1lb peanut butter
1lb toasted walnuts
3 sticks butter
1/2 cup coconut flour
5 cups erithritol
2 tbsp vanilla
1 tsp salt
1 pint + 1/2 cup heavy cream
1/2 cup water
1 jar sugar free strawberry jam
3 packets gelatin (they’re 1 tbsp a piece, I think)
Liquid stevia and salt to taste
Whip eggs, erithritol and vanilla until 2-3 times their original size.
Make brown butter with one of the sticks of butter. Mix the brown butter with rest of butter, peanut butter and salt.
Fold into egg mixture.
Sift and fold coconut flour into the mixture.
Mix in walnuts.
Pour in parchment lined baking dish and place in a preheated 300f oven for 25-30 min, or until firm. (you want them about 2 in thick)
Bloom gelatin in warm water/ cream mixture (1/2 cup ea)
Whip pint of cream until it forms stiff peaks.
Add jar of jam and stevia and whip until fully mixed.
Add gelatin mixture and whip until fully mixed.
Once brownie is fully cooled, pour fluff mixture over top and cool over night.
Dust with cocoa powder for pretty.
I added about 4 Oz of baker’s chocolate chunks I had just sitting there to the brownie and some pink food coloring to the fluff, but these are totally optional.