Fudgy Grasshopper Keto Brownies

Step 1First, prepare the brownie base. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).

Step 2Break the chocolate into small pieces and add to a heatproof bowl with the butter. Place over a pan filled with simmering water and make sure the water doesn’t touch the bowl: only the steam should heat the bowl. Slowly melt while stirring. When most of the chocolate is melted, remove the pan from the burner and let the mixture continue to melt while stirring. The chocolate mixture should not be hot when added to the dough.

Step 3Place the eggs, liquid stevia, and powdered erythritol into a bowl and whisk until well combined. Beat in the chocolate mixture and gently fold in the almond flour, cacao powder, ground chia seeds, baking soda, and cream of tartar and process well.

Step 4Pour into an 8 × 8 inch pan (20 × 20 cm) lined with parchment paper or use a silicone pan. Bake for 20 to 25 minutes. When done, remove from the oven and set on a cooling rack.

Step 5While the brownie base is cooling, prepare the mint layer. Place the softened coconut butter, shredded coconut, powdered erythritol, coconut milk, liquid stevia, mint and mint extract into a blender and pulse until smooth. If you prefer more texture, leave some shredded coconut aside and stir into the mixture after blending. The amount of mint depends on your palate and will not affect the amount of carbs per serving.

Step 6Once the brownie layer has cooled, keep it in the baking pan and spread the mint layer over it.

Step 7Now, prepare the chocolate crust. Break the chocolate into small pieces and place in a bowl with the coconut oil. Pour the coconut milk or cream into a small saucepan and bring to a simmer over medium heat. Once simmering, pour the milk over the chocolate and coconut oil and mix until smooth and creamy. Set aside to cool and thicken slightly.

Step 8When cool, spread on top of the mint layer, then refrigerate the brownies for 1 to 2 hours or until set before slicing. The brownies can be stored in the fridge for up to a week.