Part of my favorite thing about Fall is baking. My Wifey is an excellent baker. Actually she won a scholarship to France for it, but she won’t tell you if you ask her. She makes incredible baked items, the best Keto Bread in the world and not least out of her portfolio of treats is brownies.
Now I am well aware of the debate that occurs among brownie connoisseurs: fudgey or cakey? I really have learned from preparing food professionally that not one party is right; it comes down to preference. So if you are a fudgey brownie person I highly recommend our Avocado brownies (which are out of this world!), but if you enjoy the heft of a cake like brownie this one is for you! It is excellent with cream on top and chopped Pecans inside. You can do so much with this recipe by adding your favorite inclusions. I think if I were to give this one a little bit of decadence I would swirl in coconut butter and chopped pecans.
More to the point of nutrition is that this one hits macros to a “T” high fat, moderate protein and low carb; only 2.1 net carbs per serving. So bake and enjoy these Keto Brownies!
Recipe & Ingredients:
2 Cups Coconut Oil
4 Oz 100% Cocoa Chocolate
8 Large Eggs
1 Tsp Salt
1 Tsp Vanilla
¾ Cup Erythritol
1 Cup Unsweetened Cocoa Powder
2 Tbsp Almond Flour
1 Tsp Cinnamon
1 Tsp Coffee (Optional) ¾ Cup Nuts (Optional)
Preheat your oven to 325 degrees Fahrenheit.
Start by melting the coconut oil and chocolate in a double broiler. If you do not have a double broiler you can use a small pot filled half way with water and a glass bowl that fits over the mouth of the pot. The heat of the water will assist in melting the coconut oil and chocolate without burning it. Once melted move to the side.
In a large mixing bowl combine 8 large eggs and whisk well. To your whisked eggs add the salt, vanilla, erythritol, cocoa powder, almond flour and cinnamon. Mix all ingredients till everything is well incorporated. Pour the melted chocolate and coconut oil into the bowl and whisk till you have a smooth brownie batter. You can use a hand mixer to achieve your desired texture, however beating too much air into the batter will change the texture.
Scoop the brownie batter in a parchment lined baking pan. We normally use a 8×8 Pyrex pan. Bake at 350 degrees Fahrenheit for 50 to 60 min. Test with a knife to make sure it is baked all the way through.
We like to eat them hot out of the oven. But obviously we do not eat all 12 brownies in one sitting. These brownies can be stored in your refrigerator for a couple days. However they freeze very well.
Total Fat: 45.5 g | Net Carbs: 2.1 g | Protein: 7.1 g