If you don’t have plans this weekend, make plans to make these brownies. They 100% hit the “holy $#%@ that’s keto?” category in my opinion. Also, these are pretty stinkin easy to make too, which I absolutely love!
Tips/ common baking questions I get asked:
If you choose not to make this “Irish cream” version just omit the whiskey (but that’s kinda sad so maybe don’t) and the espresso. Add a little vanilla and voila, still an epic brownie.
No subs for the almond flour (sorry)
If you do not have/ want to use the xanthan gum…. use a little cornstarch or arrowroot powder. It’s not going to massively impact the total carbs and will absolutely make a difference in the texture of the final product. If you omit, and they are crumbly… that is why!
Finally, because I know curious minds want to know, they refrigerated fine (because of the whipped cream) and did not get soggy or dried out. They however will not last forever that way so heads up. Also, the texture is in between a cake and a fudgy brownie. Best of both worlds, nom sayin?
Ok, long winded and almost done.
MACROS- I used a 9×9″ pan and cut them into 16 bars. Each bar was –
168 calories, 17 g fat, 1 net carb , 4 g protein.
You can cut them into 12 servings, just adjust the carbs but I like it this way because it is decadent and higher in fat from the whipped cream/ cream cheese.
FULL RECIPE:
Ingredients
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4 oz. Cream Cheese, softened
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4 tbsp. Butter, softened
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3/4 cup Low Carb Granulated Sweetener (I like Lakanto)
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4 tbsp. Cocoa Powder (Use a high quality one)
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1 tsp. Espresso Powder
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2 tbsp Irish Whiskey
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2 Eggs
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1 1/2 cups Almond Flour
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1 tsp. Xanthan Gum
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1 tsp. Baking Powder
Topping:
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1 cup Heavy Whipping Cream
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1/4 cup Powdered Low Carb Sweetener
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1 tsp. Espresso Powder
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1 tbsp. Irish Whiskey
Instructions
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Preheat the oven to 350 F. Grease a 9X9″ pan and place a piece of parchment in the pan if desired.
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In a mixing bowl, combine the softened cream cheese, butter, low carb sweetener, cocoa powder, espresso powder, and whiskey together until smooth.
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Next, mix in the eggs one at a time. Then mix in the remaining dry ingredients (almond flour, baking powder, and xanthan gum).
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Once thoroughly mixed, pour the batter into the 9X9″ pan. Spread the batter evenly throughout the pan and bake for 20-25 minutes. Chocolate based baked goods are harder to determine when fully cooked, so use a toothpick to check the center and do not over bake! If you use an 8×8″ or a glass baking dish, you may have to add additional baking time. Remove the brownies and let them fully cool before frosting.
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To make the Irish cream whipped cream, beat the heavy cream in a bowl until soft peaks form. Add the powdered sweetener, espresso powder, and whiskey and mix until stiff peaks form. Use a spatula to spread the whipped cream over the top of the cooled brownies. Sprinkle with extra espresso powder or cocoa powder if desired. Cut into 16 squares. Store in the fridge.
