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Low Carb Gooey Raspberry Brownies
February is swiftly approaching and that means all things Valentine’s Day themed are marketed heavily right now. You walk into the store and immediately are greeted by the sight of big pink balloons, dozens of roses, and stuffed animals surrounding and showcasing a giant display of everything chocolate. Chocolate truffles, chocolate-covered strawberries, chocolate cake, brownies, and more are the centerpieces of almost every major grocery store display.
Those that know me know I’m not the type to say the L word often to anyone no matter how special they may be. And to me, yes, Valentine’s day seems like an over-rated holiday.
I mean, really… does giving your significant other a large box of sugar-filled chocolates really show you care?
Is encouraging them to break the diet they started this January really showing affection?
Is encouraging and increasing the chances of them developing type two diabetes really the way to show you lov… I mean like them? 😉
I would hope the answer for everyone would be, “No.”
(If not, you might want to consider doing some couples counseling.) 😉
However, if the answer was no, then I have got the perfect thing for you!
What if you gave that special someone, or yourself, some homemade low-carb, sugar-free, and absolutely delicious gooey raspberry brownies?
If that doesn’t represent the L word, I don’t know what would!
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 chocolate frosting add that little extra you didn’t know you needed, resulting in a stellar low-carb dessert!
This isn’t the best part about these brownies though!
These brownies also contain 1/2 cup of Mölk per pan, so if you are treating only yourself this Valentine’s day, and you accidentally eat the whole pan by yourself you should be able to conquer that 1000 pound deadlift you were struggling with!
So why wait for Valentine’s day? Go ahead and make yourself a pan now, and if you truly lov… I mean… like, your significant other, then make two pans and give them one. 😉
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
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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