Keto Brownies

These low-carb, keto-diet-friendly chocolate brownies are flaky on the outside, moist and gooey on the inside. You'll have trouble believing these brownies have a fraction of the carbs in a traditional recipe.

Ingredients

Macronutrients

per serving of one brownie

Micronutrients

per serving of one brownie

Step 1

Preheat the oven to 340 degrees F (171 degrees C.

Step 2

Combine the eggs (at room temperature), vanilla extract, the granulated sugar-substitute, and the melted butter (or coconut oil) in a medium-size mixing bowl. Stir thoroughly to combine the ingredients. Add the almond milk (at room temperature) and brewed espresso. Stir.

Step 3

Then add the almond flour, baking powder, and sift in the cocoa powder. Stir to combine the batter. Then incorporate the dark chocolate chips into the batter. Retain a few chips or flakes of chocolate to sprinkle on top of the batter before baking (optional).

Step 4

Pour the mixture into a square baking dish (8 in x 8 in for 16 servings) lined with parchment paper. Bake at 340 degrees F (171 degrees C) for 35 to 40 minutes.

Step 5

Let it cool. Remove by pulling the parchment paper out of the pan. Then cut into 16 even-size portions (for each 8” x 8” pan full of brownies).

Notes

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