Keto Chocolate Brownies

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5 from 71 votes!

Seriously these are the best keto chocolate brownies and so easy to make too!

Prep Time8

Cook Time15

Total Time23

Course: Desserts

Cuisine: American

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: serves

Calories: 281kcal

Author: Megan Ellam

Equipment

Breville Hand Mixer
20 x 20 cm 8" brownie pan

Ingredients

100 g sugar free dark chocolate roughly chopped
1 teaspoon salt flakes REDUCE the salt if using fine salt or Himalayan salt as it is far more salty, see notes
200 g butter
100 g gold sweetener
4 eggs
1 tablespoon vanilla extract
1 teaspoon baking powder
¾ cup almond meal (75g) or 40g coconut flour
½ cup unsweetened cacao (60g)
2 tablespoons collagen or gelatin (optional)
1/2 cup pecans walnuts or macadamias

OPTIONAL CHOCOLATE FROSTING

200 g cream cheese
50 g butter
40 g thickened or heavy cream
30 g powdered sweetener
30 g unsweetened cacao
1 teaspoon vanilla extract

Metric - US Customary

Instructions

CONVENTIONAL METHOD

Preheat oven to 170 ̊C fan/190°C/375°F. Line a 20cm x 20cm (8 inch) brownie pan with baking paper.
Combine half the chocolate, salt, butter and sweetener in a saucepan and simmer over low heat until mixture is smooth. (Alternatively, do this step in the microwave).
In a large bowl add eggs, and remaining brownie ingredients including cooled chocolate mixture. Stir well to combine. Fold through remaining chocolate and nuts, if using. Spoon into prepared tray and smooth over the top.
Bake 15-20 minutes. Brownie should still be very soft and fudgy. It will firm up upon cooling.
For buttercream; place all ingredients into a mixer bowl. Using a stand mixer or hand mixer mix until frosting is creamy and well combined. Spread over the brownie and cut into bars to serve.

THERMAL METHOD

Preheat oven to 170 ̊C fan/190°C/375°F Line a 20cm x 20cm (8 inch) brownie pan with baking paper.
Grate half the chocolate 7 sec/speed 7. Add salt, butter and sweetener and cook 3 minutes/90℃/speed 1.
Add remaining ingredients and mix 30 sec/speed 4. Fold through remaining chocolate and nuts, if using. Spoon into prepared tray and smooth over the top.
Bake15-20 minutes. Brownie should still be very soft and fudgy. It will firm up upon cooling.
For buttercream; Mix all ingredients 1 min/speed 5. Scrape down sides of the mixer bowl. Mix for further 1 min/speed 5 or until smooth and fluffy. Spread over the brownie and cut into bars to serve.

Notes

Chocolate - I use Lindt 95% cacao for this recipe. It is very low carb and sugar and has a delicious bitterness that balances with the sweetness. Use whatever chocolate you prefer.

Almond Flour - use almond flour or almond meal. For a nut free brownie swap lupin flour or three tablespoons of coconut flour.

Sweetener - I use Sukrin Gold sweetener in my brownies. Any white granular sweetener can be used as long as it is a 1:1 ratio of sweetness to sugar and check that the weight is the same as regular sugar or granulated sweetener before using.

Storage - keep in an airtight container in the fridge for up to one week. Alternatively, freeze in a ziplock bag.

Alternative topping - if you do not want to make the buttercream, simply dust with extra cacao and serve with cream or ice cream if preferred.

Salt Flakes - I use sea salt flakes in this recipe. If using fine ground salt, table salt or Himalayan salt reduce to just a pinch as they are far saltier.

Nutritional values include both the brownie and frosting.

Nutrition