Best 4 Keto Brownies Recipes

KETO CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square pan with parchment paper.
• Mix cream cheese and stevia together in a bowl using an electric mixer until creamy smooth. Mix in egg and vanilla extract until fully combined.
• Bring a saucepan of water to a simmer. Top saucepan with a heatproof bowl large enough to stay above the water. Combine butter, stevia, cocoa powder, and salt in the bowl. Cook and stir until melted and fully combined, 1 to 3 minutes. Remove from heat and cool until bowl is safe to handle. Whisk in 1 egg at a time, stirring vigorously, until mixture becomes pudding-like. Add almond flour and continue to whisk brownie mixture until blended.
• Pour 2/3 of the brownie mixture into the bottom of the prepared baking pan. Add cream cheese mixture. Top with dollops of remaining brownie mixture and use a knife to create a swirled design.
• Bake in the preheated oven until set but still slightly jiggly, about 25 minutes. Cool before serving.

FUDGY KETO WALNUT BROWNIES

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.

FUDGY KETO BROWNIES

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.

KETO BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan with coconut oil.
• Whisk cocoa powder and baking soda together in a bowl. Add 1/3 cup coconut oil and boiling water; mix until well blended. Add remaining 1/3 cup coconut oil, stevia, and eggs; blend well. Fold almond flour, vanilla extract, and salt into the batter.
• Pour batter into the greased pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Let cool before cutting into 12 squares.