Keto Moonies

Name: Keto Moonies
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Ingredients: 8 tbsp/1 stick Butter, (unsalted); 4 ounces Unsweetened baking chocolate; 3 tbsp Heavy Whipping Cream; ½ Cup Monk Fruit or Allulose; ⅓ Cup Cocoa Powder, (Dutch blend gives the best flavor); 1 tsp Baking Powder; ⅓ Cup Almond Flour, (finely ground); 2 tsp Coconut Flour; 2 large Egg, (room temperature); 1 large Egg Yolk, (room temperature); 1 tsp Vanilla; 1 + ½ Cup Heavy Whipping Cream; ¼ Cup Cocoa Powder; 2 tbsp Monk Fruit or Allulose, (powdered); 1 Square No Sugar Chocolate, (for shaving as a garnish)

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Moonies are a rich chocolate brownie topped with a silky smooth mousse for a balance of flavor and texture, and the ultimate keto treat.

This recipe yields a gooey brownie but if you prefer a cake-like brownie, omit the almond milk and increase the bake time by 5 – 10 minutes.

The creation of Moonies came from playing around with different things in my kitchen. THEN I discovered that a restaurant out East had already created the recipe but of course, not sugar and grain-free. I made it my own from there.

Types of Cocoa Powder

Cocoa powder varies between brands much like almond and coconut flours do. Beyond a brand, the type of processed blend you choose also affects the flavor in your baking.

Dutch Process – This blend has a smooth mellow flavor with earthy undertones. Dutch process isn’t as acidic as others so it’s important to add baking powder when using this blend. (MY personal favorite)
Natural Cocoa Powder – The most common type found in stores and in recipes. The natural part comes from it being unprocessed beyond the initial separation from the cocoa butter and grinding into powder. It has a bitter flavor until sweetener is added and is naturally acidic vs Dutch process.
Black Cocoa Powder – The darkest of the cocoa powder blends. This cocoa powder is smooth and rich in flavor but highly processed to remove acidity

Gooey Brownie Achievement

Achieving a gooey keto brownie wasn’t easy. The key is to slightly under-bake the brownie and allow the heat from the pan and ingredients to complete the process while cooling.

The first chocolate almond flour cake I attempted had instructions to bake for 30 minutes. Being the annoying perfectionist, kept checking the center and after 55 minutes accomplished a burnt chocolate square of crumbs. Lessons learned, someday, I’ll discuss my horrible attempt at cheeseburger hand pies which ended in a similar fashion to the cake.

For these brownies, incorporating ingredients that would enhance the rich chocolate flavor while also holding together meant adding heavy whipping cream and a couple of extra tablespoons of butter while also adding an extra yolk to create the final result. If you are able, bake the brownies and allow them to cool enough to place in the refrigerator for up to 8 hours really makes them obtain that sought-after texture.

If you love chocolate, you’ll love the Chocolate Carmel Toffee Cake

Ready to eat. Chocolate caramel toffee cake — https://www.healthyrestoredinspired.com/chocolate-caramel-toffee-cake/

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Keto Moonies

Rich fugdy brownies topped with chocolate mousse for a balanced of flavor and texture

Prep Time15

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American, Keto, Ketogenic

Keyword: Brownies, Chocolate, Comfort Food, Dessert, Keto, Mousse

Servings: 8

Calories: 379kcal

Cost: $14

Equipment

Oven
8×8 baking pan
Parchment Paper
Mixer

Ingredients

Brownies

8 tbsp/1 stick Butter, unsalted
4 ounces Unsweetened baking chocolate
3 tbsp Heavy Whipping Cream
½ Cup Monk Fruit or Allulose
⅓ Cup Cocoa Powder, Dutch blend gives the best flavor
1 tsp Baking Powder
⅓ Cup Almond Flour, finely ground
2 tsp Coconut Flour
2 large Egg, room temperature
1 large Egg Yolk, room temperature
1 tsp Vanilla

Mousse

1 + ½ Cup Heavy Whipping Cream
¼ Cup Cocoa Powder
2 tbsp Monk Fruit or Allulose, powdered
1 Square No Sugar Chocolate, for shaving as a garnish

Instructions

Brownies

Prepare 8×8 baking dish by lining with parchment paper
Preheat Oven to 350°F
Melt the butter and unsweetened chocolate then allow to cool slightly while assembling remaining brownie ingredients
Combine sweetener, cocoa powder, baking powder, almond flour, and coconut flour in a mixing bowl. Stir to evenly blend
Add the eggs, vanilla, melted butter and chocolate to the dry ingredients.
Mix just until all ingredients are evenly combined.
Add heavy whipping cream and mix for about 30 seconds.
Pour batter into the prepared baking pan and spread evenly.
Bake for 20 minutes or until you see the sides begin to pull away from the edge of the pan. The center will have a slight jiggle but should not be soupy. Remove from oven and allow to cool completely before adding mousse.