Chocolate Frosted Brownie

One of the things about this diet that caused me the most stress and guilt in the beginning was that William would miss out on meals or snacks during holidays, birthdays or special outings like going out for ice cream. As we were getting ready to transition to the diet I continuously expressed this worry to my husband, family, neurologist and dietician only to met with one question - is it more important for him to have a slice of store bought cake or for him to be seizure free? So with the obvious answer before me, I became determined to make William's food look and taste as much like what the rest of the family was enjoying.

This year for my youngest son's 4th birthday, he requested a chocolate cake with frosting and sprinkles. I wanted to find a way to make something keto friendly for William that resembled his brothers birthday cake request. Fast forward to the morning of Hunter's birthday, we are driving to school (still no idea how I'm going to pull this off) and William asks me if he can have birthday cake that night. Twenty minutes later, after a teeny tiny panic attack standing in the grocery store holding a chocolate cake for Hunter and nothing for William, I reminded myself that I am a die-hard, kick ass Medical Keto Mama. I've done this before and I'll do it again - so, challenge accepted! I grabbed my phone, logged into the Keto Diet Calculator and was able to combine some existing KDC recipes with put my own spin on it to create an awesome treat for our keto kid.

Equipment:
Scale
Small Pan or Microwave
Stand Mixer or Electric Hand Mixer
Medium and Small Bowls
Oven Safe Baking Dish
Parchment Paper

Ingredients for a Complete 3:1 Meal:
Chocolate Brownie (KDC Standard Snacks)
4:1 Buttercream Frosting (KDC Standard Snacks)
Hershey's Unsweetened Cocoa Powder
Whole Food 365 Coconut Oil
Wilton Rainbow Sprinkles
*Additional KDC Recipe Ingredients and Instructions Listed Below

Using the ingredients for a complete meal listed above, calculate out your recipe in the KetoDietCalculator. I have listed William's recipe at the bottom of this post for reference.

Ingredients and Instructions for Brownie:
Recipe provided by the Keto Diet Calculator in Standard Snacks
1 g Calumet Baking Powder
6 g Hershey's Unsweetened Cocoa Powder
50 g Egg, Raw and Mixed Well
14 g Bakers Chocolate, Unsweetened Squares
17 g Butter
16 g Coconut Oil
34 g Flaxseed Meal
45 g Ground Macadamia Nuts, Dry Roasted with Salt
30 g Sour Cream
Non-Nutritive Sweetener (Optional)

Preheat oven to 325F degrees.

Melt the butter, Bakers Unsweetened Chocolate and coconut oil in a small pan (or microwave). Cool for 2 minutes then stir in egg. Mix together dry ingredients. Combine wet and dry ingredients then stir in sour cream until everything is blended.

Using a oven safe dish lined with parchment paper, pour the batter and spread evenly. Bake for 12-15 minutes and let cool in the pan before removing or cutting.

Ingredients and Instructions for 4:1 Frosting:
Recipe provided by the Keto Diet Calculator in Standard Snacks
113 g Butter, Room Temperature
23 g Whey Protein Isolate powder - NOW Foods
50 g Water
4 g Vanilla Extract
Tiny Pinch of Salt
Non-Nutritive Sweetener (Optional)

Weigh and mix the protein powder, water, extract, sweetener and salt together very well. Stir until all the lumps are dissolved and set aside.

Weigh the room temperature butter. Use a stand mixer or electric hand mixer to "cream" the butter, scraping the sides of the bowl once. Continue to cream the butter until it has lightened in color and is light and fluffy.

With your mixer at low speed, slowly begin to pour the protein powder mixture into the creamed butter. Continue beating the mixture at a low speed until all
the protein powder mixture is incorporated, making sure you scrape the bowl! This step can take a few minutes. My ingredients didn't come together at first and I almost gave up on it, so trust the process!

Notes:
Since this recipe contains butter, it must be refrigerated for storage. It will melt in high temperatures or if left sitting in direct sunlight due to the butter.

You can calculate the frosting in different ratios when developing your complete meal. Here are two other variations:
To make this recipe 3:1 use 31gm Whey Protein.
To make this recipe 2:1 use 47gm Whey Protein.

Based on William's calculations listed below, this recipe made enough frosting for roughly the entire batch of brownies.

Instructions for Chocolate Frosted Brownies:

Based on your meal calculations, start by portioning out the calculated amount of plain frosting into a small bowl, then add your weighed out cocoa powder and mix until smooth - again trust the process and keep mixing until it is well combined.

Weigh out your brownie and using a butter knife or off set spatula spread your frosting on top and add your sprinkles. If the coconut oil is room temperature you could either incorporate it directly into your frosting or melt and freeze in a silicone mold to serve on the side.

Note:
I recommend frosting all the brownies at one time and freezing the leftovers. They thaw in minutes and make for an easy grab and go snack.

William's Meal Calculations:
Chocolate Frosted Brownie
Ratio 3:1

26.2 g Chocolate Brownie
11.1 g 4:1 Buttercream Frosting
1.7 g Hershey's Unsweetened Cocoa Powder
4.6 g Whole Food 365 Coconut Oil
1.5 g Wilton Rainbow Sprinkles