Ingredients

1 1/2 cups Kentaste Coconut Flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon salt

1 cup unsalted butter (or Coconut Oil)

4 ounces dark chocolate (chopped)

2 cups granulated sugar (or keto-friendly sugar substitute)

4 large eggs

For the Frosting

1 1/2 cups powdered sugar (or keto-friendly powdered sugar substitute)

1/2 cup Kentaste Coconut Oil (solid)

2 tablespoons unsweetened cocoa powder

2 tablespoons milk (unsweetened almond or Coconut Milk)

1/2 teaspoon vanilla extract

Garnish: 2 tablespoons unsweetened shredded coconut

Method

1. Gather the ingredients.

2. Preheat the oven to 350 F. Line a 9-inch square baking pan with nonstick foil or parchment paper, leaving a 2-inch overhang on at least 2 sides. Grease the foil.

3. To make the cake, combine the Coconut Flour, cocoa powder, and salt in a medium bowl.

4. In a large saucepan, gently melt the butter or Coconut Oil and the chopped chocolate, stirring constantly. Allow to cool for 5 minutes.

5. Add the sugar and eggs to the pan and stir to combine.

6. Add the Coconut Flour mixture to the pan and stir to combine.

7. Pour the batter in to the prepared baking pan and bake until set, 30 to 35 minutes.

8. Cool completely in the pan on a wire rack.

9. To prepare the frosting, combine 1/2 cup of the powdered sugar, solid Coconut Oil, cocoa powder, milk, and vanilla extract. Whisk to combine. Slowing add the remaining powdered sugar, 1/4 cup at a time, until desired spreading consistency is achieved.

10. Spread the frosting on top of the cooled brownies.

11. Sprinkle with the unsweetened shredded coconut.

12.Use the foil overhang to help lift the brownies out of the pan. Cut into squares.