This weeks recipe is a Keto Brownies! Well this recipe was certainly a challenge but as usual Sarah came through and figured it out. Four batches later, and a late Friday video remake; but we got it done and they were delicious, and easy to make.
So last month in the keto crate we received a ready made brownie mix, and while I enjoyed the ease and convenience of the product, something about the ingredients upset my stomach. So I wanted to try and create something similar, without the additional fibers that the mix contained. After all brownies are one of the most delicious, universally- liked desserts ever invented.
Making keto desserts can be so much fun, but the only thing I like more than making yummy low-carb recipes, is easy recipes. These keto chocolate brownies come together in one bowl and only have five ingredients. You won’t even need a mixer, just a whisk.
These keto brownies are decadent and delicious, fudgy and firm.
Rich, very chocolatey, but not too sweet. You can get your chocolate fix with these tasty brownies and still practice the keto lifestyle.
They’re perfect for a snack, or anytime you’re craving something sweet or chocolate. And if you’re like me and you have no self-control… These brownies freeze very well.
Keto sweeteners can be tricky, and sometimes complicated. Personally I like a combination of sweeteners… I like to use powdered erythritol sweetener because it melts well into the batter and adds the right amount of sweetness and moisture, but I also like a squeeze of Splenda or Stevia to offset the cooling taste that can sometimes occur with using a erythritol product.
Chocolate itself can be difficult to work with at times, even for those using traditional sugar sweeteners and flours. I had to go back to the drawing board many times, I hope my efforts to perfect this recipe will make it easier for you to have confidence in your kitchen!
Here are a few things I learned on my brownie journey:
~ room temperature eggs are essential
~ using a small amount of cocoa powder still makes these delectable without creating the denseness that over using cocoa powder can create.
~ Do not “pack” your cocoa
~ Do not overbake your brownies. Slightly under done is better than over cooked brownies!
~ Combined sweeteners make the most authentic taste
I’m an old-fashioned girl for the most part, and so I enjoy using a double boiler versus a microwave for combining and melting my ingredients. I like the ability to “see“ my products melting. But feel free to use the microwave if that’s something that you enjoy. I also found the addition of nuts to be very enjoyable here. But they are of course completely optional.
FOLLOW-UP TASTE TEST by C.J.
Well after 4 batches of brownies we finally got it right! The first batch was definitely too rich, it included 11 tablespoons of Cocoa, it was too much for our taste. Batches 2 and 3 were just off, bad and we had multiple problems with the recipe. We filmed it was prepared to publish but I just couldn’t let us do a bad recipe. Batch 4 is the best, even a day after making them. They are much lighter and not as dense, the chocolate flavor is just right at 6 tablespoons and they remain moist as well.
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Here is a companion blog post to get the best results from our Keto Quick Start Guide
- Melt butter, sweetener, and cocoa in double boiler or microwave safe bowl until well combined. Mixture will bind and look grainy so don’t worry. Let cool slightly. Begin adding eggs one at a time, whisking well after each addition. Add vanilla and almond flour. Whisk thoroughly.
- Add cream for extra richness if desired. Add chopped nuts(optional)
- Pour into an 8x8 baking dish lined with oiled parchment paper. Bake at 350° For 22 minutes. Let cool. Cut and serve.
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other Keto recipes that might interest you. This week we decided to highlight another very popular and easy to make Keto Brownie Bites.
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