Guilt free fudge brownies? Can it be true? Yes it is and i've got you covered!
Low Carb Fudge Brownies
9 tablespoons unsalted butter (high quality) 1 cup coconut sugar 1 1/2 cup cocoa powder 1/2 cup unsweetened chocolate chips melted 1/2 teaspoon kosher salt 2 eggs at room temperature 3/4 cup blanched almond flour
Peanut Butter Caramel Sauce (optional)
1 cup peanut butter (natural unsweetened) 4 tablespoon unsalted butter 1/2 cup coconut sugar 1/4 cup heavy cream
Dark Chocolate Hard Shell (Optional)
1/2 cup melted unsweetened chocolate 1/4 cup melted coconut oil 1/2 teaspoon stevia extract (or sugar alternative of your choice)
Preheat oven to 350. Line with parchment paper the bottom of 8x8-inch baking pan (I used glass). Butter sides as well.
Add butter, coconut sugar, cocoa powder, unsweetened chocolate chips, and salt to a medium heatproof bowl. Melt over a water bath whisking constantly (double boiler method). You'll want to heat it up until most of the ingredients have melted. Coconut sugar may be a little grainy but that's okay. Remove from heat and allow the mixture to cool slightly.
Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. Make sure you don't over-whisk, or your brownies may end up more cakey rather than fudgy.
Add the almond flour, whisking vigorously until fully blended (about a minute).
Bake for about 25 minutes or until the center is just set and a toothpick inserted in the center comes out slightly clean. Cooking time will vary depending on sweetner used and dish you're backing in. Remember that your brownies will continue to cook while they cool.
Combine all ingredients into a sauce pan. Bring to a slight bowl whisk melted ingredients. Simmer for 3 mins. Turn heat on lo. Serve over warm brownies.
Chocolate Hard Shell
Combine ingredients. Do not refrigerate. Store in an air tight container. Top brownies with Keto friendly ice cream. Pour chocolate hard shell over ice cream.