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.
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
Nutrition
Calories: 166kcal