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INGREDIENTS FOR GOOEY & FUDGY BROWNIE LAYER

Almond flour = 60 g (1/2 cup) (OR 15 g / 2 tbsp Coconut flour)

Unsalted butter = 120 g (1/2 cup)

Unsweetened cocoa powder = 75 g (3/4 cup) (Sieved)

Powdered Allulose = 200 g (1 2/3 cups) (OR any keto friendly powdered sweetener)

Whole eggs = 2 large + 1 large egg yolk (Cold)

Dark chocolate chips / chopped chocolate bars = 100 g (1/2 cup) (I used dark chocolate bars sweetened with stevia as I find the unsweetened ones made the brownie too bitter for my taste. However, if this is not a problem for you, feel free to use unsweetened dark chocolate chips or bars)

Salt = 4 g (1 tsp)

Vanilla extract = 5 ml (1 tsp)

INGREDIENTS FOR COCONUT LAYER

Unsweetened shredded coconut = 200 g (2 cups)

Powdered allulose = 40 g (1/3 cup) (OR any keto friendly powdered sweetener)

Melted unsalted butter = 60 g (1/4 cup)

Whipping or heavy cream = 240 ml (1 cup)

INGREDIENTS FOR CHOCOLATE GANACHE LAYER

Chopped dark chocolate = 120 g (3/4 cup) (I used those sweetened with stevia. If you use unsweetened ones, you can add some powdered sweetener)

Whipping or heavy cream = 120 ml (1/2 cup)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 350F or 180C.

3.  For the brownie layer, I am using my latest gooey and fudgy brownie recipe, but you can choose to use my other brownie recipes, too. Cut the butter into cubes and add into a microwave oven safe bowl together with the powdered sweetener. Microwave for 1 minute, give it a stir then microwave for another 30 seconds.

4.  Add the cold eggs into the butter mixture and whisk vigorously for 1 minute. Do not worry that the eggs will be scrambled as the butter mixture is mildly warm only. Also, when you whisk it immediately, there's no problem at all.

5.  Add the vanilla extract, salt, cocoa powder and whisk until well combined.

6.  Add the flour and mix to combine. The batter is smooth and thick.

7.  Finally, add the chocolate chips or chopped chocolate bars and mix to combine.

8.  Transfer the batter into a 9x9 inch baking pan lined with parchment paper. Spread evenly.

9.  In the video, I baked the brownie for 15 minutes only to get that super gooey texture. You can actually get different texture just by adjusting the baking time as follows: -    

(a) 15 to 19 minutes for a gooey texture (toothpick will appear with lots of smear)    

(b)  20 to 25 minutes for a fudgy texture (toothpick with appear with some smear)    

(c)  26 to 30 minutes for a moist fudgy cake-like texture (toothpick will appear clean)

10. Set aside the baked brownie and let it cool down.

11. For the coconut layer, just mix all ingredients together until well combined.

12. Pour the coconut mixture over the brownie layer and spread evenly. Set aside.

13. For the chocolate ganache layer, add the chopped chocolate and whipping or heavy cream into a bowl. Microwave for 30 seconds then mix until the chocolate has melted. Pour over the coconut mixture and spread evenly. Sprinkle with flaky sea salt.

14. Chill for 2 hours until set. Then cut into 16 or 25 servings.

NUTRITION INFO PER SERVING      16 servings      25 servings

Total Carb                                                  11.5 g              7.3 g

Dietary Fiber                                               5.9 g              3.8 g

Net Carb                                                      5.6 g              3.5 g

Calories                                                       352                225

Total Fat                                                    35.1 g              22.5 g

Protein                                                         6.7 g              4.3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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