Ingredients:
Chocolate toffee brownies
- 1/2 cup unsalted butter softened
- 2 large egg(s) room temperature
- 1/4 cup granulated erythritol like Swerve
- 1/4 cup cocoa powder
- 1 serving Chocolate Toffee Keto Chow (or 1 scoop)
Chocolate toffee drizzle
- 2 Tbsp unsalted butter
- 2 Tbsp sugar free chocolate chips
Directions:
Brownies
- Cream together butter, eggs, and erythritol.
- Add cocoa and Keto Chow and mix well.
- Add to an 8X8 pan lined with parchment and grease.
- Bake on 350 degrees for 20 minutes.
Topping
- While brownies are baking, melt butter over medium high heat.
- Once boiling stir frequently until it turns amber to make brown butter.
- Remove from the heat and add chocolate chips.
- Stir until the chips melt completely.
- Cool chocolate toffee sauce in the fridge for 5 to 10 minutes and then drizzle over brownies and let it set for about 30 minutes, you can refrigerate to set the toffee chocolate sauce faster if you wish.
Nutrition Facts
Keto Chocolate Toffee Brownies
Serving Size
32 g
Amount per Serving
Calories
119.9
% Daily Value*
Fat
11.3
g
17
%
Saturated Fat
6.8
g
43
%
Trans Fat
0.39
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3.38
g
Cholesterol
57.5
mg
19
%
Sodium
83.87
mg
4
%
Potassium
177.07
mg
5
%
Carbohydrates
7
g
2
%
Fiber
1.45
g
6
%
Sugar
0.19
g
0
%
Sugar Alcohol
4.89
g
Net Carbs
0.63
g
Protein
3.8
g
8
%
Vitamin A
358.04
IU
7
%
Vitamin C
11.39
mg
14
%
Calcium
70.51
mg
7
%
Iron
0.61
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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