Who can resist a warm, rich, chocolatey brownie? Not me! But if you’re committed to the Ketogenic diet then you likely have to regularly muster up the power to say “no” to sweets and treats … until now. These low carb brownies are about to become your go-to keto dessert recipe.
We served these up in the office lunchroom and they were gone in minutes, snatched up and enjoyed by keto-dieters and not alike. So go ahead! Bake a pan to stash in your freezer to satisfy that late-night sweet-tooth (while still sticking with your diet, of course) or whip up a batch to bring to your next potluck so you actually have something to snack on. Or do both! We won’t judge.
1/4 cup dark cocoa powder
2 tbsp coconut flour
1/2 cup monkfruit sweetener
1 tsp vanilla
3/4 cup butter, melted
1/4 cup sugar-free dark chocolate chips
Pinch of salt
Preheat oven to 325 degrees Fahrenheit.
In a small bowl, combine cocoa powder, coconut flour, and salt. Set aside.
In a second bowl, combine eggs, monkfruit, and vanilla. Mix with a hand mixer until its volume has approximately doubled. This should take about 4 minutes on high.
In a third bowl, melt the butter and stir in the chocolate chips until they melt as well. Fold into the egg mixture until combined.
Add the cocoa powder mixture to the egg mixture in two parts, folding together well each time.
Pour into a greased 8x8 pan.
Bake for 50-55 minutes until cooked through.
Let cool and enjoy!
Rhiannon loves to cook and bake but has also never said "no" to a takeout burrito (see, she's just like you!). Despite slowly running out of room in her cabinets, she continues to expand her collections of cookbooks and kitchen gadgets and is deeply jealous of people who can just "whip something up" without a recipe. When she's not in the kitchen, you can find her camping and hiking with her husband and rescue dog, Waffles.
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