Easy Keto Brownies
These simple keto brownies are made using affordable ingredients and are immensely satisfying. Better than regular brownies.
Servings 9 Brownies
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.
Please note that Keto Brownies, and keto baked goods in general tend to over-cook very quickly. So have your timer ready and cook your brownies at the exact temp of 375F and for no more than 9 minutes. If you do leave them longer, and I mean longer by just 30 seconds, they will be dry and too dense to enjoy.
When you take them out of the oven, they will look a little undercooked. Don't worry, that's exactly what you want to see. Let them completely cool-down, for at least 10 minutes, cut and enjoy :)
It goes without saying that if you are not a fan of dark chocolate, this recipe will be a little too much on the bitter-side. Add more sweetener and taste your batter to make sure that the taste is suitable for you.
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Serving: 1Brownie | Calories: 185kcal | Carbohydrates: 10g | Protein: 4g | Fat: 16.6g | Saturated Fat: 9.9g | Fiber: 3.5g