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The Best Keto Brownies

The Best Keto Brownies

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

  • 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
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.