Description
These Keto German Chocolate Brownies are a low-carb twist on the classic dessert, featuring a rich brownie base topped with a gooey coconut-pecan frosting and a drizzle of sugar-free chocolate.
Ingredients
- 1 recipe ultimate keto brownies (omit the chocolate chips)
- 1/3 cup whipping cream
- 2 large egg yolks
- 1/4 cup Swerve Granular
- 1/4 cup allulose (or more Swerve Granular)
- 3 tbsp salted butter, cut into 3 pieces
- 1/2 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans, lightly toasted
- 1 oz sugar-free dark chocolate, melted
- 1 tsp coconut oil
Instructions
- Preheat oven to 350ºF and grease a 9×9 inch metal baking pan.
- Prepare brownie batter as directed, omitting chocolate chips. Spread into the pan and bake for about 15 minutes, until the edges are set but the center looks slightly wet.
- Remove from oven and let cool completely in the pan.
- In a medium saucepan over medium-low heat, combine cream, egg yolks, sweeteners, and butter. Cook until thickened, about 5–10 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Spread the mixture over the cooled brownies.
- In a heatproof bowl over simmering water, melt the chocolate with coconut oil until smooth. Drizzle over the frosted brownies.
- Refrigerate for 30 minutes to set before cutting into bars.
Notes
- Store covered at room temperature for up to 4 days.
- Refrigerate for up to 1 week.
- Freeze for several months for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 185
- Sugar: 0g
- Sodium: 80mg
- Fat: 17.4g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2.1g
- Protein: 3.4g
- Cholesterol: 40mg
