Keto Brownies with Frosting
Ingredients:

For the Brownies:

  • 1 cup pecans
  • 1 cup whole raw almonds
  • 1/4 cup toasted sesame seeds (optional, can be reduced or omitted to lower carb count)
  • 1/2 teaspoon salt
  • 1 teaspoon instant coffee, regular or decaf (optional, enhances chocolate flavor)
  • 2 cups whole pitted dates (substitute with 1/2 cup of monk fruit sweetener or erythritol for keto)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened cocoa powder

For the Frosting:

  • 1/2 cup refined coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup sugar-free maple syrup (e.g., Lakanto or ChocZero)
  • 1 tablespoon smooth peanut butter (all-natural, unsalted)
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon instant coffee, regular or decaf (optional)

Instructions:

1. Prepare the Brownies:

  • Preheat your oven to 350°F (175°C). Grease an 8×8 brownie pan or line it with parchment paper.
  • In a food processor, add the pecans, almonds, sesame seeds, salt, and instant coffee. Process until finely ground.
  • Add the monk fruit sweetener (or erythritol) and vanilla extract. Process again until well combined.
  • Add the cocoa powder and continue processing until the mixture forms a dough-like consistency.
  • Press the mixture evenly into the prepared brownie pan, using your fingers to press it down firmly.
  • Place the pan in the freezer while you prepare the frosting.

2. Make the Frosting:

  • In a microwave-safe bowl, melt the coconut oil until just liquid.
  • Whisk in the unsweetened cocoa powder, sugar-free maple syrup, peanut butter, vanilla extract, salt, and instant coffee until smooth.
  • Pour the frosting over the brownie layer. Tilt the pan to ensure the frosting spreads evenly.
  • Place the pan in the fridge, uncovered, for 40-60 minutes until the frosting sets.

3. Slice and Serve:

  • Once the frosting is set, remove the brownies from the fridge.
  • Slice into 16 squares and enjoy! Store any leftovers in the fridge.

Nutritional Information (per serving, based on 16 servings):

  • Calories: ~160 kcal
  • Fat: ~14g
  • Protein: ~3g
  • Net Carbs: ~2g (depending on the sweetener and brand used)

Tips:

  • Sweetener: Using monk fruit sweetener or erythritol instead of dates significantly reduces the carb content, making these brownies keto-friendly.
  • Nuts: You can substitute the almonds or pecans with other low-carb nuts like walnuts or macadamia nuts if preferred.
  • Sesame Seeds: Omit or reduce sesame seeds to lower the carb count further.

These keto brownies are rich, fudgy, and perfect for satisfying your chocolate cravings while sticking to a low-carb diet.