Rich Keto Brownies

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Rich Keto Brownies

Rich Keto Brownies have a great texture plus they can be jazzed up with coconut, walnuts or other tasty ingredients.

Course

Dessert

Servings

Servings

Ingredients

• 6 oz. Unsweetened Bakers Chocolate
• 8 Tb. Butter
• 1 Tb. Instant Coffee
• 5 drops Liquid Sucralose
• 6 Tb. Almond Flour
• 1/2 Tsp. Baking Powder
• 1/8 Tsp. Salt
• 4 Eggs
• 3/4 C Sugar Substitute I used 1/2 C of Sukrin:1 and 1/4 C of Xylitol
• 1/2 C Unsweetened Coconut optional
• 1/2 C Walnuts optional

Course Dessert Servings Servings Ingredients 6 oz. Unsweetened Bakers Chocolate 8 Tb. Butter 1 Tb. Instant Coffee 5 drops Liquid Sucralose 6 Tb. Almond Flour 1/2 Tsp. Baking Powder 1/8 Tsp. Salt 4 Eggs 3/4 C Sugar Substitute I used 1/2 C of Sukrin:1 and 1/4 C of Xylitol 1/2 C Unsweetened Coconut optional 1/2 C Walnuts optional

Instructions

1. Preheat the oven to 320 degrees.
2. Melt together the unsweetened bakers chocolate with the butter. Once the chocolate and butter are completely melted, add the sucralose and the instant coffee. Mix well and set aside.
3. In a second bowl, combine the almond flour, baking powder and salt.
4. In a third bowl mix together the vanilla, sugar substitute, and eggs. Once mixed stir in the melted chocolate mixture into the egg mixture. Pour slowly and mix fast. You do not want the eggs to cook while mixing in the chocolate. It is a possibility if the chocolate is still too hot.
5. Once the chocolate and egg mixture are combined, fold in the almond flour mixture. You want to do this with a spatula and only fold until combined. The more you mix these two steps the more likely the brownies will be cake like and not fudgy!
6. Bake for 20-30 minutes in a greased 9 x 9 inch baking dish or a 9 x 13 inch baking dish. Remove and allow them to cool completely before cutting into them. I store in the refrigerator but if you will be enjoying them over the next 2 days, they can stay on the counter in an air tight container.

This recipe is rich and decadent. Full of flavor and just a great brownie.  So many times when you are baking Keto sweets, the texture can be a huge turn off. Well don’t worry about that with this recipe! These brownies are soft and fudgy! I like to jazz my brownies up with some coconut flakes, macadamia nuts or even some good ol’ fashion walnuts. Here is how I made these TASTY Brownies!

Melt together the unsweetened bakers chocolate with the butter.

Once the chocolate and butter are completely melted, add the sucralose and the instant coffee. Mix well and set aside.

In a second bowl, combine the almond flour, baking powder and salt.

In a third bowl mix together the vanilla, sugar substitute, and eggs.

Once mixed stir in the melted chocolate mixture into the egg mixture. Pour slowly and mix fast. You do not want the eggs to cook while mixing in the chocolate. It is a possibility if the chocolate is still too hot.

Bake for 20-30 minutes in a greased 9 x 9 inch baking dish or a 9 x 13 inch baking dish.  Remove and allow them to cool completely before cutting into them.

I store in the refrigerator but if you will be enjoying them over the next 2 days, they can stay on the counter in an air tight container.