Low Carb Gooey Raspberry Brownies

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Low Carb Gooey Raspberry Brownies

 

Ingredient List

1/2 Cup Almond Flour

1/2 Cup Dutch Processed Cocoa

1/2 Cup Chocolate Mölk

1/3 Cup Monk Fruit/Erythritol Blend

1 Tablespoon Gelatin

1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 Teaspoon Vanilla Extract

4 Large Eggs

1/4 Cup Butter (melted)

3 Tablespoons Heavy Cream

2/3 Cup Fresh or Frozen Raspberries

For The Frosting

1/8 Cup Sugar-Free Chocolate Chips

3 Tablespoons Heavy Cream

1 Teaspoon Vanilla Extract

 

 How To Make Low Carb Gooey Raspberry Brownies

Begin by preheating the oven to 350° Fahrenheit, and grease a 9-inch square baking dish with either olive or avocado oil cooking spray.

In a medium-sized mixing bowl, mix together the almond flour, cocoa, protein powder, sweetener, gelatin, baking powder, and salt. Stir using a whisk until everything has been evenly distributed.

Once mixed, add the vanilla, eggs, melted butter, and cream to your dry mixture. Mix again until well combined, and you have a smooth, thick batter.

Fold in the raspberries gently with a spatula, until just evenly distributed throughout the batter. Pour the batter into the prepared pan, and spread it out evenly using a spatula. 

If you are making this for someone and want it to look it’s best, go ahead and sprinkle a few more raspberries on top.

 

Bake for 15-18 minutes or until the edges have set. If you don’t want a gooey brownie bake longer until the edges have begun to pull away from the pan and the middle has set.

Pull the brownies out of the oven and let them cool while you make your chocolate ganache.

In a microwave-safe bowl microwave the cream in 30-second increments until it’s hot and has begun to simmer.

Add the chocolate chips and spread them around in the hot cream. Let sit for a few minutes, to allow the chips to melt. Stir until there are no chocolate chunks left and you have a smooth chocolate sauce. Add the vanilla and mix again.

Put the frosting in a piping bag or small storage bag and snip the corner.

Pipe into your desired pattern, slice, serve, and enjoy!

Low Carb Gooey Raspberry Brownies

These brownies are choc full of chocolate flavor (see what I did there?) and if you make sure you don’t over-bake them, the gooey texture is simply sublime! Fresh raspberries and the chocolate frosting add that little extra you didn’t know you needed, resulting in a stellar low carb dessert!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 15 minutes
Servings 9 servings

Ingredients
  

  • 1/2 Cup Almond Flour
  • 1/2 Cup Dutch Processed Cocoa
  • 1/2 Cup Chocolate Protein Powder
  • 1/3 Cup Monkfruit/Erythritol Blend
  • 1 Tablespoon Gelatin
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 4 Large Eggs
  • 1/4 Cup Butter (melted)
  • 3 Tablespoons Heavy Cream
  • 2/3 Cups Fresh or Frozen Raspberries

For the Frosting

  • 1/8 Cup Sugar-Free Chocolate Chips
  • 3 Tablespoons Heavy Cream
  • 1 Teaspoon Vanilla Extract

Instructions
 

  • Preheat the oven to 350° Fahrenheit, and grease 9-inch square baking dish with either olive or avocado oil cooking spray.
  • In a medium-sized mixing bowl, mix together the almond flour, cocoa, protein powder, sweetener, gelatin, baking powder, and salt. Stir using a whisk until everything has been evenly distributed.
  • Once mixed, add the vanilla, eggs, melted butter, and cream to your dry mixture. Mix again until well combined, and you have a smooth, thick batter.
  • Fold in the raspberries gently with a spatula, until just evenly distributed throughout the batter. Pour the batter into the prepared pan, and spread it out evenly using a spatula. 
  • Bake for 15-18 minutes or until the edges have set. 
    Pull the brownies out of the oven and let them cool while you make your chocolate ganache.
  • In a microwave-safe bowl microwave the cream in 30-second increments until it’s hot and has begun to simmer. Add the chocolate chips and spread them around in the hot cream. Let sit for a few minutes, to allow the chips to melt. Stir until there are no chocolate chunks left and you have a smooth chocolate sauce. Next, add the vanilla and mix again.
  • Put the frosting in a piping bag or small storage bag and snip the corner.
    Pipe into your desired pattern, slice, serve, and enjoy!

 

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