Prep/cooking time: 30 minutes
Serving yield: 16

Ingredients:
6.17 oz. of unsalted butter.
1 cup of powdered sweetener of choice.
3 eggs
1/3 cup of unsweetened cocoa powder.
6.17 oz of melted dark chocolate.
3/4 cup of almond flour

Topping:
16 ounces of heavy whipping cream.
2 tablespoons of vanilla extract.
1/4 teaspoon of LC-Natural Sweet White.
1/8 cup of chocolate chips.

Directions:

1. Preheat the oven to 356 degrees F, using a microwave-safe bowl, add in the dark chocolate then microwave for about one minute until it melts completely. Using a food processor or a high-speed blender, add in the butter, sweetener, eggs, and cocoa then blend until the mixture incorporates.
2. Next, add in the melted chocolate and flour then blend until the batter becomes smooth. place a parchment paper on a baking dish or in a multi-well muffin tin (for round brownies) then grease with cooking spray or oil.
3. Pour the brownie batter into the baking dish, smoothen the top then place the baking dish into the preheated oven. Bake the brownies for about twenty-five minutes until the top becomes firm. Once cooked, take the brownies out of the oven, let then cool for a few minutes while you make the topping.
4. Next, mix the heavy cream, vanilla extract, and sweetener together for about three minutes with the aid of a stand mixer until there is a formation if soft peaks. Pour the cream mixture into a piping bag then frost the brownies as desired. Use the chocolate chips to form the eyes of the ghost then serve.