Swerve Sweetener

Brownies

• 1 1/3 cup almond flour
• 1 cup Swerve Sweetener (more if you like it sweeter)
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter
• 4 ounces unsweetened chocolate, chopped
• 5 large eggs
• 1/4 cup to 3/4 cup water
• 1/2 tsp vanilla extract

Almond Joy Filling

• 1 cup heavy cream
• 1/2 cup confectioner's Swerve Sweetener
• 1 tsp almond extract
• 1/4 tsp xanthan gum
• 3 cups shredded coconut
• 30 whole almonds (about 1/4 cup)

Chocolate Ganache

• 3/4 cup whipping cream
• 1/3 cup confectioner's Swerve Sweetener
• 3 oz unsweetened chocolate, finely chopped
• 1/2 tsp vanilla extract

Brownies

1. Preheat oven to 300F and grease a 9x13 inch baking pan well.
2. In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder and salt.
3. In a medium saucepan, melt butter and unsweetened chocolate together over low heat, stirring until smooth. Add to almond flour mixture.
4. Stir in eggs and vanilla extract until well combined. Add just enough water to make the batter pourable. Pour batter into prepared baking pan and smooth the top.
5. Bake 20 to 30 minutes, until just barely set in the center. Less for more fudgy brownies, more for darker brownies.

Almond Joy Filling

1. In a medium saucepan over medium heat, bring cream to a simmer and cook 2 minutes. Remove from heat and stir in sweetener and almond extract. Sprinkle surface with xanthan gum and whisk vigorously to combine.
2. Stir in shredded coconut. Let mixture cool 5 to 10 minutes and then spread over cooled brownies. When cool, place almonds evenly in 6 rows (5 almonds across).

Chocolate Ganache

1. In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.
2. Pour evenly over the top of the filling and spread to the edges. Refrigerate until set, about 1 hour.
3. Cut into 30 bars.

Makes 30 brownies