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:
- 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.
- 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.
- 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.