Amazing Fudgy Keto Brownies!

24 45 517
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 16
Amazing Fudgy Keto Brownies!
Health Highlights
These fudgy keto brownies were some of the most delicious low carb and keto brownies my family has ever had. The secret ingredient? Chia seeds!

Ingredients


1 cup Dark chocolate
1 cup Dark chocolate
128 gm Coconut oil (can use butter, ghee or coconut)
128 gm Coconut oil (can use butter, ghee or coconut)
3 large egg Egg
3 large egg Egg
15 drop(s) Stevia sweetener, liquid
15 drop(s) Stevia sweetener, liquid
3/4 cup Erythritol (powdered)
3/4 cup Erythritol (powdered)
1 cup Almond flour/meal, Bob's Red Mill ((3.5 oz/ 100 g))
1 cup Almond flour/meal, Bob's Red Mill ((3.5 oz/ 100 g))
1/2 cup Cocoa powder, unsweetened ((1.6 oz/45 g) plus 1 tablespoon)
1/2 cup Cocoa powder, unsweetened ((1.6 oz/45 g) plus 1 tablespoon)
1/4 cup Chia seeds, ground ((1.1 oz/ 30 g) ground chia seeds*)
1/4 cup Chia seeds, ground ((1.1 oz/ 30 g) ground chia seeds*)
1/2 tsp Baking soda
1/2 tsp Baking soda
1 tsp Cream of tartar
1 tsp Cream of tartar
2 tbsp Coconut oil (Can use butter, ghee, or coconut oil)
2 tbsp Coconut oil (Can use butter, ghee, or coconut oil)
1/4 cup Coconut cream ((2 fl oz/60 ml; heavy)
1/4 cup Coconut cream ((2 fl oz/60 ml; heavy)

Instructions


  1. Preheat oven to 350 F (gas mark 4) and position the rack to the middle. Spray an 8x8 square (20x20 cm) brownie pan (I used a 9x9 inch) with coconut oil and line with parchment so that the bottom and two opposite sides are mostly covered. Leave the excess parchment so that you can pull the brownies out of the pan when cool.
  2. Break the chocolate into small pieces (save 1/3 cup for chocolate layer) and add it and the coconut oil into a small bowl placed over slowly simmering water. When most of the chocolate has melted, remove the bowl and stir the chocolate.
  3. Place the eggs, stevia and powdered erythritol into a medium bowl and mix to combine. Next beat in the melted chocolate mixture. Add the almond flour, cocoa powder, ground chia seeds, baking soda and cream of tartar and starting on low speed and gradually getting faster, mix until thoroughly combined. (starting on low prevents the cocoa powder from making a big cloud!)
  4. Spread the thick brownie batter into the pan and bake for 15-20 minutes. Let it cool in the pan. When cool, run a sharp thin knife around the edge and lift the brownies out of the pan with the parchment. Don't worry if it cracks.
  5. Break the remaining chocolate into small pieces and place into a small bowl with the  remaining 2 Tbsp coconut oil. Pour the heavy coconut cream into a small saucepan and, over medium heat, bring it up to a simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir until combined and glossy. Let it cool a bit and thicken. Spread over the brownies and let cool in the fridge until the chocolate has hardened.
  6. Cut and serve. 
  7. Refrigerate any remaining brownies and enjoy at room temperature.

Nutrition Facts

Per Portion

Calories 517
Calories from fat 406
Calories from saturated fat 242
Total Fat 45 g
Saturated Fat 26.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 6.0 g
Cholesterol 82 mg
Sodium 113 mg
Potassium 491 mg
Total Carbohydrate 23.1 g
Dietary Fiber 7.9 g
Sugars 7.9 g
Protein 8.6 g

Dietary servings

Per Portion


Meat Alternative 0.9

Energy sources


Pygal15%419.4277159208908116.606647493160979%357.7113244856993279.87212406802497%361.77743588770875109.1629412364715515%79%7%CarbohydratesFatProtein
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