Servings: 20 brownies
Calories: 109kcal
Ingredients
Classic Fudgy Keto Brownies
- 6 oz dark chocolate at least 80%
- 6 tablespoon butter unsalted, 3 oz.
- 2 tablespoon coconut oil 1 oz.
- 4 large eggs room temperature
- ¾ cup sweetener powdered
- ½ teaspoon vanilla extract
- 1 dash salt or to taste
- 2 oz almond flour
- ½ teaspoon baking powder
- 3 tablespoon walnuts or any other nuts, coarsely ground
- 2 tablespoon chocolate chunks optional
The Fudgiest Keto Brownies
- 8 oz dark chocolate at least 80%
- 6 tablespoon butter unsalted, 3 oz.
- 2 tablespoon coconut oil 1 oz.
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- ¾ cup sweetener powdered
- ½ teaspoon vanilla extract
- 1 dash salt
- 3 tablespoon walnuts or any other nuts, coarsely ground
- 2 tablespoon chocolate chunks optional
Instructions
- Preheat the oven to 330°F (165°C), and line an 8 x 8-inch baking pan with parchment paper.
- Put butter, coconut oil, and chocolate in a microwave-safe bowl. Let them melt in a microwave for a minute and a half. Take the bowl out, stir the mixture until uniform. Set aside to cool.
- Using an electric mixer, mix the eggs, erythritol, vanilla extract, and salt. Mix on high for at least 3 minutes. Btw, salt brings the best out of chocolate in chocolate desserts.
- Carefully whisk in the chocolate mixture until just combined.
- Omit this step for the fudgiest brownies! In a small bowl, sift and stir almond flour and baking powder.
- Omit this step for the fudgiest brownies as well Now carefully mix the flour into the egg-chocolate mixture until just combined. Do not use an electric mixer in this step!
- Pour the mixture into the prepared baking pan and spread it out evenly using a spatula.
- Sprinkle with crushed walnuts and/or some chopped chocolate if you wish. You can skip this step, or use any other type of nuts or peanuts. I think the crunchiness of the nuts is a very special effect, though!
- Put in the oven and bake for 15 to max. 20 minutes (the less the fudgier). When a toothpick is inserted in the center, it shouldn’t come out clean. You want the brownies to stay sticky in the middle, but the outside should already be kind of crunchy. Don’t over-bake.BTW, I've come across an excellent tip suggesting to bake brownies on the top rack. This way they are less likely to get dry while baking.
- When done baking, take the whole batch out of the pan, together with the parchment paper, and let cool down. When cooled, cut into 20 equal size brownies. Enjoy!
Video
Notes
One classic brownie comes out to be approximately 109 Calories,
Fat: 9.3g (of which Saturated: 5.6 g),
Total carbs: 5.1 g,
Fiber: 3.6 g,
Net Carbs: 1.5 g
Protein: 3.0 g
One fudgiest brownie comes out to be approximately 114 Calories,
Fat: 10.2g (of which Saturated: 6.3 g),
Total carbs: 5.7 g,
Fiber: 4.0 g,
Net Carbs: 1.7 g
Protein: 2.0 g
Fat: 9.3g (of which Saturated: 5.6 g),
Total carbs: 5.1 g,
Fiber: 3.6 g,
Net Carbs: 1.5 g
Protein: 3.0 g
One fudgiest brownie comes out to be approximately 114 Calories,
Fat: 10.2g (of which Saturated: 6.3 g),
Total carbs: 5.7 g,
Fiber: 4.0 g,
Net Carbs: 1.7 g
Protein: 2.0 g
Nutrition
Calories: 109kcal
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