2 1/2 cups almond flour 1/3 cup coconut flour 1 cup SweetPerfection 1 tsp. baking soda 3/4 cup heavy whipping cream 8 Dark 50g ChocoPerfection bars 1 cup butter 2 eggs at room temperature 1 cup chopped walnuts, optional
Preheat oven to 350 degrees and butter the sides of a Pyrex or other baking dish measuring 10" x 9"
1) In a small saucer, melt the butter and ChocoPerfection bars at low-medium temperature. Mix frequently and do not allow to boil. When the bars are mostly melted, remove from heat. Continue to mix until the bars are fully melted. Add the heavy whipping cream and mix thoroughly.
2) In a medium sized bowl with an electric mixer or egg whisk, combine the almond flour, coconut flour, SweetPerfection, and baking soda and mix to blend.
3) Add the melted ChocoPerfection to the dry ingredients, then add the eggs and mix 1-2 minutes. Add the walnuts, if used, and mix thoroughly.
4) Pour into buttered 10" x 9" pan and bake at 350 degrees for 30 minutes.
Since this keto fudge brownie recipe is made with heavy whipping cream, it is best to store the brownies in the refrigerator.
16 Servings Per Low-Carb Brownie Serving 280 Calories 3g Net Carbs 8g Fiber 1g Sugar
