The best fudgy keto brownies ever! Made with almond flour and using cocoa powder, this gooey keto the brownie recipe is the perfect chocolate dessert ready in 20 minutes!
INGREDIENTS
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
- 1/3 cup sugar-free chocolate chips
- 1/4 cup heavy cream
- 1/2 cup confectioners\’ erythritol sweetener (see Cook\’s Note)
- 1/3 cup Dutch-process cocoa powder
- 1/3 cup almond flour
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 large eggs plus 1 yolk, at room temperature
- 1/2 cup chopped nuts or raw unsweetened coconut chips, optional
INSTRUCTION
- Preheat the oven to 325 degrees F. Line an 8-inch square glass or ceramic baking dish with parchment, leaving an overhang on 2 sides.
- Bring a few inches of water to a boil in a medium saucepot. Combine the butter, chocolate chips, and heavy cream in a medium heatproof bowl. Set the bowl on top of the saucepot and heat, whisking, until the mixture is melted and combined. Remove from the heat.
- Whisk together the sweetener, cocoa powder, almond flour, and salt in a separate medium bowl.
- Add the eggs and yolk one at a time to the melted chocolate mixture, whisking after each addition
until just incorporated. - Whisk in the vanilla. Whisk in the dry ingredients to combine.
- Pour the batter into the prepared baking dish and use an offset spatula to spread it to the edges in an even
layer. - Sprinkle with the nuts or coconut chips if using.
- Bake until the edges of the brownie are matte and completely set but the center is still slightly
shiny 18 to 20 minutes. Cool in the baking dish for about 10 minutes, then use the parchment to
transfer the brownie to a wire rack to cool completely. Cut into 12 pieces.
NUTRITIONAL FACTS
• 20% Total Fat 13g.
• 25% Saturated Fat 5g.
• 15% Cholesterol 45mg.
• 5% Sodium 130mg.
• 4% Total Carbohydrates 12g.
• 8% Dietary Fiber 2g.
• Protein 4g.
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