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Loaf Pan Keto Fudge brownie
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Loaf Pan Keto Fudge Brownies

Can be made in a loaf pan or individual square muffin pans.
Course Dessert
Cuisine American
Keyword brownies, Keto
Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 1 hour
Total Time 1 hour 28 minutes
Servings 4 large or 8 small
Calories 223kcal
Cost 5

Ingredients

  • 4 tablespoons salted butter plus a little extra for greasing pan (56 grams)
  • 3 tablespoons unsweetened Dutch process cocoa (18 grams)
  • cup Splenda Magic Baker (65 grams)
  • 1 tablespoon very hot brewed coffee (or water)
  • ½ teaspoon vanilla extract
  • 1 large egg
  • teaspoon salt (increase to ¼ if using unsalted butter)
  • ½ tsp baking powder (scant)
  • ½ cup almond flour, the finer the better
  • ¼ cup sugar free chocolate chips

Instructions

  • Preheat oven to 325 degrees F. Line an 8 ½ x4 ½ inch loaf pan with foil and grease bottom with some extra butter. If using square muffin tin, only grease 4 of the little wells.
  • In a microwave-safe mixing bowl or small saucepan, melt the butter. Add the cocoa powder to the hot butter and stir until smooth. Stir in Magic Baker and hot coffee, stirring again until smooth (the hot coffee helps dissolve the sugar blend). Stir in vanilla and egg.
  • Add the baking powder and salt and stir until evenly blended, then stir in the almond flour and the chocolate chips.
  • Scrape batter into the loaf pan. Bake at 325 F for about 25-28 minutes until a thermometer measures 203 degrees. Let cool for at least 30 minutes before serving.
  • When ready to serve, lift from pan and cut into squares.

Nutrition

Serving: 8g | Calories: 223kcal | Carbohydrates: 12g | Protein: 10g | Fat: 19g