Ingredients
1 (4-oz.) bar unsweetened baker’s chocolate, chopped
1/3 c. coconut oil
2 tbsp. cream cheese, softened
2/3 c. keto granulated sugar (such as Swerve)
2 large eggs
1 c. raw cauliflower puree
2 c. almond flour
1/2 c. Dutch process cocoa powder
3/4 tsp. baking powder
1/4 tsp. kosher salt
1/3 c. keto chocolate chips (such as Lily’s)
1 tsp. coconut oil
Preparation
Step 1Preheat oven to 350° and line an 8" square baking pan with parchment. In a small microwave-safe bowl, combine baker’s chocolate and oil and microwave in 30-second increments until melted. Set aside.Step 2In a large mixing bowl using a hand mixer or whisk, beat together cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Add cauliflower and mix until combined.Step 3In a medium bowl, whisk together almond flour, cocoa, baking powder, and kosher salt. Fold dry ingredients into cream cheese mixture until combined. Whisk in melted chocolate mixture until fully combined. Pour batter into prepared pan and smooth top with a spatula.Step 4Bake until a toothpick inserted into the middle comes out with only a few crumbs attached, 23 to 25 minutes.Step 5Meanwhile, combine chocolate chips and 1 teaspoon oil in a small microwave-safe bowl and microwave in 20-second increments until smooth. Drizzle on top of brownie.Step 6Let brownie cool completely, preferably refrigerated until fully chilled, before slicing and serving.
If you’re not on the ketogenic diet, substitute Swerve sweetener with real granulated sugar: Use 3/4 cup to 1 cup, depending on how sweet you like your desserts. If you are on the ketogenic diet, you might enjoy these keto fat bomb recipes!
