Fudgy Keto Brownies
User Reviews
4.5
Fudgy Keto Brownies
Description
The recipe starts by melting ghee and a dark chocolate bar together, cooled slightly before vanilla extract is mixed in. Eggs are beaten until frothy, then combined with the chocolate mixture. Dry ingredients include superfine almond flour, raw cacao powder, monk fruit sweetener, cinnamon, baking powder, and sea salt, which are incorporated to form a thick batter.
The batter is baked in a parchment-lined loaf pan at 350 degrees F until set. Timing and doneness depend on individual ovens but usually range from 18 to 30 minutes. The result is a dense, fudgy brownie with a deep chocolate flavor and subtle spice from the cinnamon.
These brownies cater to keto and low-carb diets by replacing sugar with monk fruit sweetener and traditional flour with almond flour. Optional substitutions include using grass-fed butter or coconut oil in place of ghee and flax eggs for egg replacements.
Ingredients
- 10 Tbsp ghee see note*
- 1 baker's chocolate 2-ounce bar, or dark chocolate
- 1 tsp vanilla extract pure
- 3 egg at room temperature, see note, large
- 1/2 cup almond flour see note, Super Fine
- 5 Tbsp raw cacao powder or unsweetened cocoa powder
- 3/4 cup Monk Fruit Sweetener
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt sea salt
- 1/2 cup sugar-free chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- Add the ghee and chocolate bar to a small saucepan and heat over medium-low. Stir occasionally until mixture has melted. Immediately remove from heat and set aside to cool. Once cool, stir in the pure vanilla extract.
- While the chocolate mixture is cooling, prepare the rest of the recipe. Add the eggs to a stand mixer fitted with the paddle attachment and beat until very frothy. Note: you may also use a mixing bowl and hand mixer.
- In a bowl, stir together the almond flour, cacao powder, monk fruit sweetener, ground cinnamon, baking powder, and sea salt.
- Pour the chocolate mixture into the mixer with the beaten eggs and beat until a creamy, thick pudding-like mixture results.
- Beat in the flour mixture until well-incorporated and a thick brownie batter is formed.
- Transfer brownie batter to the lined loaf pan and bake on the center rack of the preheated oven 18 to 30 minutes, until the center has puffed up and is showing small cracks. Note: the brownies will not appear “done” after 18 to 20 minutes, but rest assured, they are!
- Allow brownies to cool at least 30 minutes before slicing and serving.
Notes
- You can substitute grass-fed butter or coconut oil for the ghee used in the recipe.
- To make these brownies vegan or egg-free, replace the 3 eggs with 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water).
- Almond flour can be replaced with 3 tablespoons of coconut flour, keeping in mind it may affect texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9brownies
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1of 9 | |
| Calories | 256kcal | 13% |
| Carbohydrates | 13g | 4% |
| Fat | 23g | 35% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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