Low Carb Keto Brownies , By Melissa C. Klein | Healthy Dinner Recipes Easy .
These paleo and keto brownies are extra fudgy, super easy, just 5 ingredients and 1g net carb a pop! Now that's what we call an ideal low carb chocolate dessert! Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 16 Servings
• 130 g unsalted grass-fed butter or 8 TBS coconut oil + 1 TBS coconut cream if paleo
• 140-200 g xylitol powdered erythritol or coconut sugar if paleo*
• 80 g cocoa powder **
• 1/2 teaspoon kosher salt
• 2 eggs at room temperature***
• 70 g almond flour
• See recipe video for guidance!
• Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside.
• Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking constantly (or use the microwave, in small increments). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won't dissolve much at this point). Remove from heat and allow the mixture to cool slightly.
• Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
• . . .
Read More this full recipes at Low Carb Keto Brownies
These paleo and keto brownies are extra fudgy, super easy, just 5 ingredients and 1g net carb a pop! Now that's what we call an ideal low carb chocolate dessert! Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 16 Servings
INGREDIENTS:
• 130 g unsalted grass-fed butter or 8 TBS coconut oil + 1 TBS coconut cream if paleo
• 140-200 g xylitol powdered erythritol or coconut sugar if paleo*
• 80 g cocoa powder **
• 1/2 teaspoon kosher salt
• 2 eggs at room temperature***
• 70 g almond flour
INSTRUCTIONS:
• See recipe video for guidance!
• Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside.
• Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking constantly (or use the microwave, in small increments). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won't dissolve much at this point). Remove from heat and allow the mixture to cool slightly.
• Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
• . . .
Read More this full recipes at Low Carb Keto Brownies
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