RecipesDessert
Dessert
Keto Brownies
Dark, fudgy and properly chocolatey, with a dense crumb and a centre that stays soft. Cut into squares and they disappear off the tray fast.
- Serves
- 9
- Total
- 24min
Programs: Keto
Per serving
- Calories
- 196kcal
- Protein
- 4.8g
- Carbs
- 10.8g
- Fat
- 17g
- Fibre
- 2.6g
01
Ingredients
For 9 servings · MetricUS
- 100g85% dark chocolate, broken into pieces
- 80gunsalted butter
- 30gpowdered erythritol
- 2 largeeggs
- 60gground almonds
- 18gunsweetened cocoa powder4 1/2 tsp
- 5mlvanilla extract1 tsp
- 1 pinchsea salt
- 4 oz85% dark chocolate, broken into pieces
- 6 tbspunsalted butter
- ¼ cuppowdered erythritol
- 2 largeeggs
- 2/3 cupalmond flour
- 1½ tbspunsweetened cocoa powder
- 1 tspvanilla extract
- 1 pinchsea salt
02
Method
Preheat the oven to 170°C / 340°F. Line a small 18 cm square tin with baking paper.
Put the dark chocolate and butter into a heatproof bowl and melt gently over a pan of barely simmering water or in short microwave bursts. Stir until smooth, then leave to cool for 5 minutes.
Put the eggs, powdered sweetener, vanilla extract, and sea salt into a mixing bowl and whisk for 30 to 45 seconds until combined.
Pour in the melted chocolate mixture and whisk until smooth.
Add the ground almonds and cocoa powder, then fold until you have a thick, even brownie batter.
Scrape the batter into the tin and smooth the top.
Bake for 16 to 20 minutes, until the edges are set and the centre is just slightly soft.
Cool fully in the tin, then lift out and cut into 9 small squares.