HOW TO MAKE KETO CHOCOLATE COCONUT BROWNIE

Instructions

1. Preheat the oven to 350F or 180C.
2. Melt the butter and chocolate in a bowl over low heat. Do not overheat the mixture as it can cause the chocolate to split which will result in the fat seeping out from the cocoa butter. Once the mixture is just melted, remove the bowl from heat.
3. Add erythritol or any keto sweetener and whisk until well combined.
4. Add the eggs, one at a time, and whisk until well combined with smooth texture.
5. Add the sieved cocoa powder, salt, and whisk until well combined and smooth.
6. Add the coconut flour and fold with a spatula until well combined. The batter should be thick and smooth...
7. Pour the batter into a greased 8" or 9" square pan lined with parchment paper. Spread evenly.
8. Bake for 15 mins. The top should feel a little soft or spongy but it will firm up once cooled. Do not overbake as the texture will become too dry. Set aside to let it cool.
9. In a bowl, mix all the ingredients for the coconut filling until well combined. Spoon over the baked brownie, spread evenly, and set aside.
10. Prepare the chocolate ganache by melting the whipping cream, dark chocolate, and erythritol in a bowl or pan over low heat. Once melted, remove the bowl or pan from heat and pour over the coconut filling. Spread evenly and sprinkle with flaky salt (optional).
11. Chill in the refrigerator for at least 1 to 2 hours before serving.
12. Cut into 1 1/2" squares. This recipe makes 25 x 1 1/2" squares. Clean the knife before each cut.
13. Store in the refrigerator for up to 2 weeks or frozen for months.