Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!

Nutrition information will vary depending on what brands of ingredients you use and how big you cut your slices. However, here is a general break down of the nutrition info (for 16 servings): Calories 203 Carbs: 3.5 grams Dietary Fiber: 2.3 Net Carbs: 1.2 grams Fat: 19.6 grams Protein: 3.3 grams

Keto Fudge Brownies with Peppermint Chocolate Buttercream Frosting by Noreen’s Keto Kitchen!

Ingredients:

Brownie Batter

1/2 cup Superfine Almond Flour
3 Eggs, at room temperature
12 Tablespoons of Butter
1/4 cup Unsweetened Dark Cocoa Powder
2 oz of Unsweetened Baking Chocolate, coarsely chopped
3/4 cup low carb sweetener (Swerve/Erythritol or Monkfruit)
1/2 teaspoon of Baking Powder

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Peppermint Chocolate Buttercream Frosting

1/2 cup Butter, softened to room temp ( 1 stick)
1/2 cup powdered Low Carb Sweetener ( I use swerve or monkfruit)
1/3 cup Unsweetened Dark Cocoa Powder
1/4 cup Unsweetened Almond/Coconut milk, Half & Half or Heavy Cream, adjust amount as needed for your desired frosting consistency ( I used Half & Half here)
1 teaspoon Peppermint Extract

Instructions:

Preheat oven to 350 degrees F (175 degrees C).
Line an 8×8-inch baking pan with parchment paper, making sure to cover the bottom and sides. I used a circular pan, but whatever you want to use is fine.
Time to make the Brownie Batter!

In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate.
Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave.
Meanwhile, in a separate bowl, combine the dry ingredients: superfine almond flour, sweetener, cocoa powder and baking powder.
In a big bowl crack the 3 eggs and beat them with the mixer for about 1 minute.
Add the melted butter and chocolate mixture to the eggs and continue mixing for about 30 seconds.
Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
Pour the brownie batter into the parchment lined prepared pan.
Bake for 15-25 minutes. The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark.
A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter. If it’s not done, bake another 5 minutes and test again with the knife.
Allow to cool completely on a rack in the pan. Lift brownies out of the pan using the edges of the parchment paper.
Time to make the FROSTING!!

Cream the softened butter with an electric mixer, for about 1 minute.
Add powdered low carb sweetener and unsweetened cocoa powder, mix until well combined.
Slowly add in the unsweetened milk/cream while beating until it is completely incorporated.
Beat in the Peppermint Extract and any additional unsweetened milk/cream until desired consistency is reached.
Frost your Brownies!!! And that is it!!! So simple, easy and delicious!!! I sprinkled mine with a little bit of powdered low carb sweetener.
Store in the fridge.
Let sit out a few minutes before devouring, as it lets the buttercream frosting soften slightly.

Hope you enjoy them as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!

Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):

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Can’t wait to enjoy with a nice cold glass of unsweetened almond milk!

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