Low Carb Gooey Brownies Food

KETO BROWNIES

Keto Brownies image

How to make easy low carb keto brownies with almond flour.

Provided by CCK Media Team

Categories Dessert

Time 17m

Number Of Ingredients 10

Ingredients

1 cup fine almond flour
1/4 cup cocoa powder
2 tbsp dutch cocoa or additional regular
1 tsp baking powder
1/2 tsp salt
1/3 cup melted coconut oil or butter
3 tbsp water or additional oil
2 eggs, (or 2 flax eggs)
2/3 cup granulated erythritol or regular sugar
1 tsp pure vanilla extract

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

Nutrition Facts : Calories 51 kcal, ServingSize 1 serving

LOW CARB GOOEY BROWNIES

Low Carb Gooey Brownies image

This is so close to nestles gooey cocoa brownies you'll hardly notice the difference. If you're going sugar free the coconut oil is a MUST to cut the bitterness that you'll usually find with most no sugar chocolate desserts. Feel free to add an extra teaspoon of it for good measure!

Provided by Brenna

Categories Dessert

Time 38m

Yield 12 Brownies, 12 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter, melted
3 tablespoons coconut oil, melted
1 3/4 cups sugar or 1 3/4 cups sugar substitute
1 teaspoon vanilla extract
3/4 cup cocoa powder
3 large eggs
1 1/2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

Preheat the oven to 350°F. Grease an 8" square pan (I actually use 1 regular size bread pan and 1 mini loaf pan so they're thick and gooey) must be at least 2" deep.
In a medium-sized bowl, stir together the melted butter, sugar, salt, vanilla, cocoa, and eggs.
Stir in the almond flour and baking powder.
Pour the batter into the prepared pan, spreading it to the edges.
Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out NEARLY clean, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
Remove the brownies from the oven and cool them for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days; freeze for longer storage.

Nutrition Facts : Calories 199, Fat 8.2, SaturatedFat 5.6, Cholesterol 54.1, Sodium 171.7, Carbohydrate 32.5, Fiber 1.8, Sugar 29.3, Protein 2.6

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