Indulge in the delectable world of keto chocolate brownies, where flavor meets health. These brownies are a culinary marvel, combining science and artistry to create a guilt-free dessert that’s as satisfying as it is nutritious.
Keto chocolate brownies, a modern twist on traditional brownies, have gained popularity in recent years due to the growing interest in low-carb and sugar-free diets. The ketogenic diet, originally developed in the 1920s to treat epilepsy, inspired the creation of these delightful treats.
Our journey into the world of keto chocolate brownies begins with a quest for healthier alternatives. This recipe is a testament to innovation, as it replaces traditional brownie ingredients with keto-friendly options without sacrificing taste.
Ingredients
15 grams Almond flour
15 grams Coconut flour
2 grams Flax fiber
2 grams Chia
2 grams Green banana flour
3 grams Psyllium husk
1 gram Xanthan gum
110 grams Cocoa powder
2 grams Baking powder
41 grams Vital Wheat gluten
200 grams Whole Eggs
5 grams Vanilla
15 grams Coconut milk
200 grams Butter (melted)
200 grams Equal Gold sweetener
200 grams Dark Chocolate (sugar free)
Procedure
Mix all dry ingredients in a bowl except the sweetener. Mix well using a wire whisk. Set aside.
In a separate bowl, combine the eggs, vanilla, and coconut milk. Mix well until well combined.
Add in the butter and the sweetener. Mix well until well combined.
Transfer to a mixing bowl and, with a wire whisk attachment, whisk until well incorporated.
Add in the dry ingredients mixture and continue mixing until well incorporated.
Throw in the dark chocolate and continue mixing until just combined. Do not overmix.
Transfer the brownie batter into a pan lined with parchment paper. Spread the batter evenly using a spatula.
Bake for 45 minutes at 150° C (302° F).
Tips for Success:
Use high-quality, sugar-free dark chocolate.
Ensure your dry ingredients are well-mixed.
Don’t overmix the batter to maintain a fudgy texture.
Common Mistakes to Avoid:
Overbaking can result in dry brownies.
Using regular flour instead of almond and coconut flour will affect the keto-friendliness.
Troubleshooting:
If the batter is too thick, add a splash of coconut milk.
If the brownies are too soft, refrigerate to firm them up.
Tools and Equipment:
• Mixing bowls
• Wire whisk
• Spatula
• Baking pan
• Parchment paper
• Oven
Preparation to Serving Time: Approximately 45 minutes
Maximum Shelf Life: Store in an airtight container.
Room temperature: 7 days
Chilled: 21 days
Frozen: 12 months
Common Questions and Answers:
Can I use almond milk instead of coconut milk? Yes, you can substitute almond milk.
Is xanthan gum necessary? It helps with texture, but you can omit it.
What’s the difference between regular and dark cocoa powder? Dark cocoa has a richer flavor.
Ingredient Substitutions:
Almond flour: Hazelnut flour
Equal Gold sweetener: Erythritol, stevia, or monk fruit sweetener
Dark Chocolate: Sugar-free chocolate chips
Suggested Serving or Variations: Serve with a dollop of sugar-free whipped cream or a scoop of keto-friendly ice cream.
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