Super Fudgey Keto Brownies. Great For Breakfast Time Or Any Time. Get A Bite Of The Sweet Taste Of Real Chocolate! Little Bites® Muffins Are The Perfect Portion of Happiness.
This easy keto-friendly dessert works also well as an afternoon snack to curb your sugar craving. Gluten-free, paleo, keto-friendly – they use almond flour, dark chocolate, butter, eggs, and cocoa and will satisfy any chocolate cravings. When my husband and I transitioned to a low-carb diet, I immediately set out to create tasty keto alternatives for the beloved high-carb foods that got us in trouble in the first place. You can cook Super Fudgey Keto Brownies using 5 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Super Fudgey Keto Brownies
- You need 9 Tbsp of unsalted butter.
- Prepare 2 of \3 C Xylotil or sugar substitute to taste.
- It’s 11 tbsp of cocoa powder.
- You need 3 of eggs room temp.
- It’s 3 of \4 C almond flour.
Please note that Keto Brownies, and keto baked goods in general tend to over-cook very quickly. Holy cow, these are the fudgiest, chocolatiest, most delicious brownies (let alone keto brownies) I've ever tasted in my lifeee! Before recipe testing, I didn't think it was possible for keto brownies to be as delicious as the sugar and carb-filled kind — but lemme tell you, you won't even know this recipe is low carb! and doesn't use traditional flour or sugar. Decadent Keto Brownies with All the Fudgy Goodness Another thing that I love about this recipe is the fact that the brownies are super easy to make.
Super Fudgey Keto Brownies instructions
- Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8×8-inch baking pan. Set aside..
- Add butter, sweetener (stevia does not work!), cocoa powder and salt to a medium heatproof bowl..
- Melt this mixture over a water bath whisking constantly (or use the microwave, in small increments). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won't dissolve much at this point). Remove from heat and allow the mixture to cool slightly..
- Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy..
- Add the almond flour, whisking vigorously until fully blended (about a minute)..
- Bake for 10-20 minutes (we do about 23 with xylitol and 17 with erythritol), or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that your brownies will continue to cook while they cool..
- Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting..
How to make fudgy keto brownies: The chocolate: I can't stress this enough but good quality chocolate is what makes or breaks brownies. For this recipe, we will be using BOTH cocoa powder and chocolate chunks to get the perfect texture. I suggest getting the best kind of chocolate you can get your hands on. Fudgy Keto Brownies Paleo, Dairy-Free These keto brownies are super chocolatey, dense, fudgy and rich. Quick and easy to throw together and perfect for when you're craving nothing but chocolate!