Keto Moonies
Rich fugdy brownies topped with chocolate mousse for a balanced of flavor and texture
Servings: 8
Calories: 379kcal
Cost: $14
Equipment
- Oven
- 8x8 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 8x8 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.
Mousse
- Combine heavy whipping cream, cocoa powder and sweetener in the bowl of a mixer
- Whip ingredients on low until fully combined
- Gradually increase speed to medium/high and whip until a thick mousse forms
Assembly
- Spread mouse evenly on top of cooled brownies
- Garnish with shaved chocolate and cut into 8 even pieces
Notes
8 servings - 379 Calories | 6g Total/2.2g Net Carb | 40.4g Fat | 4.7g Protein