To Die for Keto Brownies
These easy and decadent low carb and keto keto brownies using coconut flour are insanely delicious, crispy around the edges and perfectly fudgy in the middle. They are gluten free and so rich that a few bites is all you need to get your chocolate fix.2 Net Carbs
Prep Time 10 minutes
Cook Time 30 minutes
Cool in pan 30 minutes
Total Time 40 minutes
Pre-heat the oven to 350F and line a 8x8 metal baking pan with parchment paper. Spray the paper with cooking spray.
Whisk the melted butter and the Swerve together in a large mixing bowl until smooth. Add eggs and vanilla and beat with an electric mixer for 1 minute.
Add in the melted bakers chocolate and stir until just combined. With a rubber spatula, add in the coconut flour, cocoa powder, baking powder, salt, and stir until just combined. Fold in the chocolate chips or walnuts if using.
Pour the batter into the prepared pan and smooth out the top with a spatula.
Bake in the oven for 30 minutes. Remove from the oven and let cool in the pan for 30 minutes. Remove from the pan and cut into 9 squares. Store in an airtight container.
- Freezing: Let the brownies cool completely, preferable overnight. Cut into 9 squares and wrap each square in plastic wrap. Place the wrapped brownies in a freezer safe bag or container and freeze for up to 4 months. When ready to eat, remove from the freezer and plastic wrap and let thaw.
- Nutrition: For 1 square, not including optional chocolate chips or walnuts.
Calories: 201kcal | Carbohydrates: 5g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Fiber: 3g