- September 26, 2023
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:
- Preheat the oven to 350°F and line a square baking dish with damp parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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
- Preheat oven to 350°F and line a square baking dish with damp parchment paper.
- 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.
- 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.
- 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.
- 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.
- Spread frosting over brownies.
Article Categories:
Keto Recipes
The reipie was hard to follow as it didnt seperate the mixture and the frosting, I figured that out., however, what is the white stuff., that part is left out completely