Keto Sugar Free Blond Brownies Food
KETO SUGAR FREE BROWNIES
Steps:
- Prep a square pan for nonstick and preheat your oven to 350.
- In a medium bowl, mix together your baking soda and flour alternative. Then, stir in the unsweetened cocoa powder. Set this bowl aside.
- In another mixing bowl, blend together the coconut oil and the sugar alternative. I use a paddle attachment for this. When this has blended together, you can slowly add the contents from the first bowl (flour etc) to the mixing bowl. I recommend doing this 1/2 at a time, stirring a bit between additions. Then add your eggs, one at a time, and your vanilla extract.
- You batter may seem to be a bit dry so at this time add 1/4 cup of the warm water, mix for about 5-10 seconds on low and then add the remainder of the water. When your batter is just blended you can fold in the chocolate chips by hand. This is a keto recipe which means that it may appear to be a bit heavier batter than the usual brownie batter.
- Bake this for 25-30 minutes. A toothpick test may give a false positive due to the chocolate chips.
Nutrition Facts : Carbohydrate 2 g, Protein 2 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 18 mg, Sodium 50 mg, Fiber 1 g, Sugar 1 g, Calories 98 kcal, ServingSize 1 serving
FUDGY KETO BROWNIES
With just 1 gram of sugar per serving, these keto-friendly brownies are even better the next day.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 170, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 70 milligrams, Sodium 65 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 4 grams, Sugar 1 grams
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