Have you tried keto brownies? They’re a great low-carb option for your ketogenic diet.

Two ingredient keto brownies are a great way to make low-carb, healthy desserts. Read more in detail here: two ingredient keto brownies.

In this recipe, keto brownies are on the menu, and we’re going to show you how to make them from scratch!

I’ve had a lot of requests for Brownies, so here they are. Brownies are really very easy to prepare, since they only need 5 ingredients: chocolate, butter, eggs, sugar, and flour.

Fudgy and cakey brownies are the two kinds of brownies. The fat-to-flour ratio of fudgy brownies is greater than that of cakey brownies. As a result, more butter and chocolate would be used in this recipe, with just a little amount of flour. A cakey variant, on the other hand, utilizes more flour (about three times more) and baking powder as a leavening agent. The eggs and sweetener are the only two consistent components. However, since this recipe calls for coconut flour, I added an additional egg to keep the texture from being too dry. If you don’t like coconut flour, I’ve included the almond flour proportions in the full recipe below. Please keep in mind that the nutrition information is calculated using coconut flour.

I’ve showed you how to create delicious brownies without using any equipment. All you need is a single dish to melt the chocolate and butter and combine the ingredients. So, hurrah for less cleaning.

In the video, I baked basic brownies, but you may customize them by adding chocolate chips, nuts, or other ingredients. It’s especially delicious when served with low-carb vanilla or mint chocolate.

The fudgy brownies are my personal fave. If you like chocolate, you’ll adore the fudgy version, which is chewy, moist, and chock-full of it. Even the bitter flavor of chocolate will appeal to you. So, which one is your favorite? Please let me know in the comments section.

Follow along with the recipes listed below.

Ingredients

BROWNIES WITH A FUDGY TASTE

  • 175 g / 1 cup dark chocolate (I used 90% Lindt Dark Chocolate Bar)
  • 113 g / 1/2 cup room temperature butter
  • 120 g erythritol / 0.6 cup (Note: This is moderately sweet so you can go from 100 to 150 g depending on your preference)
  • 3 large room-temperature whole eggs
  • 30 g unsweetened cocoa powder / 1/4 cup
  • 1/2 teaspoon salt
  • 30 g / 1/4 cup coconut flour [ OR 120 g / 1 cup almond flour ]

BROWNIES WITH CAKE

  • 80 g / 1/2 cup dark chocolate (I used 90% Lindt Dark Chocolate Bar)
  • 57 g / 1/4 cup room temperature butter
  • 120 g erythritol / 0.6 cup (Note: This is moderately sweet so you can go from 100 to 150 g depending on your preference)
  • 4 large room-temperature whole eggs
  • 30 g unsweetened cocoa powder / 1/4 cup
  • 1/2 teaspoon salt
  • 90 g / 3/4 cup coconut flour [ OR 360 g / 3 cup almond flour ]
  • 1 tsp baking powder

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
  2. In a bowl, melt the butter and chocolate over low heat. Overheating the mixture will cause the chocolate to break, resulting in the fat leaking out of the cocoa butter. Remove the bowl from the heat after the mixture has barely melted.
  3. Whisk in the erythritol until it is completely mixed.
  4. Whisk in the eggs one at a time until thoroughly mixed and smooth in texture.
  5. Whisk in the sieved cocoa powder and salt until smooth and thoroughly mixed.
  6. Fold in the flour (and baking powder if you want a cakey variation) using a spatula until everything is thoroughly mixed. The batter has to be thick and silky smooth. You may now add chocolate chips, almonds, or other ingredients if desired.
  7. Pour the batter into a greased and parchment-lined 8×8″ square pan. Distribute evenly.
  8. Preheat oven to 200°F and bake for 20–25 minutes. The top should be a bit mushy or spongy when you remove it from the oven, but it will firm up as it cools. Overbaking will cause the texture to become overly dry.
  9. Cut the cake into 16 squares.
  10. These brownies can keep for a few days at room temperature. They may be stored for months or kept refrigerated for up to a week. They’re delicious cold and may be softened in the microwave for 30 seconds.

Notes

The dietary information given here is just intended to serve as a guide. Please refer to a more accurate macros calculator if you have one.

 

Keto brownies are a popular low-carb and ketogenic diet dessert. They’re also the perfect way to satisfy your sweet tooth without going overboard on carbs. Reference: keto brownies recipe uk.

Frequently Asked Questions

What makes brownies cakey vs fudgy?

Brownies are cakey and fudgy is a type of brownie.

How do you make brownies not cakey?

You can use a combination of baking powder and baking soda.

Are Duncan Hines keto brownies really Keto?

Duncan Hines keto brownies are not Keto. They contain sugar and carbohydrates, which would make them non-Keto.

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