Raspberries and chocolate are just one of those heavenly combination! Then again, chocolate works with just about everything, right? 😂

These raspberry brownies are rich and decadent, and that surprising pop of raspberry takes them to another level.

Ingredients

1 ½ cups almond flour
1/2 cup raspberries, fresh or frozen
1/2 cup sugar-free dark chocolate chips
1/2 cup coconut oil
1/2 cup monkfruit sweetener
1/4 cup cocoa powder
3 large eggs
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp xantham gum
Pinch of salt

Frosting
4 oz cream cheese, room temperature
1/2 cup raspberries, fresh or frozen
1/2 cup monkfruit sweetener
1/4 cup butter, room temperature
1/2 tsp vanilla extract

Yields: 16 brownies
Per serving*:
Calories: 228
Net carbs: 2
Protein (grams): 5
Fat (grams): 20

Prep time: 15 min
Cook time: 30 min
Total time: 2 hr 45 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a large bowl, prepare the brownie batter by whisking together the almond flour, monkfruit sweetener, cocoa powder, eggs, vanilla extract, baking powder, xantham gum and a pinch of salt.

In a double-boiler or a heat-safe bowl over a pot of boiling water, meltdown the dark chocolate chips, raspberries and coconut oil. Stir constantly and mash the raspberries, until reduced and melted.

Stir the chocolate-raspberry reduction in with the dry brownie ingredients, mixing until well combined.

Transfer the brownie batter to a silicone or greased baking dish, and bake for 15-20 min.

Remove the brownies from the oven, leaving them in the baking dish. Refrigerate for at least 1 hour to allow the brownies to set and cool completely.

While the brownies are cooling , prepare the frosting.

Place the raspberries and monkfruit in a small saucepan. Bring to a simmer over medium-high heat, stirring frequently and mashing the raspberries to break them down.

Turn down heat to low and allow to raspberries to reduce, about 5-8 min.

Remove the raspberries from the heat, then strain into a medium heat-resistant bowl, keeping only the juice. Set aside to cool completely.

Once the raspberry juice has cooled, add the remaining frosting ingredients to the bowl and whisk well, until light and fluffly.

Take the brownies out of the fridge and top them with the frosting, spreading it evenly over the top.

Return the raspberry brownies to the fridge for another hour, to allow the frosting to set, which will make it easier to cut.

Once the brownies and frosting have set, cut into 16 portions.

Store the raspberry brownies in the fridge or freeze them.