Yummy Keto Brownies

You’re in for a treat because these are the world’s best keto brownies you’ve ever tasted. We have made this Yummy Keto Brownies over a dozen times until we finally found the Perfect version. These Yummy Keto Brownies are not only super fudgy but moist too and have a crispy outside layer which will melt in your mouth. At just 1 net carb per brownie, They’re so good that no one can even guess that they are keto and these are much better than regular ones.

If you’re having cravings for a sweet tooth and you have no self-control, then we suggest only baking a small batch because we went through batches this week because of how good they are! These keto brownies are perfect for a midnight snack.

How to make:

• The chocolate: You need a good quality chocolate because this is what makes or breaks brownies. To make this recipe, you need BOTH chocolate chunks and cocoa powder that will give a perfect texture. So choose the best kind of chocolate. You need a 100% dark BAKING chocolate for the chocolate chunks (85-99%) should work. You may also like to add sugar-free chocolate chips or chopped up chocolate chunks into the batter that will give you brownies which are extra fudgy. Lilly’s sugar-free chocolate chips are perfect for the chocolate chips because they are made with stevia.
• The flour: Almond flour is the perfect option for keto desserts so we highly recommend sticking with it. If you want to use coconut flour, then substitute 1/4 the amount of almond flour with coconut flour.
• The Sweetener: To choose between a Keto sweeteners can be tricky sometimes. So, in order to keep things simple, we prefer Powdered Erythritol Sweetner . Ut not only melts well into the batter but it also gives the perfect amount of sweetness to the brownies. Lakanto Monkfruit , powdered Xylitol or Powdered Swerve sweetener are also good options and can be used with a 1:1 ratio instead of erythritol.

Ingredients

• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 3/4 cup erythritol
• 1/2 tsp baking powder
• 1 tablespoon instant coffee optional
• 10 (or 1/2 cup + 2 Tblsp) tablespoons butter
• 2 oz dark chocolate
• 3 eggs at room temperature
• ½ teaspoon vanilla extract optional

Instructions

1. Heat oven to 350 degrees F. Line an 8×8 inch pan with aluminum foil, parchment paper or grease with butter.
2. Take a bowl, stir baking powder, erythritol, almond flour, instant coffee and cocoa powder.
3. Take a microwave-safe mixing bowl, Melt chocolate and butter for 30 seconds to 1 minute until just melted. Whisk in the vanilla and eggs then gently whisk in the dry ingredients until mixed through. Keep in mind to not to over mix the batter.
4. Now put batter into a baking dish and bake for 18-20 minutes and use a toothpick to insert and if it comes out moist. Let it cool for at least 30 mins to 2 hours in the fridge.
5. Slice into 16 small squares.

Nutrition