Best Keto Brownies

I recently decided to try developing a new keto brownies recipe. My Low Carb Fudge Brownies is a good recipe for the deeply fudgy-type brownie, but I’ve been wanting the kind of slightly cake-like brownie, almost like Texas sheet cake.  

I admit that this recipe development took me awhile because, well let’s face it. Creating a good cake-type brownie is a sort of ‘Goldilocks’ thing.  It’s gotta be just right. Still moist, but with a crumb. Deeply satisfying even without frosting.  It’s a tall order in keto land.

I re-visited my small batch Keto Cupcake recipe and went about transforming it into my new creation.  It’s taken me several attempts.  But I now have a recipe I feel comfortable sharing with you.

A Few Tips for success

Making equal portions easy: I chose to use a square cupcake pan to evenly portion out out the batter. (You could use a  traditional, round cupcake pan too.)

When watching carbs and calories I always want my portions to be easily seen.  I also know that if I cut up a pan of anything I tend to ‘fudge’ the servings in my favor, even if it’s subconsciously. 

Baking them in the cupcake pan makes them a grab-n-go item.  I like things that are fuss free.

They are easy to put in a plastic bag and freeze them.  It makes them a great candidate for a brown-bag lunch. As they will have plenty of time to quietly thaw between being slipped in a lunch bag and eaten.

Lastly, They bake up quickly.  A regular pan of brownies could take over half an hour in the oven.  This way they bake up in 13-15 minutes.

Baking up the Best Keto Brownies

I gathered my ingredients.  In the picture you’ll see vanilla which might surprise you.  But I promise it’s one of the reasons these brownies have such a lovely flavor.  The vanilla helps blend the flavor of the coconut flour, almonds and chocolate into one smooth and deeply chocolate and buttery flavor. -You know, it’s that flavor that you’re expecting your brownie to be. 

I stirred all the dry ingredients together in the bowl.  Both the sweetener and the cocoa powder have a tendency to cling to themselves and lump up.  While you probably won’t have any trouble with this once the ingredients are wet,  you may wish to sift all the dry ingredients into a different bowl if this bothers you. 

I partially melted the chocolate chips in the microwave and then added the butter and melted it in about 12 seconds.  I stirred the two together before adding to the dry ingredients. 

This assures even distribution of the chocolate in the batter.  If it is still warm it’s ok because it will help bloom the cocoa powder. Be certain to add the liquid chocolate mixture to the dry ingredients before any of the other wet ingredients. 

Incidentally, all you need is the bowl and mixing spoon for this.  It mak affect the texture and consistency of the brownies if you try using a mixture.  Next add the vanilla and lastly stir in the eggs.

Prepping for Baking

The batter will be very thick and rich once you’ve thoroughly combined all the ingredients. You may be tempted to add some kind of liquid, but don’t do it. It’s exactly as it should be.

Get out a soft spatula  as you will want to scrape all of the batter out of the bowl. Prep the cupcake liners in the pan by spritzing them with baking oil. ( I used avocado oil.)

Fill each cupcake liner with about 2-3 tablespoons of batter evenly apportioning it out.  Use a moistened spoon back or do as I did and use a 2 Tablespoon measure to press the batter into the cups.  The batter will relax a little as it bakes, but it really does need pushing into place.

Baking Up the Brownies

Preheat the oven and bake the brownies for 13-15 minutes.  I wouldn’t let them bake for longer than this.  Even if I go just a minute over 15, I end up with a dry product.  So very disappointing.  In my oven 14 minutes is the sweet spot.  You will have to figure this out for your oven.

I use the toothpick test to decide if the brownies are done baking. The toothpick should come out with a bit of moist crumb on it.  It shouldn’t be wet nor completely clean coming out of the brownie.  (See below)

I remained hopeful as I allowed them to cool for a few minutes before removing them from the pan. So often brownies made with almond flour are too dense and wet.  I was surprised how soft and moist they were and yet still had a cake-like texture.  

As you can see they puffed up a bit while baking which was heartening. I was also gratified that although it was still slightly warm, it held together as I took the wrapper off of it. 

Then the first bite I took of the keto brownies were moist, and chocolaty; exactly what I was hoping for. Tracy, my darling husband, polished off the rest of the brownie with a big grin saying “You’re finished taking pictures, right?”  I had to laugh.  I hope you’ll enjoy these as much as we do.  Enjoy!  -Laura

In addition to all this goodness they are a bargain at 142 calories and just 3.2 net carbs each*.  You’re welcome. 🙂

*As stated elsewhere on this blog, I never count the sugar alcohols toward carbs as they have no impact on blood sugar.

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The squares pan

Recipe for Best Keto Brownies