Best Fudgy Keto Brownies Recipes

FUDGY KETO WALNUT BROWNIES

Fudgy Keto Walnut Brownies image

These brownies are as quick as they are delicious! A hefty dose of walnuts reinforces their lightly nutty flavor from the addition of almond flour. For dark chocolate lovers only.

Provided by norasingley

Categories Candy

Time 23m

Yield 1 8" x 8" pan

Number Of Ingredients 8

Ingredients

5/8 cup unsalted grass-fed butter
3/4 cup dark unsweetened cocoa
3/4 cup sugar alcohol (xylitol)
2 large eggs, at room temperature
1/2 cup plus 2 tablespoons almond flour
1 1/4 cups walnuts, lightly chopped
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Steps:

Preheat oven to 350 degrees.
Grease an 8" x 8" cake pan with nonstick cooking spray and line with parchment, leaving a 2-inch overhang on all sides. Grease parchment.
Fill a medium pot with 2 inches of water and bring to a brisk simmer. Into a bowl that fits snuggly on top of the pot, combine butter, cocoa powder, and xylitol. Cook, stirring frequently, until butter is melted and xylitol is dissolved. Whisk until smooth. Remove from heat and add eggs, almond flour, walnuts, vanilla, and salt. Stir to combine. Transfer to prepared pan and smooth top.
Transfer to oven and bake until a toothpick inserted into the center comes out nearly clean, about 15 minutes. Note that the brownies will still look slightly underdone. For a truly fudgy texture be careful not to overbake! Remove from oven and let cool on a rack. Remove from pan and cut into squares.

Nutrition Facts : Calories 2275.9, Fat 228.8, SaturatedFat 90.2, Cholesterol 677, Sodium 2334.6, Carbohydrate 58.7, Fiber 31.2, Sugar 5.9, Protein 48.7

FUDGY KETO BROWNIES

Fudgy Keto Brownies image

We adored this Keto-friendly dessert. If you've been on a low carb plan and looking for a sweet treat give these fudgy brownies a try. They have a different texture and taste than regular brownies, so if you don't follow a Keto lifestyle you may not like these. Chia seeds add a slightly nutty flavor. Soft and gooey, these...

Provided by Jenny Wickham Nelson

Categories Chocolate

Time 40m

Number Of Ingredients 12

Ingredients

1 stick butter, melted
1/3 c erythritol
1/3 c sucralose
1/3 c cocoa, unsweetened
1 Tbsp dark chocolate cocoa powder
2 large eggs
1/4 c almond flour
1/4 c chia seeds ground
1/2 tsp baking powder
1/2 tsp pure vanilla extract
1 pinch sea salt
1/2 c sugar-free chocolate chips

Steps:

1. Combine melted butter and erythritol. Let sit for 5 minutes to dissolve the sweetener.
2. Add sucralose (Splenda) and cocoa powder. Stir until smooth.
3. Add eggs and vanilla.
4. Mix until eggs are incorporated.
5. In a separate bowl, combine the rest of the dry ingredients and stir together until well blended.
6. Slowly add the dry ingredients to the wet ingredients. The batter should be thick and fudgy.
7. Fold in chocolate chips.
8. Spray or grease a parchment paper lined 8x8 square pan or pie dish. Pour batter into the pan.
9. Bake at 350 degrees for 16-20 minutes. DO NOT OVERBAKE!! The brownies will still be a little gooey in the middle when they are done. If you over bake the brownies will be dry and lose the fudgy texture.
10. Let cool for 15-20 minutes before serving. Tip: Cut warm brownies with a plastic knife and they will hold their shape better.
11. Nutrition info: Each serving (1/10 of pan) has: 185 calories, 3 net carbs (4 carbs minus 1 gram fiber), 16 grams of fat, 4 grams of protein and 104 grams of sodium.