Keto Brownies Recipe
Delicious & decadent Paleo Keto Fudge Brownies
Following a strict keto or paleo diet isn’t always easy, especially when you’re craving something indulgent, sweet and fudgy. Unfortunately, most cakes and puddings are laden with carbs and sugar, making it a complete no-go. But what if I told you that this Keto Fudge Brownie recipe contains only 1g of carbs per slice?! And it tastes delicious too.
It might be hard to believe but stick with me here. This fudge brownie is ridiculously easy to make, super decadent and, unlike some ‘diet desserts’, it tastes just like a normal brownie.
What makes these brownies ‘healthier’ than a normal brownie is that it uses organic pure cocoa powder rather than real chocolate, which means no refined sugar, palm oil or preservatives. Not to mention, it’s much less expensive than using keto-friendly chocolate! Also, when it comes to picking the right cocoa try to use the best quality you can afford. My favourite brand to use for this recipe is organic pure cacao powder of Terrasoul.
The key to getting super gooey brownies is to not bake them for too long, otherwise, it will become dry and crumble in your hands. Even if they are slightly undercooked that’s fine as it will continue to cook while cooling and can be chilled in the fridge to harden up a bit more.
You’ll know once it’s ready by piercing the center of the mixture with a toothpick, while it’s in the oven. The batter shouldn’t be too wet or too dry – it should be moist. It’s also crucial that your eggs are room temperature as this can affect the overall texture of the batter. Cold eggs will make it thick and gloopy
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 16 brownies
Ingredients for this keto fudge brownies recipe:
130g unsalted grass-fed butter OR 8 tbsps of organic coconut oil and 1 tbsp of organic coconut cream
140-200g of natural xylitol, powdered erythritol OR coconut sugar if paleo
80g of organic cocoa powder
½ tsp of organic Himalayan salt
2 organic eggs
70g of organic almond flour
Method for this keto fudge brownies recipe
Preheat your oven to 350°F/180°C and line the bottom and sides of an 8×8 inch baking tray with parchment paper
Mix butter, sweetener, cocoa powder and salt in a medium bowl. Melt over a hot pan of water (not boiling) and whisk constantly
Ensure the batter has been heated enough so that the sweetener has melted
Remove from heat and allow to cool
Add the eggs one at a time and whisk thoroughly, until it’s incorporated into the mixture – it should have a smooth and silky texture
The texture will also depend on the type of sweetener you use. For example, if using erythritol, your batter could end up too thick, so you might want to add an extra egg
Add the almond flour, and continue whisking for another minute or two
Place the mixture in the lined tray and bake for 15-25 minutes, or until the center has set. Use a toothpick to check the batter. It shouldn’t be runny, just moist. Also, remember that the brownies will continue to cook as they cool
Take the brownies out of the oven and leave to cool completely. This is important because if you try to cut into it warm they will fall apart! To get a cleaner finish pop them in the freezer for about 10 minutes
Ingredient spotlight: Sweeteners
Sweeteners aren’t for everyone and I personally tend to avoid them. However, for certain recipes (like this keto fudge brownie) they can really alleviate the taste and stop it from being too bitter. Just remember to practice moderation. Sweeteners should be used for the occasional treat, not every weekend!
If you do decide to use sweeteners in your baking there are many options available to you, but the most popular and highly recommended is natural xylitol, which doesn’t leave too much of an aftertaste and gives your bakes a chewier texture. Xylitol also won’t dry out, which makes it ideal for getting that gooey brownie texture – just keep your pets away as it can be very toxic!
Healthy kisses #SandraBloom