Hi all! I love brownies. Who doesn’t? Here are 2 recipes to try. The first one has sugar in it and gluten free flour, so it is really not Keto friendly. The second one is totally Keto Friendly, and I have made it several times with terrific results!
Number One: by Gwen Eager for Garden of Life
Chocolate Avocado Brownies
- 1 cup gluten free flour
- ½ cup cacao
- 2 Tablespoons ground Flaxseed
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 ripe avocados
- 2 eggs
- ¾ cup maple syrup
- ¼ cup organic cane sugar
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate chips
- Preheat oven to 350 degrees.
- Cut avocados in half, remove pit and scoop out spoon size pieces of flesh into the food processor using the “s” blade.
- Add in the rest of the wet ingredients except for the eggs and process until smooth.
- Add in eggs one at a time and process until smooth.
- Whisk together dry ingredients and then gradually add to the wet ingredients until well combined.
- Stir in chocolate chips.
- Grease a 9×9 brownie pan with coconut oil then pour batter into pan and bake for 27-30 minutes.
- Let brownies cool before cutting and store in refrigerator for up to 4 days or in freezer for 2 months.
Number Two by Ruled.me
Flourless Keto Brownies
The key to making these brownies come together is the pr
ocess in which you prepare the ingredients. Beating the eggs until they turn pale and begin to thicken is important because it incorporates air and begins to form an intricate structure between the egg and granulated sweetener that will give you a better crumb, while the butter and chocolate mixture which is added later amps up the fudgy texture. Baking in a small pan (8×8) at a higher heat (375°F) verses a larger pan at lower heat produces a thicker brownie with a crustier edge and a softer center. If you prefer a firmer texture I recommend baking at 350°F for an extra 5 to 10 minutes.
Like a cake brownie, these have a decent crumb and stay together without falling apart but with a thick and fudgy texture. Bake a batch of these brownies and cut them into individual servings and store in the fridge or wrap them in cellophane and freeze for a quick keto treat. That’s planning ahead and portion control!
- 5 ounces low-carb milk chocolate
- 4 tablespoons butter
- 3 large eggs
- ½ cup Swerve (This is a mixture of erythritol and stevia.)
- ¼ cup mascarpone cheese (From Gail: I use soft goat cheese)
- ¼ cup unsweetened cocoa powder, divided
- ½ teaspoon salt
The success of these brownies is all in the execution of the recipe. Beating the eggs and sugar for the appropriate amount of time and baking them in an 8×8 pan lined with parchment is crucial to making them turn out perfectly fudgy!
1. Heat oven to 375°F and line a baking sheet with parchment. Melt 5 ounces chocolate in a glass bowl on medium heat for 30 intervals, stirring each time until smooth.
2. Add butter and microwave the bowl for ten seconds. Stir. Repeat until smooth. Set aside to allow to slightly cool while you prepare the batter.
3. In a large bowl, beat three eggs and ½ cup granulated sweetener on high until the mixture becomes frothy and the eggs become pale. This should take about 3-5 minutes.
4. Add the mascarpone cheese and beat until smooth.
5. Sift in half of the cocoa powder (2 tablespoons) and ½ tsp salt and gently mix. The power will resist mixing with the egg so go slow and keep at it. (From Gail: I am not much of a sifter. I do this recipe in a food processor and just dump in the cocoa powder. It seems to work for me.)
6. Sift in the rest of the coco powder (another 2 tablespoons) and stir until all of the mixture is dissolved and the batter forms.
7. Make sure your chocolate is still melted. If not, heat for 10 seconds and stir. Fold the melted chocolate into the batter and mix well until it is creamy and there are no lumps.
8. Pour batter in prepared 8×8 pan and bake at 375°F for 25 minutes or until the center no longer jiggles.
9. Remove from pan and cool completely before cutting!