January 28 2019 recipe & photo by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Keto brownies
Want a decadent keto chocolate treat? Well, there's no such thing as too much chocolate with this keto double chocolate brownie, featuring cocoa and dark chocolate. It's a great dessert for a party, but they'll go in a flash so be sure to save a few for you!
USMetric
servingservings
Ingredients
- 6 oz. 170 g butter, softened
- 1⁄3 cup 80 ml almond butter
- 3 3 large egglarge eggs
- ¾ cup (5½ oz.) 180 ml (160 g) erythritol
- 1⁄3 cup (1 oz.) 80 ml (30 g) cocoa powder
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- ½ tsp ½ tsp baking powder
- ¼ tsp ¼ tsp salt
- 2 tbsp 2 tbsp water
- 1 tbsp 1 tbsp vanilla extract
- ½ tsp ½ tsp instant coffee powder (optional)
- 1 oz. 28 g dark chocolate with a minimum of 80% cocoa solids, chopped
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Making low carb simple
Instructions
- Preheat oven to 350°F (175°C) degrees.
- Line a 9” by 13” (23 x 33 cm) baking dish with parchment paper.
- Use a hand mixer or stand mixer to combine the butter, almond butter, eggs, and sweetener. Mix well until the sweetener is thoroughly incorporated.
- Add the cocoa powder, almond flour, baking powder, salt, water, vanilla extract, and instant coffee powder and stir until smooth. Lightly mix in the chopped chocolate bar.
- Pour the mixture into the baking dish and smooth with a spatula. The batter will be thick.
- Bake for 25 to 28 minutes or until just set. Do not overbake or the bars will be dry.
- Let cool for 20 to 30 minutes before cutting.
Tips
For a less sweet brownie you can reduce or eliminate the erythritol sweetener.
For an even more decadent dessert, serve with unsweetened whipping cream, beaten to soft peaks.
Store covered in the refrigerator to prevent drying out.
Please read step 2 of the Instructions.
If you get 24 servings, they are 2g carbs each.
Dairy butter and almond butter are very different in taste and texture.
You could try peanut butter.
Is it possible they were overbaked?
Baked for 20 mins and they were still dry
As shown in the video, this should be a very thick batter.
Great! So glad everyone enjoyed them!
Yes, these will freeze well! You can let them thaw on the counter when you are ready to enjoy them.
Hi, Jonathan! I just confirmed with our recipe team that 1 tbsp is correct! :)
Hi, Christopher! They should last about a week or so, and they should be stored covered in the refrigerator to prevent drying out.
Yes, but as they have different levels of sweetness, that amounts won't be the same. There may be a conversion chart on the bag.
The nutrition panel shows the nutrition information for one serving.
You can replace it with coconut flour but not in equal amounts. 1 cup of almond flour can be substituted for ⅓ cup of coconut flour. You might also need to add additional eggs.
Hi, Jim! 1 cup of almond flour can be substituted for 1/3 cup of coconut flour. Find more info here! https://www.dietdoctor.com/low-carb/recipes/baking
This means if you decide the recipe by 24 each brownie square will be at LEAST 6/7g per square?
Am I missing something?
For our recipes, we deduct erythritol as part of the net carbs. Erythritol is generally safe and does not affect blood sugar for most people.
Lactose free butter (or ghee) should work well in this recipe.