Keto Spiced Brownies with Eggnog Frosting

The best of both worlds come together with this keto brownie recipe! Warm gingerbread & fudgy chocolate brownies smothered in a eggnog frosting, these gluten-free brownies are the perfect festive holiday dessert. Made with low-carb brownie mix, and a variety of seasonal spices, for a healthy holiday treat!

 

Keto, Gluten-Free, Grain-Free

Makes 16 brownies

Ingredients

For Brownies:

1 box of keto brownie mix

2 Eggs

8 Tablespoon Ghee

100g of Unsweetened Milk Chocolate Chips

1 Tsp Ground Ginger

1/2 Tsp Ground Nutmeg

1 Tsp Ground Cinnamon

1/2 Tsp Clove

1/2 Tsp Ground Anise

¼ Cup Water

For Icing:

8 oz Cream Cheese, softened 

½ Cup Ghee 

1 ⅓ Cup SweetLeaf Organic Better than Sugar! Powdered Sweetener for Frosting

2 Tbs Nutpod’s Unsweetened & Dairy-Free Holiday Nog

1 Tsp Vanilla Extract 

Directions 

For Brownies:

1. Set oven to 325F. Grease your baking pan and set it aside. 
2. In a large bowl, add eggs, water, and melted ghee. Whisk until all ingredients have mixed.
3. Add brownie mix and spices. Whisk until ingredients combine and is smooth. Add chocolate chips and mix.
4. Pour batter into a baking pan; ensure it is spread evenly. Bake for 25-28 minutes.
5. Remove from oven and let cool for 1 hour.

For Icing:

1. While the brownies cool, add cream cheese and ghee to a bowl and beat with a mixer until fluffy (approximately 3-4 minutes).
2. Add powdered sweetener, vanilla extract, and Holiday Nog. Beat for 1 minute. Set frosting aside until brownies have cooled.

Assembly:

1. Once brownies have cooled, spread frosting about ½ inch thick onto brownies. Cut into 16 servings. Keep refrigerated or freeze to extend shelf life.