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Instructions
Prepare the ingredients.
For the Brownies:Preheat the oven to 350* and line an 8x8 baking pan with parchment paper. Melt your butter in a small glass bowl, add in Lily’s chocolate chips and stir until completely melted, set aside. In another bowl, whisk together Ketonia bread mix, cocoa powder, swerve, and salt. In a small bowl, beat eggs until well combined. Add eggs and chocolate mixture to the dry ingredients. Mix the batter well, it will be thick. Pour batter into the prepared baking pan and bake for about 20 minutes. Let cool for 10 minutes on the counter then transfer to the fridge for 30 more minutes.
For the Coconut Cream:In a large bowl of a stand mixer, beat the butter until creamy with a paddle attachment on medium speed. Add in Swerve and continue to mix for another minute. Add the heavy cream and vanilla and beat until creamy and smooth. At this point, you can add in your crumbled Ketonia Macaroons and salt to taste. In a microwave-safe bowl or on a double boiler, combine the chocolate baking chips and coconut oil. Mix every 15 seconds until smooth.
With the cooled brownies still in the pan, layer on the coconut cream and even out with a plastic spatula. Drizzle melted chocolate over the coconut cream and carefully spread evenly across. Cover with plastic wrap and refrigerate for at least 30 minutes. Remove brownies from the baking pan and slice into 12 squares. Store in an airtight container in the fridge or freezer. Enjoy!
Nutrition Facts
Keto Easter Coconut Cream Brownies
Serving Size
1 brownie
Amount per Serving
Calories
359.93
% Daily Value*
Fat
27.12
g
42
%
Sodium
353.13
mg
15
%
Carbohydrates
41.29
g
14
%
Fiber
15.37
g
64
%
Sugar
0.53
g
1
%
Protein
15.81
g
32
%
Iron
3.82
mg
21
%
Sugar Alcohol
23.25
G
Net Carbs
3
G
* Percent Daily Values are based on a 2000 calorie diet.