Cook 45 minutes
Setting Time 20 minutes
Total Time 1 hr 20 minutes
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Servings 25
Calories 194
Fat 17 grams
Carbs 5 grams
Protein 4 grams
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Brownies
1 1/3 C. almond flour
1 C. Swerve Sweetener or more if you like
1/3 C. cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 C. butter
4 oz. unsweetened chocolate cut up
5 large eggs
1/4-3/4 C. water
1/2 teaspoon vanilla extract
Topping
1/2 C. whipping cream
2 large eggs
1/2 C. Swerve Sweetener
1/4 C. salted butter, cut up
1/2 teaspoon vanilla
3/4 C. unsweetened shredded coconut
2/3 C. chopped pecans, lightly toasted
1 teaspoon coconut flour
1-1/2 oz. sugar-free dark chocolate, melted.
Instructions
Preheat oven to 300 degrees and grease a 9X11 baking pan well.
Mix dry ingredients.
Melt butter and unsweetened chocolate, stirring til smooth
Stir in eggs and vanilla and enough water to make the batter pourable.
Pour into pan and smooth top.
Bake 25-30 minutes.
Cool completely.
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Topping
Combine cream, egg yolks, sweetener and cinnamon and cook until thickened, about 10 minutes.
Remove from heat
Stir in vanilla, coconut and pecans. Sprinkle surface with coconut flour and whisk briskly to combine.
Spread topping over cooled brownies and drizzle with melted chocolate.
Cool for about 20 minutes
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