when finished baking. Cool before frosting.
5. For the frosting, melt butter, powdered sweetener, and keto dark chocolate chips in a small saucepan over low heat. Once melted, remove from heat and stir in cocoa powder and heavy cream. Stir until mixture has thickened up.
6. Spread frosting over brownies.