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–+ servings

Low Carb Gooey Raspberry Brownies

These brownies are choc full of chocolate flavor (see what I did there?) and if you make sure you don’t over-bake them, the gooey texture is simply sublime! Fresh raspberries and the chocolate frosting add that little extra you didn’t know you needed, resulting in a stellar low carb dessert!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 15 minutes
Servings 9 servings

Ingredients
  

  • 1/2 Cup Almond Flour
  • 1/2 Cup Dutch Processed Cocoa
  • 1/2 Cup Chocolate Protein Powder
  • 1/3 Cup Monkfruit/Erythritol Blend
  • 1 Tablespoon Gelatin
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 4 Large Eggs
  • 1/4 Cup Butter (melted)
  • 3 Tablespoons Heavy Cream
  • 2/3 Cups Fresh or Frozen Raspberries

For the Frosting

  • 1/8 Cup Sugar-Free Chocolate Chips
  • 3 Tablespoons Heavy Cream
  • 1 Teaspoon Vanilla Extract

Instructions
 

  • Preheat the oven to 350° Fahrenheit, and grease 9-inch square baking dish with either olive or avocado oil cooking spray.
  • In a medium-sized mixing bowl, mix together the almond flour, cocoa, protein powder, sweetener, gelatin, baking powder, and salt. Stir using a whisk until everything has been evenly distributed.
  • Once mixed, add the vanilla, eggs, melted butter, and cream to your dry mixture. Mix again until well combined, and you have a smooth, thick batter.
  • Fold in the raspberries gently with a spatula, until just evenly distributed throughout the batter. Pour the batter into the prepared pan, and spread it out evenly using a spatula. 
  • Bake for 15-18 minutes or until the edges have set. 
    Pull the brownies out of the oven and let them cool while you make your chocolate ganache.
  • In a microwave-safe bowl microwave the cream in 30-second increments until it’s hot and has begun to simmer. Add the chocolate chips and spread them around in the hot cream. Let sit for a few minutes, to allow the chips to melt. Stir until there are no chocolate chunks left and you have a smooth chocolate sauce. Next, add the vanilla and mix again.
  • Put the frosting in a piping bag or small storage bag and snip the corner.
    Pipe into your desired pattern, slice, serve, and enjoy!