The debate on how a brownie should be runs hot! It really is personal preference whether your brownie is chewy, crispy, fudgy, cakey, nutty etc etc. One thing is for sure, keto brownies help you to realise that keto CAN be a way of life, you really aren’t restricting yourself on flavour and indulgence.
This is my favourite brownie style – a little bit cakey, a little bit chewy but very chocolatey – and KETO to boot.
I use xylitol as my sweetener as from my research online, it seems to be the most natural and have the least effect on insulin spikes. I buy mine here from iherb.
I love this served with my Sugar Free Keto Ice Cream or a dollop of thickened cream, or a fresh strawberry!
A quick, sugar free brownie suitable for a treat on the keto diet! If you plan ahead, serve with my no churn keto ice cream for an indulgent dessert.
- 2/3 cup almond meal unblanched
- 6 tablespoons cocoa powder unsweetened
- 1/3 cup Xylitol
- 2 teaspoons Baking powder
- 60 grams melted butter
- 1/2 teaspoon vanilla
- 6 tablespoons milk coconut milk if you are lactose intolerant
- 2 large eggs
- 1/2 cup walnuts roughly chopped, optional
Preheat the oven to 180C / 356F and line a square baking tin of 20cm x 20cm approx with non-stick baking paper.
In a large mixing bowl, combine the almond meal, cocoa powder, xylitol and baking powder. Stir to ensure they are combined evenly.
Next, melt your butter in the microwave until just melted (don't leave it too long or it will separate!). Let it cook slightly, then add to the flour mixture along with the vanilla, milk and eggs. If you are using the walnuts, add them now. Stir to thoroughly combine.
Pour the brownie batter into the prepared baking tin and place in the oven for approximately 20 minutes. Check after 18 minutes by inserting a toothpick into the centre. It should come out slightly cakey but not wet.
Let sit in the tin for 5 minutes, then remove to a wire rack to cool completely. Or enjoy these warm!