Low Carb Brownies with Chocolate Frosting
Indulge your sweet tooth guilt-free with these decadent Low Carb Brownies with Chocolate Frosting! This recipe combines rich, fudgy brownies made with almond flour, unsweetened cocoa powder, and a hint of vanilla, all perfectly balanced with a sugar-free sweetener like erythritol. Topped with a luscious, velvety chocolate frosting made from dark chocolate chips and heavy cream, these treats deliver a luxurious dessert experience without the carbs. Perfect for keto and low-carb diets, these brownies are quick to prepare in just 15 minutes, with a total bake time of 20 minutes. Serve them as a satisfying snack or an elegant dessert that everyone—whether low-carb or not—will love. A must-try for chocolate lovers seeking a healthier indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated erythritol (or preferred low-carb sweetener)
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Almond flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Heavy cream
- 0.5 cup Dark chocolate chips (sugar-free/low-carb)
- 0.25 cup Powdered erythritol (for frosting)
- 2 tablespoons Unsweetened cocoa powder (for frosting)
- 2 tablespoons Unsalted butter (for frosting)
- 0.5 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Heavy cream (for frosting)
Instructions
Preheat your oven to 350°F (180°C) and grease an 8x8-inch baking pan or line it with parchment paper.
Melt the butter in a microwave-safe bowl or saucepan over low heat. Stir in the unsweetened cocoa powder until smooth and set aside to cool slightly.
In a mixing bowl, whisk together the granulated erythritol, eggs, and vanilla extract until well combined.
Pour the melted butter and cocoa mixture into the egg mixture and whisk until smooth and fully incorporated.
In a separate bowl, sift together the almond flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients until a thick batter forms. Add the heavy cream if the batter is too thick to mix easily.
Fold the dark chocolate chips into the batter.
Pour the batter into the prepared baking pan and spread it evenly. Smooth the top with a spatula.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Do not overbake.
While the brownies are baking, prepare the frosting: In a small mixing bowl, whisk together the powdered erythritol and unsweetened cocoa powder.
In a microwave-safe bowl, melt the unsalted butter. Add the powdered mixture, vanilla extract, and heavy cream, and mix until smooth and creamy.
Once the brownies have cooled completely, spread the chocolate frosting evenly over the top.
Cut into 9 squares and serve. Enjoy your low carb brownies!
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.6 g | 265% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 403.5 g | 147% | |
| Dietary Fiber | 88.6 g | 316% | |
| Total Sugars | 6.6 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 490 mg | 38% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 2616 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
