These fudgy keto brownies topped with creamy green no bake cheesecake frosting are the perfect treat for the spooky season.
Black cocoa powder makes the deepest, darkest treats perfect for Halloween! Black cocoa powder tastes slightly stronger (more bitter) than Dutch process cocoa powder so if you want these to taste milder, use half black and half Dutch process cocoa or combine it with raw cacao powder.
These keto chocolate brownie bars are topped with a ghoulish green cheesecake frosting, for which I’ve used natural food dye to colour. You could also try using matcha powder, green spirulina powder or even mashed avocado though this won’t keep as long (hint: add some fresh lime juice if you go down the avocado frosting route to help with discolouration).
The cheesecake frosting is flavoured with vanilla extract although you could additionally use some peppermint extract to make a delicious chocolate & mint keto dessert.
Halloween Recipes with Black Cocoa Powder
Black cocoa powder is simply made for Halloween inspired treats! In these Black Heart Keto Cupcakes we combined black cocoa with bright red raspberry jam filling.
If you make our Low-Carb Oreo Cookies or Oreo Chaffles, add some green or red food colouring to the filling.
Finally, for a Halloween inspired breakfast meal, make this Keto Oreo Shake and add a few drops of green or red food colouring to the whipped cream topping.
Ingredients (makes 16 servings)
Black brownies:
Cheesecake topping:
- 1 cup full-fat cream cheese (240 g/ 8.5 oz)
- 1 cup creme fraiche or sour cream (240 ml/ 8 fl oz)
- 1/4 cup powdered Erythritol or Swerve, or to taste (40 g/ 1.4 oz)
- 1/2 tsp vanilla powder or 1-2 sugar-free vanilla extract
- natural green food colouring (few drops to 2 tsp depending on the type)
Instructions
- Preheat the oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted).
- Whisk the eggs in a large bowl, then add the erythritol and stevia and whisk again.
- Add the melted coconut oil and almond milk and whisk well.
- Add the almond flour, cacao, chia seeds, baking powder, vanilla powder and almond butter. Mix until smooth.
- Line a 20 x 20 cm/ 8 x 8 inch tray with greaseproof paper.
- Add the brownie mix and use a spatula or knife to smooth to the edges.
- Bake for about 25 minutes or until an inserted skewer comes out without crumbs sticking. Allow to cool completely in the pan.
- Meanwhile make the cheesecake topping. Add all ingredients except the colouring to a bowl and mix using a hand or stand mixer until combined.
- Add a few drops of natural green colouring at a time until the desired colour is reached.
- Pour over the cooled brownie mix and refrigerate overnight.
- Store in the fridge up to 5 days. The brownies can also be frozen (ideally unfrosted) for up to 3 months. The frosting is best prepared fresh.
