Name: KETO BROWNIES
Prep time: 30 min
Cook time: 25 min
Total time: 25 min
Yield: 16
Cuisine: American
Ingredients: FUDGY BROWNIES; Dark Chocolate (I used 90% Lindt Dark Chocolate Bar) = 175 g / 1 cup; Butter (room temperature) = 113 g / 1/2 cup; Erythritol = 120 g / 0.6 cup (Note: This is moderately sweet so you can go from 100 to 150 g depending on your preference); Large whole eggs (room temperature) = 3; Cocoa powder (unsweetened) = 30 g / 1/4 cup; Salt = 1/2 tsp; Coconut flour = 30 g / 1/4 cup [ OR Almond flour = 120 g / 1 cup ]; CAKEY BROWNIES; Dark Chocolate (I used 90% Lindt Dark Chocolate Bar) = 80 g / 1/2 cup; Butter (room temperature) = 57 g / 1/4 cup; Erythritol = 120 g / 0.6 cup (Note: This is moderately sweet so you can go from 100 to 150 g depending on your preference); Large whole eggs (room temperature) = 4; Cocoa powder (unsweetened) = 30 g / 1/4 cup; Salt = 1/2 tsp; Coconut flour = 90 g / 3/4 cup [ OR Almond flour = 360 g / 3 cup ]; Baking powder = 1 tsp

Keto brownies are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

I received quite a lot of requests for Brownies so, here it is. Actually, it’s quite simple to make brownies as it only requires 5 ingredients i.e. chocolate, butter, eggs, sweetener and flour.

There are two types of brownies – fudgy or cakey. Fudgy brownies have a higher fat-to-flour ratio than cakey ones. Hence, more butter and chocolates would be used here with just a little bit of flour. A cakey version, on the other hand, uses more flour (about 3 times more) and relies on baking powder for leavening. The only two constant ingredients are the eggs and sweetener. However, since we are using coconut flour in this recipe, I have added 1 extra egg otherwise the texture will be too dry. If you are not a fan of coconut flour, I have provided the measurements for almond flour in the written recipe below. Please note that the nutrition info is based on coconut flour.

I have shown you a very simple way to make these brownies without any tools. All you need is just one bowl that is suitable to melt the chocolate and butter and mix the ingredients. So yay .. to less cleaning.

I have made plain brownies in the video but you can choose to add chocolate chips, nuts, etc. It is so good to have it with some low-carb vanilla or mint chocolate.

My favorite is the fudgy brownies. If you’re a chocolate lover, you will definitely love the fudgy version which is chewy, moist and so chocolaty. You will even love the bitter taste of chocolate. So what’s your favorite? Let me know in the comment section below.

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KETO BROWNIES

Rating: 5.0/5
( 1 voted )

Serves: 16 Prep Time: 30 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

FUDGY BROWNIES

Dark Chocolate (I used 90% Lindt Dark Chocolate Bar) = 175 g / 1 cup
Butter (room temperature) = 113 g / 1/2 cup
Erythritol = 120 g / 0.6 cup (Note: This is moderately sweet so you can go from 100 to 150 g depending on your preference)
Large whole eggs (room temperature) = 3
Cocoa powder (unsweetened) = 30 g / 1/4 cup
Salt = 1/2 tsp
Coconut flour = 30 g / 1/4 cup [ OR Almond flour = 120 g / 1 cup ]

CAKEY BROWNIES

Dark Chocolate (I used 90% Lindt Dark Chocolate Bar) = 80 g / 1/2 cup
Butter (room temperature) = 57 g / 1/4 cup
Erythritol = 120 g / 0.6 cup (Note: This is moderately sweet so you can go from 100 to 150 g depending on your preference)
Large whole eggs (room temperature) = 4
Cocoa powder (unsweetened) = 30 g / 1/4 cup
Salt = 1/2 tsp
Coconut flour = 90 g / 3/4 cup [ OR Almond flour = 360 g / 3 cup ]
Baking powder = 1 tsp

Instructions

Preheat the oven to 350F or 180C.
Melt the butter and chocolate in a bowl over low heat. Do not overheat the mixture as it can cause the chocolate to split which will result in the fat seeping out from the cocoa butter. Once the mixture is just melted, remove the bowl from heat.
Add erythritol and whisk until well combined.
Add the eggs, one at a time, and whisk until well combined with smooth texture.
Add the sieved cocoa powder, salt, and whisk until well combined and smooth.
Add the flour (plus baking powder for cakey version), fold with a spatula until well combined. The batter should be thick and smooth. At this point, you can choose to add chocolate chips, nuts, etc.
Spoon the batter into a greased 8x8" square pan lined with parchment paper. Spread evenly.
Bake for 20 to 25 mins. The top should feel a little soft or spongy but it will firm up once cooled. Do not overbake as the texture will become too dry.
Cut into 16 squares.
These brownies can be kept at room temperature for a few days. They can be refrigerated for up to 1 week or frozen for months. They taste great cold and can be reheated in the microwave for 30 seconds to soften up.

Notes

The above nutrition info provided is just a guide. If you have a more accurate macros calculator, please refer to it.

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Recipe video

Enjoy

FUDGY BROWNIES [Total servings = 16 ]

Per serving :

Net carb = 2.5 g
Calories = 139
Total Fat = 12.1 g
Protein = 2.9 g

CAKEY BROWNIES [ Total servings = 16 ]

Per serving :

Net carb = 1.5 g
Calories = 82
Total fat = 6.7 g
Protein = 2.5 g

NUTRITION INFO (Note: This is just a guide. If you have proper carb manager app, please refer to it)

Brownies

HOW TO MAKE EASY KETO BROWNIES – FUDGY VS CAKEY!

KETO BROWNIES

Ingredients

FUDGY BROWNIES

CAKEY BROWNIES

Instructions

Notes

Recipe video

FUDGY BROWNIES [Total servings = 16 ]

Per serving :

CAKEY BROWNIES [ Total servings = 16 ]

Per serving :

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