Halloween Cheesecake Keto Brownies

Step 1Preheat the oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted).

Step 2Whisk the eggs in a large bowl, then add the erythritol and stevia and whisk again.

Step 3Add the melted coconut oil and almond milk and whisk well.

Step 4Add the almond flour, cacao, chia seeds, baking powder, vanilla powder and almond butter. Mix until smooth.

Step 5Line a 20 x 20 cm/ 8 x 8 inch tray with greaseproof paper.

Step 6Add the brownie mix and use a spatula or knife to smooth to the edges.

Step 7Bake for about 25 minutes or until an inserted skewer comes out without crumbs sticking. Allow to cool completely in the pan.

Step 8Meanwhile make the cheesecake topping. Add all ingredients except the colouring to a bowl and mix using a hand or stand mixer until combined.

Step 9Add a few drops of natural green colouring at a time until the desired colour is reached.

Step 10Pour over the cooled brownie mix and refrigerate overnight.

Step 11Store in the fridge up to 5 days. The brownies can also be frozen (ideally unfrosted) for up to 3 months. The frosting is best prepared fresh.