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The Best Keto Brownies


I'm sure by now many of you have heard, #keto is trending. Last year, I remember Whole30 being the big thing but as of late, almost everyone I know has either tried keto or is interested in trying it. From what I understand, it works! My friends have seen actual results! Am I going to try it? Well, only if I can still eat brownies. Hence, this recipe.
Keto seems pretty easy to follow since you can still have ALL the butter, heavy cream, and cheese you want. But then at the same time, you can barely have ANY CARBS. Like, how? Butter, heavy cream, and cheese sound like the perfect beginning to a potato dish. But nope, no potatoes.
So, if I can't have potatoes, I knew I had to make sure that I would still be able to have brownies. So, I did some research and keto brownies DO exist! In fact, a few people have already made them. I did my due diligence, read through each recipe's reviews and I found this one to be pretty solid all around.
And because there is no such thing as too much chocolate, I made a chocolate glaze to top them with. I also used instant espresso powder in the batter to enhance the chocolate flavor. You really can't even tell a difference between these or any other standard brownie recipe.

They are thick, super fudgy, melt in your mouth and extra rich. Grab a glass of milk cause you will need it! Almond milk that is. Gotta keep it keto-friendly  :-P

The Best Keto Brownies

Yield: 16 squares
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Ingredients:

3.5oz dark chocolate (preferably Lily's brand, it is sweetened only with stevia)
1/4 cup (4 tablespoons) unsalted butter
3 large eggs
3/4 cup powdered erythritol (if using Swerve, use confectioners)
1 large ripe avocado (measure it out and make sure it is 200 grams)
1/4 cup coconut milk
1 and 1/2 cups almond flour
1/4 cup coconut flour
1/2 cup cacao powder
2 teaspoons baking powder
1 teaspoon instant espresso powder

For the dark chocolate glaze:
1.8 oz dark chocolate
2 tablespoons butter
1/4 cup heavy cream

Directions:

Preheat oven to 350 degrees F.

In a glass bowl, add dark chocolate and butter. Microwave in 30 second increments until butter and chocolate are completely melted. Make sure to stir between each increment.

In a small food processor, add avocado and coconut milk and process until smooth and creamy.

In a large bowl, add eggs, erythritol, and avocado mixture and beat together using an electric hand mixer until well-combined. Add in melted dark chocolate and beat until incorporated.

Whisk together dry ingredients in a separate bowl. Then, add to wet ingredients and beat until well-combined. Batter will be slightly thick, don't worry. It will turn out fine.

Spread batter into a glass 8 x 8 baking dish. Bake in preheated oven for 20-25 minutes. Test for doneness with a toothpick; it's done when a few moist crumbs remain on the toothpick.

Transfer to cooling rack while you prepare glaze.

In a small saucepan over medium heat, heat heavy cream and butter until butter is melted and heavy cream is simmering. Pour over dark chocolate chips. Let stand for a few minutes then stir together to combine until smooth.

Pour glaze over brownies and spread evenly with a small offset spatula. Let cool to room temperature before cutting and serving. 

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