Directions

• Keto Brownies:
• Preheat the oven to 180C/350F. Grease your 8″ square baking pan, then dust with a thin layer of cocoa powder and dump out the excess (skip if using baking parchment).
• In a large bowl, mix together the cocoa, sweeteners, salt, and butter. Melt in the microwave or over low heat until very warm but not hot (around 30 seconds).
• Let the cocoa mixture cool down a bit, then whisk in the eggs, and vanilla.
• Next, sift in the almond flour, and mix together thoroughly until fully incorporated.
• Bake for 20-25 minutes, or until the edges are firm, but the center is still soft. Cool fully before frosting or slicing, you can even freeze the frosted brownies for about 30 minutes for clean slicing.
• Mint Frosting:
• Whip the butter until fluffy and softened, then gradually mix in half the powdered sweetener.
• Next incorporate the whipping cream, followed by the remaining sweetener. Once everything has been fully incorporated, mix in the mint, vanilla, and food coloring.
• Chocolate Topping:
• In a heatproof bowl set over a pan of barely simmering water, melt chocolate and butter together, stirring until smooth. Spread over chilled filling and let set, about 20 minutes.