This makes 6 servings. Without the topping, 1 serving has 173 Calories, 3g net carbs, 17 grams fat, 2g protein.
In a bowl, mix 1 tbsp coconut flour, 1 tbsp unsweetened cacao powder, 2 tbsp erythritol.
In a pan, toast on low heat 100 grams of shredded coconut. I used freshly scooped coconut meat from a young coconut. When slighly browned, add 5 tbsps of all-purpose cream, 3 tbsps of coconut butter, and 1 tbsp of coconut oil. Mix until well combined.
Then gradually add the dry mixture, mixing thoroughly. When done, place on a pan lined with baking paper. Press firmly on the pan. Freeze for 2 hours.
The brownie in the photo has a creamy chocolate topping. This is an excess topping from a chocolate cake that i made. This is excluded in the calorie count. The brownie without the topping is delicious on its own.
Serve and enjoy!
For more keto tips, recipes and inspiration, follow us on instagram @ketotoasts.
For organic fresh produce and keto products in Metro Manila, visit www.greenlivingPH.com.
Like our facebook page @FBgreenlivingph.