Hi Everyone! Happy weekend! So this weekend’s sweet treat was brownies! We were feeling like Brownie and Ice Cream Sundaes for our weekend sweet cheat, but still like to try to stay as close to keto as possible, so returning to our normal diet isn’t too difficult. So here is MY version of Chocolaty Keto Brownies! 🙂
Ingredients
1/4 Cup Almond Flour
1/4 Cup Coconut Flour
1/2 Tsp Baking Powder
1/2 Tsp Salt
1/3 Cup Cocoa Powder (I used 50% Special Dark Hershey’s, 50% Regular Cocoa Powder)
2 Eggs
5 Tbsp Butter (soft or melted)
4 Tbsp Coconut Oil (Liquid state)
1/4 Cup of Swerve (You can use another sweetener if you prefer, but may alter the macros- so calculate accordingly)
1/4 Cup Black Coffee (Fresh Brewed)
1 Tsp Vanilla Extract
Directions
Step One: Preheat the oven to 350 degrees. And spray a baking pan (I used an 8×8) with cooking spray.
Step Two: Combine dry ingredients listed above- Almond Flour through Cocoa Powder, sift with a fork so no clumps. (Not including the swerve)
Step Three: Combine wet ingredients listed above- 2 eggs through Vanilla Extract (except the coffee! That comes later).
Step Four: Add wet ingredients to the dry and mix until fully combined.
Step Five: Slowly add in the hot coffee and stir until fully combined.
Step Six: Transfer the batter to the baking pan and cook in the over for around 20 minutes. I’m honestly not entirely sure on the exact time because most of the time I forget to even measure the ingredients which makes it hard to share a recipe! lol. So I will say roughly 20 minutes… You can tell when they are done because A- The batter does not jiggle and might even have a few cracks in the top, and B- A toothpick test (stick a toothpick in the center of the brownies when it is just about done. If the toothpick is clean then the batter is cooked.)
Step Seven: Remove from Oven, let cool slightly and serve warm or package for later 🙂
Makes 12 Servings: Macros: 113 Calories, 11.2g of Fat, 5.9g of Carbs, 1.8g of Fiber (so 4.1 net carbs) and 2g of protein.
Please note- These brownies were moderately fudgey. To make a fudgier brownie, simply increase the butter by about 1-2 Tbsp. But I’d try my way first, as there in my opinion were perfect! Please remember to adjust the macros accordingly as the above will no longer apply if you alter the recipe.
Hope you Enjoy! 🙂
The above Brownie Sundae is made with my homemade brownies, Halo Black Cherry & Vanilla Ice Cream and Reddi Whip Whip Cream! When hot fudge is added to the sundae, we try to keep it to a minimal or choose a healthier option, taking into consideration the sugar, carbs and calories).
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