German Chocolate Brownies
These indulgent brownies take the classic flavors of German chocolate cake and transform them into a rich, sugar-free treat. Made with almond flour for a moist and tender crumb, these brownies are topped with a luscious coconut-pecan topping for a decadent finish.
Ingredients
- 1 1/2 cup almond flour
- 3/4 cup cocoa powder
- 1/4 cup unsweetened nut milk
- 1/2 cup monk fruit or other powdered sweetener
- 1/4 cup butter or coconut oil melted, or ghee
- 4 eggs
- 1 1/2 tsp. vanilla
- 1 1/2 tsp. baking powder
- 1 tbsp. chicory or arrowroot starch
- pinch salt
- 2 cups shaved dried coconut
- 2 cups pecans
- 1/4 cup ghee, butter, or coconut oil
- 1 cup honey or liquid allulose
- 1/2 cup brown monkfruit
- 1 tsp. vanilla
- pinch salt
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 brownie pan with parchment paper.
- Combine 1 egg, nut milk, vanilla, oil or butter, & vanilla in a large bowl. Set aside.
- In a separate large bowl, mix almond flour, cocoa powder, monkfruit, baking powder, starch, and salt fully. Add wet mixture to dry until just incorporated. Be careful not to overmix, or brownies will be dense.
- Spread into prepared pan and bake for 25-30 minutes, or until center is set.
- While brownies are baking, add 3 remaining eggs, 1/4 stick remaining butter, pinch salt, & brown monkfruit to a sauce pan. Heat over a low-medium heat until golden & thickened. Remove from heat.
- Once brownies are done baking, add pecans & coconut to stovetop mixture. Spread over brownies.
- Bake for an additional 10-15 minutes, or until top layer bubbles in center.
- Cool completely before slicing.