Yield: 9 large brownies
Time to Make: 1.5 hours

Ingredients

• 3/4 cup infused butter or infused coconut oil (I prefer butter because it makes the brownies taste more decadent!)

• 1/2 cup stevia sweetened chocolate chips

• 1/2 cup almond flour

• 1/4 cup cacao powder

• 1/2 tsp baking powder

• 3/4 cup granulated monkfruit

• 3 large eggs

Whipped Cream

• 1-2 tbsps whipping cream per brownie

• 1 tsp vanilla extract

• 1 tsp monkfruit

Toppings

• Cinnamon powder

Instructions

1. Preheat the oven to 350F. Line an 8x8 inch pan with parchment paper or you can use a non-stick pan with a bit of butter or oil spread along the inside of the pan.

2. In a mixing bowl, combine all the dry ingredients and mix well.

3. Melt the butter with half of the chocolate chips and whisk well.

4. In another bowl, add the eggs and beat until the liquid is slightly frothy.

5. Add the butter and chocolate chips to the eggs and continue mixing.

6. Add the dry ingredients to the wet ingredients and mix together.

7. Add the remaining chocolate chips into the batter.

8. Pour the batter into the pan and bake for 40-50 minutes. You can use a toothpick to check to see if it comes out clean if you pierce it through the brownie.

9. Remove the pan from the oven and allow to cool completely.

10. Remove the brownie from the pan and cut into 9 equal squares.

11. To make the whipped cream, add whipping cream, vanilla extract, and monkfruit into a blender and blend until it turns into a whipped cream.

12. Scoop the whipped cream on top of the brownie, and dust the top with cinnamon powder.

13. Enjoy!