Fudgy Keto Brownies Recipes

FUDGY KETO BROWNIES

Steps:

• Preheat your oven to 325 degrees F. Butter a square 8-inch glass (not metal) baking dish.
• In a large microwave-safe bowl, melt the butter and chocolate in 30-second increments, stirring after each microwave session. Microwave just until almost melted. Chocolate burns easily.
• Allow the mixture to slightly cool, then whisk in the eggs and stevia.
• Whisk in the almond flour and the cocoa powder. Finally, mix in the salt and the baking powder. Mix until the batter is very smooth.
• Using a rubber spatula, transfer the mixture to the prepared baking dish, spreading it evenly. Smooth the top out with the spatula.
• Bake until just set, 15-20 minutes. A toothpick inserted in center should come out not completely wet, but with a few moist crumbs. Start checking after 15 minutes.
• Cool completely, in pan on a wire rack, about 1 hour. Then cut into 16 squares and serve.

WORLD'S BEST KETO BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8x8 inch or 8x9 pan with parchment paper, aluminum foil or grease with butter.
• In a medium mixing bowl, whisk almond flour, cocoa powder, baking powder, erythritol, and instant coffee. Be sure to whisk out all the clumps from the erythritol.
• 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 vanilla then gently whisk in the dry ingredients just until mixed through. Be careful not to over mix the batter or it will become cakey.
• 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 and slice into 16 small squares.

FUDGY KETO BROWNIES

Steps:

• 1. Combine melted butter and erythritol. Let sit for 5 minutes to dissolve the sweetener.
• 2. Add sucralose (Splenda) and cocoa powder. Stir until smooth.
• 3. Add eggs and vanilla.
• 4. Mix until eggs are incorporated.
• 5. In a separate bowl, combine the rest of the dry ingredients and stir together until well blended.
• 6. Slowly add the dry ingredients to the wet ingredients. The batter should be thick and fudgy.
• 7. Fold in chocolate chips.
• 8. Spray or grease a parchment paper lined 8x8 square pan or pie dish. Pour batter into the pan.
• 9. Bake at 350 degrees for 16-20 minutes. DO NOT OVERBAKE!! The brownies will still be a little gooey in the middle when they are done. If you over bake the brownies will be dry and lose the fudgy texture.
• 10. Let cool for 15-20 minutes before serving. Tip: Cut warm brownies with a plastic knife and they will hold their shape better.
• 11. Nutrition info: Each serving (1/10 of pan) has: 185 calories, 3 net carbs (4 carbs minus 1 gram fiber), 16 grams of fat, 4 grams of protein and 104 grams of sodium.

FUDGY KETO BROWNIES

Steps:

• 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.
• Whisk together the butter, cocoa powder, heavy cream and vanilla in a medium bowl. Add the eggs and yolk and whisk to combine.
• Set aside a large pinch of the sweetener for the top. Whisk together the almond flour, salt and remaining sweetener in a separate medium bowl.
• Add the flour mixture to the butter-cocoa mixture and stir to combine. Scrape 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. Sprinkle with the reserved sweetener.
• 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. Store at room temperature in an airtight container for up to 3 days.