These very simple to make keto brownies are excessively low in carbs, fudgy and have a thick and smooth surface that softens in your mouth. To make the brownies, we use almond flour, chocolate, spread and they are the best low carb dessert ever – just 2g carbs.
In under 40 minutes you have the ideal keto brownies that are the perfect organization for some keto espresso or your most loved tea. Brownies are one of my most loved keto pastries, chocolatey and chewy. You'll be shocked to discover that the fixings we are utilizing are low in carbs and too simple to discover.
The brownies are sans sugar, without gluten and with a couple of switches, you can make them paleo agreeable as well. The formula is excessively low in carbs and tastes divine. It's the ideal solution for a sweet tooth on the ketogenic diet or any low carb diet.
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Ingredients
- 1/2 cup almond flour
- 3 eggs at room temperature
- 12 tbsp butter softened
- 1/4 cup dark cocoa powder
- 2 oz dark chocolate
- 3/4 cup erythritol
- 1/2 tsp baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides.
- In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler.
- Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder.
- In a big bowl beat the crack the eggs and beat them with the mixer.
- Add the butter and chocolate mixture and continue mixing.
- Slowly mix in the dry ingredients, until you get brownies batter consistency.
- Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them. The center has to be slightly moist when touching.
For more detail : bit.ly/2K9zeBj
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