Incredibly Easy Keto Brownies
Easy Keto Brownie
This recipe is designed to teach everyone how to make quick keto brownies.
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Servings: 16 brownies
Calories: 66kcal
Ingredients
- 42 grams (6 TBS) coconut flour
- 28 grams (1/3 cup) cocoa powder
- 147 grams (3/4 cup) granulated monkfruit sweetener
- 1/4 tsp salt
- 4 grams (1 tsp) baking powder
- 4 large eggs, room temperature
- 68 ml (4 1/2 TBS) avocado oil
- 1/2 cup keto chocolate chips, optional
Instructions
- Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper. Allow the paper to hang over the sides of the pan for easy removal. Sift the dry ingredients into a large mixing bowl until combined and there are no lumps. Whisk the wet ingredients into the dry ingredients until a smooth batter forms. if desired fold in the keto chocolate chips or add-ins of choice.
- Bake at 350 degrees for 30 minutes or until the center is fully set. Remove the baked brownies from the oven and allow them to cool in the pan for 30 minutes or until firm. Once firm grasp the overhanging paper and transfer the brownie slab to a wire rack. Allow to cool completely before slicing into 16 brownies.
Nutrition
Serving: 1brownie | Calories: 66kcal | Carbohydrates: 1g | Protein: 2.26g | Fat: 5.6g
I just came across these and made them today! So yummy! I used allulose because it does not affect my blood sugar at all. I added some chopped pecans and cooked for about 20 minutes. The toothpick came out clean and they set up very nicely after a few minutes of cooling. Thank God for you Janet! I cannot use almond flour any longer due to kidney stones, so I was thrilled to see all of your nut free recipes!