Recipes

Ingredients

Keto Brownies
- 2 tablespoons coconut oil, melted
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4 large eggs, beaten
- 1/2 cup almond flour or ground almond meal
- 1/4 cup sweetener such as stevia, monkfruit or Swerve® sweetener
- 1 tablespoon baking powder

(Prep Time: 10 minutes | Cook Time: 15 minutes | Yield: 6 cupcakes)

Chocolate Lava Filing 
- Keto Chocolate Syrup 

Keto Cheesecake Ice Cream 
- 2 cups Heavy Whipping Cream
- 2 scoops of GSI Keto Cheesecake 
- 4 tbs butter
- 3 tbs powdered stevia (or sweetener of choice)
- 1 egg yolk
- 2 tsp vanilla extract

GSI Keto Cheesecake 

Instructions

Keto Brownie Cupcakes

1. Preheat oven to 350 F (175 C). Grease a cupcake pan with coconut oil or line with paper liners.
2. In a medium bowl, mix together the melted coconut oil, cocoa powder and salt until smooth.
3. Add in the vanilla extract and beaten eggs and whisk until well combined.
4. In a separate bowl, combine the almond flour or ground almond meal with the sweetener of your choice and baking powder.
5. Slowly fold the dry ingredients into the wet ingredients until just combined - do not overmix!
6. Spoon the batter into each cupcake section of the prepared pan until it is about halfway full - this should make around 6 cupcakes total.
7. Bake for 12 - 14 minutes, or until a toothpick inserted into the center of one of your brownies comes out clean. Allow to cool before filing. 

Chocolate Lava Filing 

1. Scoop a small, spoon sized hole our from the center of the brownie
2. Squeeze the chocolate syrup inside a small bowl
3. Microwave the chocolate syrup for 20-25 seconds 
4. Place the scooped our brownie ontop 

Keto Cheesecake Ice Cream 

1. Place all ingredients (except vanilla) in a saucepan.
2. Whisk ingredients gently over medium/low heat.
3. Heat over medium/low heat, whisking regularly for approximately 15 min. Allowing the mixture to thicken. DO NOT BOIL
4. Pour mixture into a freezer-safe container & add vanilla. *You May put this custard through an ice cream machine but it is not necessary.
5. Freeze mixture overnight. Homemade ice cream will freeze hard-take out of the freezer 10-15 minutes before serving.

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