When a recipe calls for ingredients keto baking can be tough that you may or may not have access to. Sure, you may have a stockpile of approved flours and additives if you’ve been keto for a little while but what do you do when you run out or you are craving a fudgy keto brownie and if you don’t have quite enough almond flour!
You pull out this satisfying and simple recipe for keto brownies that uses only basic ingredients! These fudgy keto brownies – most delicious low carb chocolate brownies my family has ever had. You can also try Keto Mint Chocolate Chip Pudding.
Forget all of the vanilla craziness, these brownies represent the shapes of chocolate. Chocolate absolutely wins in this recipe. The brownies are the fudgy type – a bit soft in the middle, a little crumbly and crunchy on the outside and that’s the way we like them! Actually, I can’t stress enough how much I love them.
Also Read: Keto Peanut Butter Fudge
How to make flourless Keto brownies?
Let me just admit that eating the whole batch at once, I really need to put a lot of effort. It’s not just any chocolate I use in this keto brownies. You can use 85% cocoa, dark Belgian, and it has no sugar added, only erythritol(read it’s benefit, danger and side effect) and stevia. Most of the carbs inside are polyol and fiber.
- 5 ounces low-carb milk chocolate
- 4 tablespoons butter
- ¼ cup mascarpone cheese
- 3 large eggs
- ½ cup Swerve mixture of erythritol and stevia
- ½ teaspoon salt
- ¼ cup unsweetened cocoa powder divided
- Heat oven to 375°F and line a baking sheet with parchment. on medium heat, melt 5 ounces chocolate in a glass bowl, for 30 intervals, stirring each time until smooth.
- Add butter and for ten seconds microwave the bowl. Stir. Repeat until smooth. Set aside while you prepare the batter to allow to slightly cool.
- Beat three eggs in a large bowl, and ½ cup granulated sweetener on high until the eggs become pale and mixture becomes frothy. This should take about 3-5 minutes.
- Add the mascarpone cheese and until smooth beat it.
- Sift in ½ tsp salt and half of the cocoa powder (2 tablespoons) and gently mix. You need to go slow as the power will resist mixing with the egg.
- Sift in another 2 tablespoons of the cocoa powder and stir until the batter forms and all of the mixtures is dissolved properly.
- Make sure your chocolate is still melted. Heat for 10 seconds and stir If not. Into the batter fold the melted chocolate and mix well until there are no lumps and it is creamy.
- Pour batter into prepared 8x8 pan and for 25 minutes or until the center no longer jiggles bake at 375°F.
- Remove from pan and before cutting cool it completely.