Keto Lunchroom Ladies Brownies

Brownies:
- 1 cup unsalted butter, melted
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 cup erythritol or your preferred keto sweetener
- 4 large eggs
- 4 tsp vanilla extract
- 1 cup chopped nuts (optional)
Icing:
- 1/4 cup unsalted butter, softened
- 1/4 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups powdered erythritol (or powdered monk fruit sweetener)
- Dash of salt

Prepare the Brownies:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the melted butter and unsweetened cocoa powder.
- Add the almond flour, coconut flour, and erythritol to the bowl. Mix well.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the vanilla extract and chopped nuts, if using.
- Pour the batter into a greased 9 x 13-inch baking pan and spread it evenly.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Check for doneness at 20 minutes to avoid overbaking.
Prepare the Icing:
- In a medium bowl, beat the softened butter until creamy.
- Add the heavy cream and unsweetened cocoa powder, mixing until well combined.
- Gradually add the powdered erythritol and a dash of salt, mixing until the icing is smooth and spreadable.
- Adjust the consistency with additional heavy cream if necessary.
Frost the Brownies:
- Allow the brownies to cool completely in the pan before frosting.
- Spread the prepared icing evenly over the cooled brownies.
Serve:
- Cut into squares and enjoy your keto-friendly, low-carb brownies!

These brownies maintain the rich and fudgy texture of the original recipe while being keto-friendly and low in carbs. Enjoy!

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