Keto Valentine’s Day Brownies
Dive into fudge heaven with these deliciously adorable Keto Valentine’s Day Brownies, perfect for your love and/or kids!
Ingredients
- 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 *see note 1
- 2 eggs
- Red food colouring gel *see note 2
Instructions
Equipment Needed
- 8x8 Baking Dish with tin foil
- Olive or Avocado Oil Cooking Spray
- Stand Mixer or Electric Mixer
- Medium Bowl
- Piping Bag
Directions
The Brownie
- 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. In a medium bowl whisk almond flour, salt, cocoa and instant coffee, then set side.
- Whip cream cheese until it’s nice and smooth. Sift in 1/4 cup of the sweetener and mix well, scraping the bowl once or twice. Stir in 1/2 tsp vanilla, then scoop out about 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.
The Hearts
- 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 It
- 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 to room temperature and then refrigerate until completely cold before cutting into squares. Store in an air tight container in the refrigerator.
Video
Notes
- Adding instant coffee to chocolate desserts doesn’t usually add a lot of coffee flavour, if any at all; it simply amplifies the richness of the chocolate! In this case, I did add a touch more than I normally would, so you can just barely pick out the coffee flavour, but most likely only if you know it’s there! If you want zero coffee flavour, cut back the 1 tbsp to 2 tsp.
- Food colouring gel is not the same as the liquid! Ever tried to dye something red with the liquid food colouring? It turns pink. I mean, if you want pink hearts, that’s totally cool too, I just personally really love the bright red hearts!
- 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
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.Nutrition
Serving: 1squareCalories: 241kcalCarbohydrates: 20.4gProtein: 5gFat: 24gSodium: 230mgFiber: 1.7g
Tried this recipe?Let us know how it was!