Delicious Keto Brownies Recipe
The ketogenic diet has a lot of upsides and downsides... For one, you need to cut off some of your favorite snacks.
But the great thing is, in every food that you need to avoid, there's a low-carb version or an alternative that you can opt for instead. So that means you'll never need to deprive yourself of the foods you love. You can always improvise!
Brownies, for example, are technically not keto-friendly. Its two major ingredients -- chocolate and flour -- are mainly high in carbs.
Chocolate, for instance, contains anywhere between 55 to 70 grams of carbs per 100 grams. Flour, on the other hand, yields 70 to 90 grams per 100 grams.
Then again, there's always a low-carb version that you can enjoy. The keto brownies recipe below is quick and easy to prepare. And you know what's really great about this recipe? It contains very little amount of carbs!
Fudgy Keto Brownie
There's nothing more satisfying than a bite of fudgy, chocolatey, and ridiculously tasty keto brownie to end your meal on a sweet note.
Total time: 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
This recipe makes for 12 servings.
What you need:
3/4 cup confectioners sugar
10 tbsp. butter (unsalted)
1/4 cup cocoa powder (dutch process)
1/2 tsp. vanilla
2 eggs, large (slightly warmed)
1/2 tsp. baking powder
1/2 cup almond flour (superfine)
2.8 oz. dark chocolate, sugar-free (chopped)
What to do:
Preheat your oven to 350-F. Get an 8x8" baking pan and grease the interior. Put parchment paper to the bottom of the pan.
Fill a bowl with hot water and place the eggs in it. Do not boil the water because you don't want to cook the eggs. The goal is to only slightly warm up the inside of the eggs. This is important, so when you crack the eggs open into the batter, they will not cause the batter to harden.
In a separate microwave-safe bowl, melt the butter. Once fully melted, mix the sugar.
Incorporate well until the mixture is uniform.
Add the cocoa powder. If you notice the batter separating, it's totally okay.
Mix the warmed eggs. Add the vanilla, then mix the batter until smooth.
Incorporate the almond flour and baking powder. The batter should now look glossy.
Mix 3/4 of your chopped dark chocolate. By then, your batter should be very thick.
Pour the batter into your baking pan. Smooth with spatula.
Bake for 18 to 20 minutes or until the batter is not runny.
Once done, let your brownie set for 3 minutes before serving.
A few notes to remember:
If you use cold eggs, it can harden the melted butter. If this happens, the batter will become very difficult to mix.
We recommend using only Swerve Confectioners Sweeteners.
We discourage the use of granular sugar. Granular sugar works best for traditional brownies. However, because erythritol doesn't melt like granular sugar, you need the powdered version in this brownie recipe. Otherwise, it will not melt into the batter.
Make sure to use only sugar-free dark chocolate. It's best to check the nutrition label of your chocolate of choice.
Recipe Nutrition Facts
Amount per serving:
Total Fat: 15 grams
Cholesterol: 60 grams
Potassium: 61 grams
Total Carbs: 4 grams
Protein: 3 grams
Did you make the recipe? Share your thoughts in the comments section below!