Did you know that cacao seeds were once so valuable they were used as a form of currency? That won’t surprise you when you taste this recipe. In fact, you may start using these keto brownies as currency with your friends and relations — there are plenty of chocoholics who would work for less. These insanely fudge-rich brownies are so decadent and indulgent that you will easily forget that they are also low in carbs. For safety reasons, please serve this with a glass of milk, unless you’re ready to die by chocolate.
Keep an eye on these when they are in the oven as baking times will vary. If you are using xylitol, the brownies will likely need to bake a little longer than if you use erythritol, but either way the result will be delicious.
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Cooktop Cove
Keto brownies
15
15 minutes
15 to 25 minutes
30 to 40 minutes
9 tablespoons unsalted butter
1/2 cup xylitol or erythritol sweetener
3/4 cup cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1 cup almond flour
1/2 teaspoon baking powder
Heat the oven to 350°F.
Add the butter and sweetener to a double boiler, and mix until the butter has fully melted and the sweetener has dissolved.
Add the cocoa powder and salt. Stir constantly until the mixture is glossy.
Remove the mixture from the heat, and add the vanilla.
Allow to cool 2 to 3 minutes before adding the eggs, one at a time, whisking after each.
Add the almond flour and baking powder. Mix well.
Transfer the mixture to an 8-by-8-inch brownie pan lined on the bottom with parchment paper and coated with cooking spray.
Bake for 15 to 25 minutes, or until the center has set, but a toothpick inserted comes out with several crumbs attached.
Allow to cool before slicing into squares and serving.
