If you are craving rich and creamy chocolate brownies then this is the recipe for you! These keto ricotta brownies are packed full of decadent chocolate and topped with smooth creamy chocolate frosting. The best part? They are only 4g of net carbs so indulge away without feeling guilty!
Preheat oven to 350°F and line a square baking dish with damp parchment paper.
Microwave 4 oz of the unsweetened chocolate in a microwave-safe bowl at 30-second intervals until melted.
In the same bowl, add ricotta cheese, egg, monk fruit, espresso, vanilla, cocoa powder, flour, heavy cream, baking powder, and salt and mix until well combined.
Once combined, stir in remaining chocolate chips.
Spread onto a baking dish for 30 minutes.
Note: Don't over bake - mixture will still be wobbly when finished baking. Cool before frosting.
For the frosting, melt the butter, erythritol, and chocolate in a small saucepan over low heat.
Once melted, remove from heat and stir in cocoa powder and heavy cream.
Spread the frosting over the keto ricotta brownies and serve.
Serving Size 1 brownie
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
