I’m new to the keto dessert scene. I’m not big on desserts to begin with but I do like the occasional sweet treat every now and then. These were delicious and have less than 2 net carbs per serving.
Here’s the recipe:
• 2 tbsp butter softened
• 1 large egg
• 1 1/4 cup heavy cream
• 2 tsp vanilla extract
• 1 cup blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 1/8 tsp sea salt
• 1/4 tsp Enlight Monk Fruit Extract
Pre-heat oven to 350F.
In a medium size bowl combine the softened butter and 1/8 tsp of monk fruit extract (or other preferred sweetener). Add egg and blend using a hand blender on medium speed until well combined but not foamy. Add 1/4 cup heavy cream and blend on medium speed until well combined. Add 1 tsp vanilla extract and blend on medium speed until well combined. Set aside.
In a large bowl combine almond flour, cocoa powder, and sea salt. Whisk until combined.
Pour wet ingredients into the dry ingredients and blend with a hand blender until well combined.
Spray an 8″ x 8″ pan with non-stick spray and pour batter into the pan. Spread batter evenly across the bottom using an offset spatula or the back of a spoon.
Place pan on middle rack for 20 minutes. Remove from oven and allow to completely cool.
While the brownie is cooling in a medium bowl add 1 cup of heavy cream, 1/8 tsp of monk fruit (or other preferred sweetener), and 1 tsp vanilla. Using a hand mixer whisk cream until it becomes a thick whipped cream. You do not want a soft whip cream. Be careful not to over whisk as the whipped cream will break down into butter and butter milk.
Cut cooled brownie into 16 equal squares. Take one square and place about 3 tbsp of whipped cream and spread it evenly so you have about a 1/2 inch layer. Place another brownie square on top and clean up the edges. Repeat until all the brownie squares are gone.
Makes 8 Keto Whoopie Pie Squares