A fresh and chocolatey recipe you will want to devour in seconds (but try to savor it!)
Ingredients: Fresh Strawberry Buttercream
8 tbsp grass fed butter- softened
1 ¾ cup of powdered monk fruit
½ tsp vanilla
2 Tbsp Chopped strawberries
2 Tbsp Mashed strawberries
In a mixer add softened butter, monk fruit and vanilla. Mix until combined. Add in strawberries and mix.
You can either place in a piping bag or keep in air tight container in fridge until ready to use.
3 oz Lily’s chocolate chips
5 tbsp melted grass fed butter
3 eggs, whisked until fluffy
½ cup Granulated monkfruit
1 Tbsp unsweetened dark cocoa powder (or regular)
½ cup almond Flour
1 scoop TeamKeto Chocolate Hazelnut C8
1 scoop TeamKeto Chocolate Collagen
1 tsp vanilla
In a microwaveable bowl, melt butter and chocolate. Once melted, allow to cool slightly. In a separate bowl, whisk eggs until fluffy. In another bowl, add in all dry ingredients, then add in vanilla and egg mix until combined. Slowly add in melted chocolate and butter. Once combined, pour batter into a cupcake sheet filling ¾ of the way full. Bake for 20 mins at 350. Once done, allow to cool.
Once cooled, Pipe on 2 tbsp of Fresh Strawberry butter cream and Enjoy!
Makes 12 brownie bites
Macros per brownie bite: 146 cal, 14g fat, 4g protein, 1 Net carb
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