Low Carb Chocolate Frosting Brownies

 

		Ingredients: 8 ozs cream cheese, at room temperature 1 cup unsalted butter, at room temperature 4 ozs unsweetened chocolate, melted and cooled 1 1/4 cups Splenda granular (sugar substitute ) 4 large eggs 2 t instant coffee granules 1 1/2 t pure vanilla extract 1 1/2 cups almond meal 6 T cocoa powder 1/4 t sea salt 1 1/2 t baking powder 1/2 cup pecan, chopped		Nutrition Information: Recipe makes 24 Brownies (Calories: 218) @ NET 2.3 carbs, 21.9 fat, 4.5 protein   Frosting: 3 T butter, softened 5 T cocoa powder 1 cup Splenda granular (sugar substitute ) 1/3 cup heavy cream 1 t vanilla
	Directions: Preheat the oven to 350oF. Spray a 13 x 9-inch baking pan with baking spray. In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined. Add the almond meal, cocoa, salt, and baking powder to the chocolate mixture and beat well. Stir in the chopped pecans. Scrape into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before frosting. For Frosting: Mix all ingredients in a bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting.

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