Hey hey foodies! I’m so excited to write today’s blog post. The reason is really quite obvious, just read the title man! Keto Brownies! … KETO BROWNIES!
When I say Keto Brownies, I mean brownies that are so good, they will have you go back for seconds.
That been said, these are not sugary brownies. They will not light your brain on fire like sugar does. It’s unrealistic to expect that.
However, if you do like dark chocolate, and brownies then these are for you!
I’m going to come out and say it: This recipe was inspired by Matty Matheson’s Recipe for Chocolate Lava Cakes.
I know, it’s not even the same thing. It’s true, it’s not.
BTW if you don’t know who Matty Matheson is, I encourage you to watch his Youtube series. He is hilarious, if you don’t mind foul language … I don’t.
Here is how this recipe came about: I made Matty’s Chocolate Lava Cakes once and I thought that his recipe, if turned Keto, could make great brownies. It turns out I was right.
By making a few modifications, changing a few ingredients and adding some new ones, I came up with my own recipe for Keto brownies.
It blew my mind. I could not believe how good it is. From the moment I made it successfully for the first time, I already made it half a dozen times.
I just had a keto brownie before writing this blog post.
I make them ALL THE TIME. They’re affordable, yummy, and take 20 minutes to have them ready to much on.
Plus, how many times do you get to eat brownies without any guilt at all?
What a luxury!
- Do I need cocoa powder and chocolate? Yup. Cocoa powder is essential because it thickens the batter and acts as flour (in the absence of the real thing).
- How can I get my brownies to be super fudgy? You need to under-cook them. Bake your brownies for 8-9 minutes MAX and you will end up with super fudgy brownies. Anything over that is going to cook them all the way through.
- Can I sub the coconut flour for almond flour? I really don’t like almond flour for this recipe, therefore I would advise against it. I need you to trust me on this, the taste of coconut flour will not come through. The presence of chocolate and espresso in there will guarantee that the only thing you will be tasting is chocolatey goodness.
- I don’t have espresso; can I skip it? Yes, you can. But I don’t recommend it. It enhances the flavour of the chocolate. You don’t have to use pure espresso, you can use strong coffee, or even instant espresso dissolved in water.
- Lastly, whatever you do, DO NOT OVERCOOK. I can’t stress this enough.
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Keto Brownies Recipe.
Easy Keto Brownies
- 1/2 cup butter
- 2 egg yolks
- 2 large eggs
- 1/2 cup sugar-free lily's chocolate chips you can also use unsweetened baker's chocolate (if you are going to, you should add 1/4 cup of almond milk to your batter). However, after making these with lily's chocolate chips we feel that this is by far the best option.
- 2 tbsp coconut flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 shot espresso cold
- 2 tbsp erythritol
- Pinch of salt
- Preheat your oven to 375F.
- In a glass bowl, add chocolate and butter. Microwave on high heat for 90 seconds to 120 seconds. Using a wooden spoon, stir your mixture until everything is fully combined.
- Add vanilla extract, espresso and erythritol. Mix until fully incorporated. Combine your eggs and egg yolk in a separate bowl and lightly beat. Start slowly adding them to your chocolate mixture while continuously whisking to avoid cooking your eggs.
- Add your coconut flour, cocoa powder, pinch of salt and baking powder. Mix again until all your dry ingredients are fully incorporated. Transfer your batter to an 8x8 brownie pan (lined with parchment paper) and spread it evenly.
- Bake for 9 minutes (8 minutes for super fudgy). Take out of the oven and let your brownies completely cool down (10 minutes) before cutting and serving. Your brownies need to cool down, or else they will crumble and collapse if you dig into them right away.