Keto Strawberries & Cream Brownies
These fudgy brownies with a creamy strawberry topping are a dreamy dessert worth every bite. Low carb and keto friendly, they're perfect for any occasion.
Ingredients
For the Brownies
- 1/2 cup Melted Butter
- 4 oz Sugar Free Dark Chocolate, melted
- 2/3 cup Powdered Allulose
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Almond Flour
- 1/3 cup Cocoa Powder
- 1/4 tsp Salt
For the Strawberry Cream
- 8 oz Cream Cheese, softened
- 1/3 cup Powdered Allulose
- 1/2 cup Heavy Cream
- 1 tsp Vanilla Extract
- 1/2 cup Fresh Strawberries, pureed
- 1 tsp Lemon Juice
For the Topping
- 1 cup Fresh Strawberries, sliced
- 2 oz Sugar Free Dark Chocolate, melted
Equipment
- 9x9 baking pan
Instructions
- Preheat oven to 350F and line a 9x9 pan with parchment paper.
- Whisk melted butter, melted chocolate, powdered allulose, eggs, and vanilla until smooth. Fold in almond flour, cocoa powder, and salt to make a fudgy batter.
- Spread into the pan and bake for 22 to 25 minutes until set with a soft center. Cool completely in the pan.
- Beat the cream cheese and powdered allulose until smooth and fluffy. Beat in heavy cream and vanilla until silky.
- Reduce the strawberry puree with lemon juice in a small pan for 4 minutes until thickened. Cool, then fold into the cream cheese mixture for a pink swirl.
- Spread the strawberry cream evenly over the cooled brownies and chill 1 hour until firm.
- Arrange the sliced fresh strawberries in rows over the cream layer, then drizzle the melted dark chocolate over the top in thin elegant lines.
- Chill 15 minutes to set the chocolate, then slice carefully for picture worthy bars.
Nutrition
Serving: 1servingCalories: 178kcalCarbohydrates: 4gProtein: 3gFat: 16g
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