BEST keto brownies ever! Nutty and with no weird ingredients.

Best keto brownies

I know this is a bold statement, saying I have a recipe for the BEST keto brownies. But believe me, I’ve tried a lot of them and most of them have ended up in the trash can.

Why I had problems with other keto brownies

First of all, I’ve never liked artificial sweeteners. Second of all, I’m not a huge fan of coconut flour or almond flour texture. I use them for some recipes but I always get the feeling I’m eating sand. All keto brownies and chocolate cakes I’ve tried so far have either had this terrible aftertaste from the sweeteners, been to egg-y or have had the sandy texture I don’t like.

So how is this one different?

Regarding the sweetener: I found one that doesn’t taste terrible and doesn’t raise blood sugar, cause an insulin response or give me stomach problems. It’s produced in Iceland and is a mixture of erythritol and stevia. I can’t find it online but I think this one’s similar.

It doesn’t have coconut flour or almond flour! It’s held together by peanut butter. YUM (if you like peanut butter, that is).

Notes:

The almond essence is entirely optional, I just added it because I wanted a slight marzipan flavor to my brownies. You can either skip it or put vanilla essence instead.

You might want to taste it before it goes into the oven and add more sweetener, since the sweetener brands are different and this recipe has a dark cocoa flavor.

I haven’t tried it, but if the keto brownies are too dark and bitter for your taste after they come out of the oven, you could make a frosting out of something like cream cheese, cocoa powder and sweetener.

If you find some sugar free chocolate that you tolerate well you can chop it and sprinkle on top of the brownies before you bake them. I haven’t really found any in Iceland, they’re all full of maltitol (hellooooo stomach issues) or other weird stuff.

I cut mine into 16 pieces. They’re rather small but you could make 10 or 12 pieces if you’re hungry or don’t mind the calories.

They’re great straight out of the oven, then I keep them in the fridge and they should be fine for up to a week although they’ve never lasted that long in my house 🙂

 

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Print Recipe
BEST keto brownies ever! Nutty and with no weird ingredients.
Best keto brownies
Course Dessert, Snack
Cuisine LCHF, Low carb
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Course Dessert, Snack
Cuisine LCHF, Low carb
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Best keto brownies
Instructions
  1. Heat oven to 180 °c (350 °F).
  2. Grease an 8 x 8 inch oven proof dish or line with parchment paper.
  3. Blend all ingredients in a bowl with a mixer or wooden spoon.
  4. Add sweetener if needed.
  5. Pour batter into baking dish (it's pretty thick) and spread evenly into corners.
  6. Bake for around 17-20 minutes or until the center has risen and stays firm.
  7. Enjoy 🙂
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One Response

  1. Susan May 9, 2017

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