Keto Fudge Brownies
Another great recipe for fudge brownies made with alternative sweeteners. This version calls for monk fruit/erythritol blend or any blend that measures 1:1 with sugar.
Servings 12 slices
Calories 138kcal
Cost 5
Ingredients
- 2 oz unsweetened chocolate, chopped (56 grams)
- 8 tablespoons butter (114 grams)
- 2 tablespoons oil
- ¼ cup unsweetened cocoa powder (40 grams)
- ¾ cup monk fruit/erythritol blend, ground fine (150 grams)
- 3 large eggs
- 1 ½ teaspoon vanilla extract
- ⅛ teaspoon salt (increase to ¼ if using unsalted butter)
- ½ teaspoon baking powder (scant)
- ½ cup almond flour
- ¼ cup sugar free chocolate chips
Instructions
- Preheat oven to 325 degrees F. Grease an 8-inch square metal pan.
- In a large saucepan, melt the chocolate and butter together. Add the oil and cocoa powder and stir until smooth, then stir in the ground sweetener.
- Whisk in the eggs, one by one, then whisk in the vanilla, baking powder and salt.
- Stir in the almond flour. Let the batter cool slightly if it is at all warm, then stir in the chocolate chips.
- Scrape batter into the pan. Bake at 325 F for about 28-30 minutes until brownies barely look set. Let cool for at least 30 minutes before serving.
- When ready to serve, lift from pan and cut into squares.
Nutrition
Calories: 138kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Fiber: 2g