Keto Kitchen Sink Brownies

Step 1

Preheat oven to 350 degrees. Line a 9 x 9-inch baking dish with parchment paper. Take the eggs out of the fridge to bring up to room temperature.

Step 2

In a small saucepan, melt butter over low heat. Add in keto milk chocolate chips and continue to heat until melted. Stir well to combine the chocolate chips and butter. (This can also be done in a microwave-safe bowl in 20-second intervals until melted.)

Step 3

Pour the chocolate-butter mixture into a medium-sized bowl. Stir in vanilla extract and keto confectioners sweetener until the sweetener is fully incorporated and you can't see any small lumps.

Step 4

Next stir in the espresso powder and cocoa powder. Stir well to combine.

Step 5

Add the eggs one at a time and stir well after each addition.

Step 6

Mix in the baking powder. Add the almond flour and mix well to fully incorporate. Fold in the keto dark chocolate chips.

Step 7

Pour the brownie batter into the prepared dish. Heat the keto cookie spread in a microwave-safe bowl for 20 seconds to make it easier to swirl into the brownie mixture. Then dollop the cookie spread on top of the batter in at least five places. With a spoon or butter knife, swirl the keto cookie spread into the brownie batter.If you don't have the cookie spread on hand, another option would be peanut butter or another nut butter mixed with some keto confectioners sugar. You could then use that mixture to spread on these keto brownies.

Step 8

Place in the oven and bake for 25 to 30 minutes. The center will still slightly be bubbly and the edges will feel crisp.

Step 9

Immediately after taking the brownies out of the oven, top with no-sugar-added dark chocolate chips, sugar-free peanut butter chips, pecans, coconut, additional keto cookie spread, keto cookies, and a sprinkle of sea salt. The chocolate chips and keto cookie spread will melt and "glue" all the toppings to the brownies.

Step 10

Let the brownies cool before slicing. These will keep at room temp for 3 days, in the fridge for up to 10 days, or freeze for up to 3 months. Enjoy!