Best Keto Brownies
This Keto Brownies recipe is moist and full of chocolate flavor without being overly heavy or wet. They are reminiscent of Texas sheet cake. The recipe makes a batch of 12 and they come in at 3.1 net carbs each.
Servings: 12 brownies
Calories: 142kcal
Ingredients
- 3/4 cup almond flour
- 3/4 cup powdered swerve or preferred cup for cup 0 calorie sweetener
- 1/4 cup cocoa baking powder
- 2 tbsp coconut flour
- 1 tsp xanthan powder
- 3/4 tsp baking powder
- 1/4 tsp salt
- 6 tbsp butter
- 1/3 cup sugar free chocolate chips (Lily's chips were used in the nutrition calculation)
- 1 tbsp vanilla extract
- 3 eggs extra large
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prep cupcake or squares pan with cupcake liners and spray lightly with pan spray.
- Stir together all the dry ingredients.
- in a small microwave-proof bowl, melt chocolate on high for thirty seconds. Add the butter to the bowl and microwave 10-15 seconds more until the butter is melted. Stir the mixture to combine the chocolate and butter.
- Stir the chocolate mixture with the vanilla into the dry ingredients.
- Add the eggs to the batter and stir till thoroughly combined. (You do not need to beat this mixture, just get the lumps out. )The batter will be very thick.
- Divide mixture evenly into the prepared liners in the pan. With the back of a moistened spoon, press mixture into cups to flatten.
- Bake for 13-17 minutes. Use the toothpick method to determine if brownies are finished baking. The toothpick should not be wet or completely dry. It should have traces of brownie clinging to it.
- Allow brownies to cool in pan for 5 minutes before removing and allowing them to cool on the counter or on cooling rack.
Notes
*As stated on my blog, I never count the sugar alcohols toward carbs as they have no impact on blood sugar.