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Mad Creations Keto Recipes
a chocolate brownie with ice cream on top

Keto Chocolate Brownies

Seriously these are the best keto chocolate brownies and so easy to make too!
5 from 22 votes
Prep Time: 8 mins
Cook Time: 15 mins
Total Time: 23 mins
Course: Desserts
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 281kcal
Author: Megan Ellam
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Servings: 16 serves
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Equipment

  • Breville Hand Mixer
  • 20 x 20 cm 8" brownie pan

Ingredients

OPTIONAL CHOCOLATE FROSTING

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 170 ̊C. Line a 20cm x 20cm brownie pan with baking paper.
  • Combine half of 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 the eggs, and remaining brownie ingredients including the cooled chocolate mixture. Stir well to combine. Fold through the remaining chocolate chunks and nuts, if using.
  • Spoon into the prepared tray and smooth over the top.
  • Bake for 15-20 minutes. Brownie should still be very soft and fudgy. It will firm up upon cooling.
  • For the buttercream; place all ingredients into a mixer bowl. Using a stand mixer or hand mixer mix until the frosting is creamy and well combined. Spread over the brownie and cut into bars to serve.

THERMAL METHOD

  • Preheat oven to 170 ̊C. Line a 20cm x 20cm 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 seconds/speed 4. Fold through the remaining chocolate chunks and nuts, if using.
  • Spoon into the prepared tray and smooth over the top.
  • Bake for 15-20 minutes. Brownie should still be very soft and fudgy. It will firm up upon cooling.
  • For the 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

  1. 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.
  2. Almond Flour - use almond flour or almond meal. For a nut free brownie swap lupin flour or three tablespoons of coconut flour.
  3. 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.
  4. Storage - keep in an airtight container in the fridge for up to one week. Alternatively freeze in a ziplock bag.
  5. 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.
  6. 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.
  7. Nutritional values include both the brownie and frosting.
 
 
 
 

Nutrition

Serving: 1serve | Calories: 281kcal | Carbohydrates: 3g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 276mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 488IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg | Magnesium: 6mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!