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Imagine sinking your teeth into a layer of fudgy , coconut and chocolate ganache ! Then I made the coconut layer using unsweetened shredded flaky coconut mixed with melted butter, cream and a little bit of powdered sweetener. And the icing on the is the layer of chocolate ganache right on top. It's a perfect combination which is only mildly sweet.

The recipe can be viewed and printed this link;

[ Total servings = 25 ]
Per serving ;
Total Carb = 6.9 g
Dietary Fiber = 3.1 g
Net Carb = 3.8 g
Calories = 243
Total = 22.2 g
Protein = 3.4 g

Unsweetened Dark Chocolate = 175 g / 1 cup
Butter (room temperature) = 113 g / 1/2 cup
Erythritol = 120 g / 0.6 cup
Large whole eggs (room temperature) = 3
Unsweetened Cocoa (sieved) = 30 g / 1/4 cup
Coconut flour = 30 g / 1/4 cup [ OR Almond flour = 120 g / 1 cup ]
= 1/2 tsp

Unsweetened Shredded Coconut Flakes (I used Bob's Red Mill Brand) or Desiccated Coconut = 200 g / 2 cups
Lakanto Powdered Sweetener (or any powdered sweetener) = 20 g / 3 tbsp
Melted Butter = 56 g / 1/4 cup
Whipping or Heavy Cream = 240 ml / 1 cup

Whipping Cream = 120 g / 1/2 cup
Unsweetened Dark Chocolate = 120 g / 3/4 cup
Erythritol = 50 g / 1/4 cup

1. Preheat the oven to 350F or 180C.
2. Melt the butter and chocolate in a bowl over low heat. Do not over heat the mixture as it can cause the chocolate to split which will result in the fat seeping out from the cocoa butter. Once the mixture is just melted, remove the bowl from heat.
3. Add erythritol or any keto sweetener and whisk until well combined.
4. Add the eggs, one at a time and whisk until well combined with smooth texture.
5. Add the sieved , salt and whisk until well combined and smooth.
6. Add the coconut flour and fold with spatula until well combined. The batter should be thick and smooth. .
7. Pour the batter into a greased 8″ or 9″ square pan lined with parchment paper. Spread evenly.
8. Bake for 15 mins. The top should feel a little soft or spongy but it will firm up once cooled. Do not overbake as the texture will become too dry. Set aside to let it cool.
9. In a bowl, mix all the ingredients for the coconut filling until well combined. Spoon over the baked brownie, spread evenly and set aside.
10. Prepare the chocolate ganache by melting the whipping cream, dark chocolate and erythritol in a bowl or pan over low heat. Once melted, remove bowl or pan from heat and pour over the coconut filling. Spread evenly and sprinkle with flaky salt (optional).
11. Chill in the refrigerator for at least 1 to 2 hours before serving.
12. Cut into 1 1/2″ squares. This recipe makes 25 x 1 1/2″ squares. Clean the knife before each cut.
13. Store in the refrigerator for up to 2 weeks or frozen for months.

1. The above nutrition info provided is just a guide. If you have a more accurate macros calculator, please refer to it.
2. If you are planning to publish any of my recipes or make a video of it for your own youtube channel, please let me know in advance and also provide necessary attributions. Thank you !

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  1. Jennifer JES on October 8, 2020: (Reply)

    My favorite Chocolate, yummy thank you

  2. lowcarbrecipeideas on October 8, 2020: (Reply)

    Please see description box below video (click down arrow on the right hand side and scroll down) for full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !

  3. Deni M on October 8, 2020: (Reply)

    You’ve outdone yourself again, Elsie. Looks AHMAZING and yummilicious (if that’s even a word), but I suppose it is a combination of yummy and delicious at the same time. Perfect for my diabetic husband. Thank you for all your hard work.

  4. ladyteeisme gibbs on October 8, 2020: (Reply)

    Loooooooooovvvvvvvvvveeeeeee everything in this. Making it this weekend for me and hubby!

  5. lia zercia j on October 8, 2020: (Reply)

    Thank you my idol keto baker for another simple,ingredients just in the cupboard,and of course this must be yummy recipe too.

  6. J. Marie on October 9, 2020: (Reply)

    No way am I going to make these! I would eat the whole pan lol!! They look amazing!!!

  7. All Things Fab on October 9, 2020: (Reply)

    Absolutely stunning and like you said in the end “Heavenly”

  8. Noorshidah Nik Man on October 9, 2020: (Reply)

    This look delicious … where can buy or get this unsweetened dark chocolate

  9. Petra Gannon on October 12, 2020: (Reply)

    Thank you so much again.
    You are a true inspiration!
    I just made this amazing recipe and the best bread recipe this morning.
    I am one of your greatest fans.
    I will take this awesome treat tonight to my Church for my exercise ladies. LOL.
    Much love from east texas and God bless you and your family.

  10. Gary Wilder on October 14, 2020: (Reply)

    I made these yesterday. They have a very dark chocolate taste and the cooling effect of the erythritol is practically undetectable. That said, if I make these again I will probably increase the sweetener by 5-10%. I would also try coconut cream instead of heavy cream to up the coconut flavour of the middle layer, or possibly toasted coconut. My wife also thought a jam or jelly layer might enhance them, maybe cherry for a black forest variation. Also, room temperature eggs are very important for the base layer. Cool eggs made mine firm up too much to be spread in the pan without further warming.

  11. marcelopires711 on October 23, 2020: (Reply)

    This will be my birthday cake.

  12. sunshine love on October 23, 2020: (Reply)

    Oh my goodness!!! Looks so good. Finding your YouTube is the best!


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