Double Chocolate Keto Brownies

Do you ever get a serious craving for chocolate? I know I do. One of the hardest things for me to adjust to when I went low carb was not having some of my favorite chocolate snacks stashed in my cabinet, such as chocolate bars, brownies, or chocolate chip cookies.

This last month I worked on a cure for my chocolate craving, and am pleased to say the result was absolutely delicious.

These double chocolate keto brownies have a rich, dark chocolate flavor that can only be achieved by using Dutch Processed Cocoa. 

“Does this really matter?” You may ask, and may think any brand of cocoa will do. 

The answer is yes, this really matters, and is absolutely vital to achieving a top notch chocolate product.  

When I was first introduced to Dutch processed cocoa I was astounded. I had thought I didn’t really like homemade chocolate products for I felt they were lacking a LOT in the chocolate department. However, when I baked my chocolate treats with Dutch Processed Cocoa, they were rich in chocolate flavor, and that something missing was found. From that day forward I have only used Dutch Processed Cocoa, from The Prepared Pantry in my chocolate goods.

If you don’t believe me, and are planning to go ahead and make the following recipe with the bland run of the mill cocoa found in most grocery stores, you may be disappointed in the final results. However, you are free to do what you would like. If you enjoy setting yourself up for a disappointing and sad life wasted on bland chocolate, go ahead. Live life as you wish. Me on the other hand, I think life is too short to waste on mediocre chocolate. 🙂 

How to Make Double Chocolate Keto Brownies

When making brownies I always start with my dry ingredients, and mix all of them into one bowl.(Sweetener, cocoa powder, almond flour, coconut flour, gelatin, baking powder, salt, and espresso powder.) Try to break up any clumps of cocoa as much as possible, and whisk the ingredients until everything has been distributed evenly.

Next, add your eggs, melted butter, vanilla, and water to the mix and whisk the ingredients together until you have a smooth, delicious chocolate batter. 

Pour the batter into a greased 8 inch square pan, and use a spatula to smooth out the batter. Keep in  mind, that the flours used absorb moisture, and the longer your batter sits the harder it may be to smooth out.

 

 

Once your batter is spread in the pan, sprinkle your sugar free chocolate chips on top of the batter. I highly recommend using Lily’s Chocolate Chips as they are absolutely delicious!

Bake your brownies at 350° F for 15 to 20 minutes, or until the brownies have started to crack, and the edges have just started to pull away from the pan. Don’t bake too long though, or your brownies will be dry and crumbly. It’s okay if the middle seems a little gooey, as I personally would rather err on the side of caution and love a gooey brownie! 

If you would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an  affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

Double Chocolate Keto Brownies

These scrumptious double chocolate keto brownies are the cure for any chocolate craving. Not only are they rich in chocolate flavor, the soft texture of these brownies is guaranteed to please. Brownies like these just made the low carb life, oh so much better.   
Prep Time 15 mins
Cook Time 20 mins
Servings 9 servings
Calories 166 kcal

Ingredients
  

  • 2/3 cup erythritol (or sweetener of your choice)
  • 1/2 cup almond flour
  • 1 tablespoon coconut flour
  • 1/3 cup plus 1 tablespoon dutch processed cocoa
  • 1 tablespoon gelatin
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup water
  • 1/3 cup sugar-free chocolate chips

Instructions
 

  • Preheat the oven to 350° F, and grease a square 8 inch baking pan.
  • In a large bowl whisk together all of your dry ingredients until everything has been evenly distributed. (Sweetener, cocoa powder, almond flour, coconut flour, gelatin, baking powder, salt, and espresso powder)
  • Add your eggs, melted butter, vanilla, and water to the mix and whisk the ingredients together until you have a smooth, delicious chocolate batter. 
  • Pour the batter into a greased 8 inch square pan. Use a spatula to evenly distrubute and smooth out the batter. Keep in my mind, that the flours used absorb moisture, and the longer the batter sits the harder it may be to smooth out.
  • Sprinkle your sugarfree chocolate chips on top of the batter. Bake for 15 to 20 minutes, or until the brownies have started to crack, and the edges have just started to pull away from the pan. Remove from the oven and let the brownies cool completely before cutting into squares.

Notes

Total Fat - 15 grams
Total Carbs - 7 grams
Net Carbs - 3 grams
Protein - 4 grams

 

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