This recipe is designed to teach everyone how to make delicious keto brownie squares
Course Dessert
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 16Squares
Calories 118kcal
Ingredients
28gramscoconut flour (1/4cup)
40gramscocoa powder. (1/2 cup)
72gramsbrown sugar sweetener (6TBS)I use brown monkfruit sweetner
72gramsgranulated sweetener of choice (6 TBS)I use granulated monkfruit sweetener
1gramsalt (1/4 tsp)
10gramsbaking powder (2 tsp)
3largeeggs, room temperature
1/4cupbutter, melted and cool
112gramsoil of choice (1/2 cup)
9gramsvanilla extract. (2 tsp)
47gramsketo chocolate chips, optional, can adjust to desired amount (1/4 cup)
Instructions
Preheat oven to 350 degrees. Line an 8x8 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