Keto Fudgy Brownie with Chocolate Avocado Frosting

Instructions

To make the brownies:

1. Preheat oven to 325ºF (163°C) . Line an 8×8 inch pan with parchment paper.
2. In a small glass bowl, melt the coconut oil with the unsweetened chocolate, by microwaving it for about 1 minute. Then gently stir until the chocolate is fully incorporated into the coconut oil. Set aside to let cool.
3. In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and Splenda Keto Sweetener.
4. In a separate bowl, whisk eggs for 1 minute. Add vanilla and whisk. Gently stream in chocolate-coconut oil mixture while continuing to whisk. Sprinkle dry ingredients on top, and fold everything together just until dry ingredients are moistened, trying not to over mix. Fold in chocolate chips.
5. Pour batter into pan, and smooth out top using a rubber spatula. Bake for 45-50 minutes until brownies are set in the middle. Remove and let cool.

To make the frosting:

1. Add everything but the sweetener to a small food processor. Blend until creamy. Add in the sweetener and blend until smooth. The mixture should have a smooth, creamy texture and not be overly thick.
2. Spread frosting on brownies, cut into squares, and enjoy!