Low Carb Valentine’s Day Brownies
Dive into fudge heaven with these deliciously adorable Low Carb Valentine's Day Brownies. There's not a lot better than guilt free indulgence!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 brownies
- 1 x 8oz full fat cream cheese room temperature
- ¾ cup powdered monk fruit / erythritol divided
- 2 tsp vanilla extract divided
- ½ cup unsalted butter
- ½ cup almond flour
- ½ tsp coarse sea salt grey or pink himalayan
- ⅓ cup unsweetened cocoa powder
- 1 tbsp instant coffee
- 2 eggs
- Red food colouring gel
Heat oven to 350°. Cover the bottom and side of a 8x8” baking dish with tin foil and spray the inside with olive or avocado oil, then set aside.
Melt the butter and set aside. Sift the almond flour, salt, cocoa and instant coffee into a medium sized bowl and mix well, then set aside.
Using a stand mixer with the paddle attachment, whip the cream cheese until it's nice and smooth. Sift in 1/4 cup sweetener and mix well, scraping the bowl once or twice. Stir in 1/2 tsp vanilla, then scoop out 3 tbsp of the batter and set aside; this will be for the hearts.
Mix in the remaining sweetener, then the eggs, one at a time, scraping in between each addition, then stir in the melted butter and remaining vanilla. Add the flour mixture to the cream cheese and stir just until combined. Scrape the batter into the prepared baking pan, then spread out evenly with a spatula.
Mix red food colouring gel into the reserved batter that was set aside, until you have a bright red colour, then scrape it into a piping bag. Pipe 9 hearts evenly onto the brownie batter using a fairly thin layer.
Bake the brownie in the preheated oven for 25-30 minutes, until the edges have begun to pull away from the sides and started to form cracks. The center will still be jiggly but have a shiny glaze to it.
Cool completely before cutting into squares and keep refrigerated.
- Begin with room temperature ingredients - this will help the mixing process.
- Make sure the tin foil comes all the way up all four sides of the baking pan. This helps to minimize the possibility of over cooked brownie edges.
- Scrape all the way down to the bottom of the bowl in between each addition - this will help to keep the batter lump free.
- If you have a small heart shaped cookie cutter, lightly press it evenly onto the brownie to use as a guide to make even shaped hearts.
- Don't over bake - You'll know it's ready when you see cracks around the edges of the brownie, the edges will begin to pull away from the edge of the pan and the very center will still be jiggly and have a shiny glaze to it.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
* Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct fibre (1.7g per serving) and sugar alcohols (16g per serving) to get 2.7 g net carbs per serving.
Serving: 1square | Calories: 241kcal | Carbohydrates: 20.4g | Protein: 5g | Fat: 24g | Sodium: 230mg | Fiber: 1.7g