Low Carb Chocolate Frosting Brownies

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Recipe makes 24 Brownies
(Calories: 218)

@ NET 2.3 carbs, 21.9 fat, 4.5 protein

This is not the actual photo of the dish.

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 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 350°F. 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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