The BEST Brownies
1/2 C Unsalted butter, melted & hot
1 C Granulated sweetener
1 TBSP Olive or Coconut oil
2 Eggs, room temp
2 TSP Vanilla extract
1/2 C Almond Flour
1/2 C Unsweetened Cocoa
1/4 TSP Salt
1/2 CChocolate chips, optional
1 ScoopMocha Coffee powder, optional (Can sub for instant coffee or espresso powder)
Whisk butter & sweetener really well, until combined. Add in eggs and beat with electric mixer for 2 minutes until completely combined. Add in all other ingredients and stir together with a rubber spatula or spoon until just combined. Be careful not to over mix!! Bake in an 8x8 parchment lined pan at 350 for about 17-22 minutes, depending on your oven.

Coconut Caramel Cream
1/3 C Granulated sweetener from RxSugar
1 C Half & Half
3 Egg yolks
1 TBSP Butter
1 1/2 TSP Vanilla Extract
1/4 C Caramel sauce
1 C Shredded unsweetened coconut

In a saucepan over medium heat, combine sweetener, half & half, and egg yolks. Whisk until combined and bring to a boil. Once boiling cook for 1 minute, whisking constantly, then remove from heat. Add in butter and vanilla and mix. Stir in caramel and coconut and mix. Layer this over your brownies & refrigerate for a few hours until chilled. After mine were chilled I cut them and added some more toasted coconut to the tops. Then I drizzled them with extra caramel & keto melted chocolate chips.