Fudgy Ketogenic Brownies


Brownie Layer

1 bar (3.5 oz) dark chocolate [85 % cocoa or above]
2 1/2 oz ghee
2oz raw organic coconut oil
3 large organic eggs
1 cup Swerve (erythritol), powdered
1 cup almond flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar


Chocolate Icing Layer 🍫

1/2 bar dark chocolate [85 % cocoa or above]
2 tablespoons kerrygold butter (room temp)
1/4 cup organic heavy whipping cream .
3 tbsp Swerve (erythritol)

🍫 Brownie Layer
Preheat oven to 350 F and spray brownie pan with coconut oil baking spray and line with parchment so that the bottom and two opposite sides are mostly covered. Leave the excess parchment so that you can pull the brownies out of the pan when cool.

Break the chocolate into small pieces and add it and the butter into a small bowl placed over slowly simmering water. When most of the chocolate has melted, remove the bowl and stir the chocolate.
Place the eggs and powdered erythritol into a medium bowl and mix to combine. Next beat in the chocolate. Add the dry ingredients and starting on low speed and gradually getting faster, mix until thoroughly combined
Spread batter into the pan and bake for 20 minutes. Let it cool in the pan.

🍫Chocolate Layer
Break the chocolate into small pieces and place into a smallish bowl with the butter. Pour the heavy cream into a small saucepan and, over medium heat, bring it up to a simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir until mixed well. Let it cool then spread over the brownies and set in the fridge until the chocolate has hardened


Want to download a free .pdf copy of my Ketogenic Smoothie Recipe Guide?  

Shoot me an e-mail with the subject line: “Ketogenic Smoothie Recipe Guide





Donna Dodd - Author