Keto Friendly Brownie Cakes Food

WORLD'S BEST KETO BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8x8 inch or 8x9 pan with parchment paper, aluminum foil or grease with butter.
• In a medium mixing bowl, whisk almond flour, cocoa powder, baking powder, erythritol, and instant coffee. Be sure to whisk out all the clumps from the erythritol.
• In a large microwave-safe mixing bowl, Melt butter and chocolate for 30 seconds to 1 minute or until just melted. Whisk in the eggs and vanilla then gently whisk in the dry ingredients just until mixed through. Be careful not to over mix the batter or it will become cakey.
• Transfer batter into a baking dish and bake for 18-20 minutes or until a toothpick inserted comes out moist. cool for at least 30 mins to 2 hours in the fridge and slice into 16 small squares.

KETO BROWNIES

Steps:

• *If you're a visual learner, feel free to watch the keto brownie recipe video posted above!Preheat the oven to 350 F. Grease an 8-inch pan, or line with parchment. Mix all ingredients well. Spread evenly into the pan. Smooth down, using a second sheet of parchment if needed. Bake 20 minutes on the center rack, then let cool completely and they will continue to firm up. They also firm up even more if you refrigerate very loosely covered overnight. The brownies are delicious with or without frosting (for the photos, I used the keto chocolate frosting recipe linked above in this post). If you try the brownies, don't forget to leave a comment or rate the recipe below!View Nutrition Facts

FUDGY KETO BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line an 8-inch square glass or ceramic baking dish with parchment, leaving an overhang on 2 sides.
• Whisk together the butter, cocoa powder, heavy cream and vanilla in a medium bowl. Add the eggs and yolk and whisk to combine.
• Set aside a large pinch of the sweetener for the top. Whisk together the almond flour, salt and remaining sweetener in a separate medium bowl.
• Add the flour mixture to the butter-cocoa mixture and stir to combine. Scrape the batter into the prepared baking dish and use an offset spatula to spread it to the edges in an even layer. Sprinkle with the nuts or coconut chips if using. Sprinkle with the reserved sweetener.
• Bake until the edges of the brownie are matte and completely set but the center is still slightly shiny, 18 to 20 minutes. Cool in the baking dish for about 10 minutes, then use the parchment to transfer the brownie to a wire rack to cool completely. Cut into 12 pieces. Store at room temperature in an airtight container for up to 3 days.

KETO BROWNIES

Steps:

• Heat the oven to 200C/180C fan/gas mark 6. Butter a pan or soak a sheet of baking parchment with water, then crumple it and wring it out. Use it to line a 20cm pan.
• Create a double boiler by bringing a medium pan filled with about an inch of water to a simmer, then turn the heat to as low as it will go. Place a heatproof bowl, that's just big enough to sit on top, onto the pan and make sure the bottom of the bowl does not touch the water. Put the nut butter and cacao liquor buttons into the bowl. Let the chocolate sit for 1-2 mins to melt slightly, then stir the chocolate every 1-2 mins until it is completely melted with the nut butter. Remove the bowl from the heat.
• Combine almond flour, cocoa powder, sweetener, baking powder, baking soda and mix well. Mix in the egg to fully combine .
• Add the apple cider vinegar and soya milk to the melted chocolate and nut butter mixture, and mix well. Don't worry if it looks like the chocolate has seized, it will come together once you've mixed it thoroughly. Combine your wet and dry ingredients and mix until fully incorporated.
• Fold in the courgettes, then carefully pour the batter into the prepared tin. Bake for 10 mins, then reduce the temperature to 180C/160C fan/gas mark 4 and bake for 10-15 mins more. It is ready when a toothpick inserted in the middle comes out a bit sticky but without batter clinging to it. Remove from the oven and leave to cool completely before cutting. Cool the brownies completely to room temperature.
• Before cutting the brownies, dip a knife in hot water, submerging the blade completely. Let the knife sit in the water for several minutes to make the blade hot. Keep dipping the blade and drying it between each cut you make into the brownies. Will keep chilled for up to three days.