There are so many brownie recipes out there and being that they are my all time favorite dessert I have gone through a lot of batches! Before this blog even started I was testing out other brownie recipes I found online, and nothing has compared or ever satisfied me like these have. I kid you not. Some were too dry, some were too oily and some just didn’t taste like brownies at all. Once, Matt tried making me avocado brownies, and needless to say, they were a no go.
Give those a try and let us know how they stand up against these fudgey Keto Brownies!
Big Tip: If they cool completely we recommend reheating them in the microwave for full brownie impact!
Nutrition (per brownie)
Net Carbs: 3g
- 1/4 cup Coco Powder We Use This
- 2 tbsp Coconut flour We Use This
- 3 large eggs (room temperature)
- 12 tbsp Butter
- 1/2 cup erythritol We Use This
- 1/2 tsp vanilla extractWe Use This
- pinch of salt
- 2 oz Unsweetened Bakers Chocolate We Use This
Preheat oven to 325 degrees
Combine coco powder, coconut flour, and salt, and set aside
Add eyrthritol, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high.
In a 3rd bowl, melt together butter and bakers chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 20s and mixing. If using the microwave be careful not to burn the chocolate.
Add egg mixture to the butter/chocolate mixture in 3 parts, folding in each time. Most of the erythritol will be at the bottom of the egg mixture, thats ok!
Once the wet ingredients are all combined, begin adding the dry ingredients. Add 1/3 of the dry mixture and fold into the wet. Repeat this process 3 times until all of the dry mixture is used and a homogeneous brownie batter is formed.
Pour into a greased 8×4 loaf pan.
Place into a 325 degree oven for 50-55 minutes.