This won as the favorite at the Keto Cookie Swap last week. And I am happy to share the recipe. So starting off with the base layer, which is just slightly different than the one in Keto Coconut Brownies since I was missing a few of those ingredients.
Fudgy Keto Brownies
1 cup butter 1/2 cup xylitol (or 2/3 cup erythritol) 3 eggs, room temp 1/2 cup almond flour 1/3 cup cocoa powder /4 tsp baking powder (this is the high-altitude version)
Directions
-Soften or melt butter (it seems to work either way), mix thoroughly with xylitol -Beat eggs slightly, then mix in to butter and xylitol -Mix together all dry ingredients (the rest) in a bowl and pour in slowly while beating -Pour into 8″ by 8 ” pan and bake at 350 for 20 to 25 minutes, until just set. Once it has cooled, place it in the freezer while you make the next layer.
Peppermint Cloud Layer 2/3 cup heavy whipping cream, whipped to a stiff peak 3 oz cream cheese, softened ½ cup powdered erythritol, ½ tsp peppermint extract 1-2 drops green food coloring (completely optional!)
Directions
-Whip the heavy cream with about 2 Tbsp of the powdered erythritol -Mix softened cream cheese with the rest of the erythritol, peppermint extract and optional food coloring (I don’t like food coloring but I do use it for pictures 😉 ) -Gently fold in the whipped cream into the cream cheese blend, starting with about a quarter of the whipped cream. -Smooth on top of brownies -Put pan in freezer while you make the next layer
Chocolate topping layer
4 oz unsweetened chocolate 1/3 cup heavy cream 2 droppers liquid stevia
Directions
-Melt the chocolate carefully into the cream to emulsify, whisk in the stevia and pour over the peppermint layer. -Cut with a hot sharp knife when fully chilled.
