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These are the best and easiest low carb keto brownies you will ever try. Even friends that are not low carb or keto diet will love these amazingly fudgy chocolate brownies.
Recipe Origination
This is not a Sam Original Recipe. This recipe is from Bridge, the amazing woman behind the @keet.hoe Instagram page. Bridge has been a friend of mine over the past few years and she is an amazing recipe creator. I asked her to share her recipe and she gave her approval so here is the BEST REAL KETO BROWNIE recipe that you have been waiting for. Check out her other recipes on Instagram or her website!
Ingredients:
-Butter
-Powdered sweetener, I prefer Pyure Confectioners Blend
-Eggs
-Vanilla
-Almond Flour
-Powdered Cocoa
-Baking Powder
-Coffee or Cold brew (I have also used espresso!)
Directions:
-Preheat oven to 350 degrees.
-Lightly spray an 8*8 pan. You don’t have to use an 8*8 but it makes the perfect brownie.
-In a mixer, or using a hand mixer, cream the butter until fluffy
-Add sweetener, mix until it’s fully combined
-Add in eggs and extract. Scrape the sides of the bowl as needed.
-Add the remaining dry ingredients and mix.
-Add the cold coffee slowly to avoid splashing. Scrape down the bowl and give it one last mix.
-Fold in the chocolate chips. Dont just put them on top, they need to be baked in the batter for the fudgy sweetness that they add.
-Bake for 45 minutes and check with a toothpick. You want moist but we batter. If its still wet, bake another 10 minutes or so. It could be anywhere from 45-hour depending on your oven and baking pan.
You can freeze brownies for easy portion control too! Just take them out before dinner and let them come to room temp. They will be perfect for dessert!!
Equipment
- 8X8 Baking Pan
Ingredients
- 1/2 cup butter softened
- 1 cup powered sweetener I use Pyure Confectioners
- 2 eggs
- 1 tsp vanilla extract
- 2 cup almond flour
- 1/4 cup cocoa powder
- 1 tsp baking powder Always check the date!
- 1/2 tsp xanthan gum
- 1/2 cup coldb bred or coffee 2 shots of express and water to make up a 1/2 cup works also!
- 1/3 cup sugar free chocolate chips
Instructions
- -Preheat oven to 350 degrees.
- Lightly spray an 8*8 pan. You dont have to use an 8*8 but it makes the perfect brownie.
- In a mixer, or using a hand mixer, cream the butter until fluffy
- Add sweetener, mix until it’s fully combined
- Add in eggs and extract. Scrape the sides of the bowl as needed
- Add the remaining dry ingredients and mix.
- Add the cold coffee slowly to avoid splashing. Scrape down the bowl and give it one last mix
- Fold in the chocolate chips. Don't just put them on top, they need to be baked in the batter for the fudgy sweetness that they add.
- Bake for 45 minutes and check with a toothpick. You want moist but we batter. If its still wet, bake another 10 minutes or so. It could be anywhere from 45-hour depending on your oven and baking pan.
Just put these in the oven! I noticed there wasn’t any salt in the recipe🤷🏻♀️ Is that correct?
No salt needed!
How many servings and how many net carbs in this recipe?
Hi Sam! Can you taste the coffee in these brownies??
You cant, it is more to make the chocolate flavor really come through.
These are delicious! How many servings do you get out of your 8×8 pan? Also do you know the macros? Really I just want to know how many I can eat today!!!
I got about 16 brownies. I didnt add macros since there are so many variations of ingredients and brands! I would say 2 a day is a good amount if you need two, but dont ask me, I ate 4 LOL
Just made these and ate them with some Rebel vanilla ice cream. So, so good! No Halloween candy for me today, but these definitely filled the chocolate cravings.
I bet these brownies were BETTER than candy!!! So glad you loved them!