Keto Brownies With Frosting Recipes

CHOCOLATE ZUCCHINI LOW CARB BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease an 8×8 inch baking pan or similar sized pan.
• Mix low carb sweetener, oil, vanilla and eggs in large bowl.
• Mix dry ingredients together then stir into to wet mixture. Mixture will be very thick.
• Fold in zucchini and chocolate chips.
• Spread into greased pan.
• Bake 20 minutes or until toothpick inserted in center comes out clean.
• Place all frosting ingredients in a medium bowl and beat with electric mixer until well blended.
• If desired, top brownies with frosting after they are cool.

KETO BROWNIES WITH FROSTING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium size mixing bowl beat the cold butter and the granular monkfruit sweetener with an electric mixer. Cream the butter and sugar substitute at medium speed until it is completely combined.
• Add the eggs one at a time until well incorporated. Next, add the oil and vanilla extract.
• In another small bowl mix the almond flour, baking powder, salt and cocoa powder together.
• While the electric mixer is running slowly add the flour mixture to the butter mixture. Add until all the ingredients are combined.
• Line an 8x8 baking sheet with parchment paper and spread the brownie batter into the pan. Bake 25-30 minutes until the brownies have set. Remove from the oven and cool completely.
• Combine the cream cheese, butter, raspberries, half of the sweetener and vanilla and beat with an electric mixer. Scrape the sides of the bowl down and slowly add the remaining sweetener until it reaches your desired consistancy.
• Top the cooled brownies with the raspberry frosting. If desired, melt 1/4 cup of Lily's Sugar Free Chocolate Chips and drizzle over the brownies.

LOW CARB BROWNIES WITH CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350°F Spray a 13 x 9-inch baking pan with baking spray.
• In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined.
• Add the almond meal, cocoa, salt, and baking powder to the chocolate mixture and beat well.
• Stir in the chopped pecans.
• Scrape into the prepared pan and smooth the top.
• --Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before frosting.
• Frosting:.
• Mix all ingredients ina bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting.