Keto Brownies Recipe
Keto Brownies recipe /Low Carb Brownies
The chocolate: Good quality chocolate is what makes or breaks keto brownies, nestle, or a store brand chocolate will suffice so don’t blow the budget. For this recipe, we will be using an organic cocoa powder you can add some keto-friendly chocolate chunks if you really like it chocolatey, I recommend getting the kind of chocolate you know and trust. For the chocolate chunks, if you choose, I like to use a 100% dark BAKING chocolate or a chocolate Lilly bar. You may want to add chopped up chocolate chunks or sugar-free chocolate chips into the batter to make the brownies extra fudgy if that’s what you like just watch the carbs as this can be a detriment to your recipe if you don’t account for them.
The flour: Almond flour works great for this keto dessert and is my favorite option and I highly recommend sticking with it. If you’d prefer to use coconut flour you might want to check out some conversion of coconut flour vs almond flour which seems to work out better and it should retain more moisture.
The Sweetener: Keto sweeteners can be tricky and sometimes complicated and expensive. To keep things simple and delicious, I like to use erythritol sweeteners, I would avoid Stevia for this one as chocolate intensifies an odd taste from stevia. You can use granular or powdered the powdered will behave better as It melts well into the batter and adds the perfect amount of sweetness and moisture to the brownies if you like that kind of thing. Several brands are out there such as Sola, Swerve, Lakanto, Anthony’s, etc. Chose the sweetener you know and trust!
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 3/4 cup erythritol
- 1/2 tsp baking powder
- 10 tablespoons butter 1 stick of butter plus 2tbsps (You can substitute the oil of your choice such as coconut oil etc. just check out the conversion between the type you choose)
- 2 oz dark chocolate (Check the sugar content stay Keto!)
- 3 eggs at room temperature (This helps incorporate into the mix better)
- ½ teaspoon vanilla extract (optional if you have some or you like to use it)
- Preheat oven to 350 degrees F (175 degrees C). Line an 8x8 inch or a small pan similar in size with parchment paper or grease liberally with butter or use a nonstick spray of your choice. (Don’t go overboard or you will have some greasy brownies)
- In a medium mixing bowl, mix almond flour, cocoa powder, baking powder, sweetener, be sure to whisk out all the clumps from the sweetener if applicable.
- In a large microwave-safe mixing bowl, melt butter and chocolate for 30 seconds to 1 minute or until just melted. Whisk in the eggs and the optional vanilla then gently whisk in the dry ingredients just until mixed together. (Be kind to the mix and don’t over mix it)
- Transfer batter into a baking dish and bake for 18-20 minutes or until a toothpick inserted comes out moist. cool for at least 30 mins to 2 hours in the fridge so you can slice it easily into 16 small squares. The squares come out to about 1.5 net carbs if you cut it this way or about four if you cut them into nine chewy squares. (Note your oven may run hot so please adjust according to your oven)
Or guess what? If this seems like too much work Kai’s Baking Studio makes a Keto Brownie Mix i- ts low carb dry mix that only needs a few ingredients. Just putting it out there if you don’t want to get all the ingredients, we carry it. It will be listed on our website and it will be available at markets locally.