Keto Chocolate Brownies
Seriously these are the best keto chocolate brownies and so easy to make too!
Prep Time8 minutes mins
Cook Time15 minutes mins
Total Time23 minutes mins
Course: Desserts
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 16 serves
Calories: 281kcal
OPTIONAL CHOCOLATE FROSTING
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.
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.
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