Best Keto Brownies Fudgy Brownies
Fudgy low-carb keto brownies recipe made with coconut flour and monkfruit sweetener for the perfect gluten-free chocolate dessert.
Servings: 12
Calories: 82kcal
Ingredients
- 2 eggs
- 1 egg white
- 5 tablespoons butter, melted and cooled
- 1 tablespoon heavy whipping cream
- 3/4 cup Lakanto monkfruit golden
- 1/4 cup Lakanto monkfruit powdered
- 1/3 cup cocoa powder
- 1/4 cup coconut flour
- 1/4 teaspoon baking powder
- 1/3 cup Lily’s chocolate chips
- 1/4 teaspoon xanthan gum
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350° degrees Fahrenheit (175 degrees Celsius). This helps the oven reach the right temperature before baking. Then, take an 8 x 8-inch baking pan and lightly coat it with cooking spray or butter. This prevents the brownies from sticking to the pan.
- Crack the eggs into a large mixing bowl. Use a whisk or fork to beat them until they're mixed and slightly frothy. Then, add the monkfruit golden sweetener (use the recommended amount according to the recipe), monkfruit powder (if specified), melted butter, cocoa powder (the amount listed in the recipe), heavy whipping cream, and vanilla extract into the bowl with the eggs. Mix everything until it looks smooth and evenly combined.
- Now, it's time to add the dry ingredients. Put the coconut flour, baking powder, and xanthan gum (if mentioned in the recipe) into the bowl with the wet ingredients. Use a spatula or a mixer on low speed to combine everything thoroughly. The batter should become thicker and mixed thoroughly.
- Add Lily’s chocolate chips and gently fold them into the batter using a spatula. Be careful not to overmix. The batter will become thick as coconut flour is very absorbent.
- Spoon the thick batter into the prepared baking dish, spreading it evenly.
- Place the pan in the oven and bake for 25 to 28 minutes. Check the brownies by inserting a toothpick or a knife into the center; if it comes out mostly clean with a few moist crumbs, they're done. Baking time might vary depending on your oven, so watch them.
- Once baked, take the brownies out of the oven and cool in the pan. These keto brownies are best enjoyed warm.
Video
Notes
The sugar alcohols in Lily's Chips and Monkfruit are not included in the nutritional information as most subtract to calculate net carbs.
Keto-Friendly Sweetener Substitutes:
The following can be substituted for Lakanto Monkfruit Powdered:
The following can be substituted for Lakanto Monkfruit Golden
Top Tips And Tricks For Making Keto Brownies With Coconut Flour
- Room Temperature Ingredients: Bring eggs, butter, and any dairy products to room temperature for better blending and smoother batter.
- Sift Dry Ingredients: Sift cocoa powder and flour to remove lumps, ensuring a smoother batter.
- Gentle Mixing: Avoid over-mixing once dry ingredients are added; it can make the brownies dense.
- Use the Toothpick Test: Insert a toothpick into the center to check doneness; it should come out mostly clean with a few crumbs.
- Cooling Time: Let the brownies cool in the pan for a bit before slicing; it helps them set and prevents crumbling.
- Grease and Parchment: Grease the pan and use parchment paper for easier removal and cleaner edges.
- Adjust Sweetness: Taste the batter before baking; if it's not sweet enough for your liking, add more sweetener.
- Oven Monitoring: Keep an eye on the brownies towards the end of the baking time; oven temperatures can vary.
Nutrition
Calories: 82kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 64mg | Potassium: 59mg | Fiber: 2g | Vitamin A: 205IU | Calcium: 12mg | Iron: 0.5mg