The key to making these brownies come together is the process in which you prepare the ingredients. Beating the eggs until they turn pale and begin to thicken is important because it incorporates air and begins to form an intricate structure between the egg and granulated sweetener that will give you a better crumb, while the butter and chocolate mixture which is added later amps up the fudgy texture.
Keto baking can be tough when a recipe calls for ingredients that you may or may not have access to. Sure, if you’ve been keto for a little while you may have a stockpile of approved flours and additives but what do you do when you run out or if you don’t have quite enough almond flour and you are craving a fudgy brownie? You pull out this simple and satisfying recipe for keto brownies that uses only basic ingredients!
Keto Brownies Recipe
- 6 oz. dark chocolate at least 80%
- 6 tbsp butter unsalted
- 2 tbsp coconut oil
- 4 large eggs
- 3/4 cup erythritol powdered
- 1/2 tsp vanilla extract
- 1 dash salt or to taste
- 2 oz almond flour
- 1/2 tsp baking powder
- 3 tbsp walnuts coarsely ground
Preheat the oven to 350°F (175°C), and line an 8″ square baking pan with parchment paper. Put butter, coconut oil, and chocolate in a microwave-safe bowl. Let them melt in a mikrowave for a minute and a half. Take the bowl out, stir the mixture until uniform. Set aside to cool.Using an electric mixer, mix the eggs,erythritol ,vanilla extract , and salt. Mix on high for at least 3 minutes. Btw, salt brings the best out of chocolate in chocolate desserts.Carefully whisk in the chocolate mixture until just combined.In a small bowl, sift and stir almond flour and baking powder.Now carefully mix the flour into the egg-chocolate mixture until just combined. Do not use an electric mixer in this step!Pour the mixture into the prepared baking pan and spread it out evenly using a spatula.Sprinkle with crushed walnuts and/or some chopped chocolate if you wish. You can skip this step, or use any other type of nuts or peanuts.Put in the oven and bake for 20 minutes (the less the fudgier). When a toothpick is inserted in the center, it shouldn’t come out clean. You want the brownies to stay sticky in the middle, but the outside should already be kind of crunchy. Don’t over-bake. When done baking, take the whole batch out of the pan, together with the parchment paper, and let cool down. When cooled, cut into 20 equal size brownies.