Delicious Keto Brownie Squares
This recipe is designed to teach everyone how to make delicious keto brownie squares
Servings 16 Squares
Calories 118kcal
Ingredients
- 28 grams coconut flour (1/4cup)
- 40 grams cocoa powder. (1/2 cup)
- 72 grams brown sugar sweetener (6TBS) I use brown monkfruit sweetner
- 72 grams granulated sweetener of choice (6 TBS) I use granulated monkfruit sweetener
- 1 gram salt (1/4 tsp)
- 10 grams baking powder (2 tsp)
- 3 large eggs, room temperature
- 1/4 cup butter, melted and cool
- 112 grams oil of choice (1/2 cup)
- 9 grams vanilla extract. (2 tsp)
- 47 grams keto chocolate chips, optional, can adjust to desired amount (1/4 cup)
Instructions
- Preheat oven to 350 degrees. Line an 8×8 inch cake pan with parchment paper. Allow paper to hang over the sides for easy removal
- Sift the dry ingredients into a large mixing bowl until there are no lumps
- Stir the eggs into the dry ingredients until all the dry ingredients are moistened by the eggs
- Stir the butter in until fully combined. Stir the oil and vanilla in until fully combined and a thick wet batter has formed
- Push batter to the center of the bowl and allow to sit 5 minutes to thicken just a little more
- Fold in chocolate chkps until evenly distributed
- Spread batter evenly throughout the prepared cake pan. Bake at 350 for 20 to 25 minutes or until darkened on edges and tester comes out clean
- Remove from oven and allow to cool in pan about 30 minutes or until firm. Grasp overhanging parchment paper and transfer brownie slab to a wire rack and allow to cool completely before cutting
- Cut into desired size brownie. Store leftovers in an airtight container at room temperature for up to 1 week
Notes
carb amount listed is net carbs
Nutrition
Serving: 1square | Calories: 118kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g
