Desserts and diets seldom mix. When you go on any diet, you usually have to wave goodbye to your favorite sweet treats. That can be a tough pill to swallow! This is especially true on the keto diet where even the merest whiff of sugar will kick you out of ketosis and put the brakes on fat loss.
If you miss desserts and crave sweets on the keto diet, we’ve got some good news; you don’t have to give up treats entirely. You will, however, have to make more of your own. This recipe for the world’s best keto brownies will cure your sugar cravings without derailing your diet. And, best of all, they are super-easy to make!
Nutrition per serving
- Calories – 135
- Fat – 12g (6g saturates)
- Protein – 2g
- Carbs – 2g (1g sugars)
- Fiber – 1g
There is no getting away from it – dieting often means giving up your favorite foods. After all, in all-too-many cases, it was these exact foods that caused you to gain weight in the first place! It’s good to know that you can still enjoy some tasty treats on your diet without undoing all your good work.
Yes, you’ll have to swear off store-bought baked goods as they are loaded with high-carb ingredients like flour or sugar. But, if you are prepared to make your own, brownies can still be part of your diet. Need a treat but want to stay true to keto? Try these world-famous keto brownies. You are going to LOVE them!
Best Keto Brownies by Ketogenicdiet.reviewsPrint Recipe
- ½ cup of almond flour
- ¼ cup of cocoa powder
- 3 medium free-range eggs
- 3.5 oz of dark chocolate, 70%+ cocoa solids, broken into pieces
- 10 tablespoons of unsalted butter, softened
- ¾ cup of erythritol powder
- 1 teaspoon of espresso powder
- ½ teaspoon of baking powder
- 1 teaspoon of natural vanilla extract
- Preheat your oven to 375 degrees Fahrenheit. As your oven warms up, line a nine-inch by a nine-inch baking pan with parchment. Grease lightly with a little butter.
- Place the softened butter and chocolate in a heat-proof bowl. Rest the bowl on a pan of hot water until the butter and chocolate melt. Alternatively, place the bowl in your microwave and nuke for 30 seconds. Stir until the butter and chocolate are thoroughly mixed.
- Place the dry ingredients (the almond flour, cocoa powder, erythritol, espresso powder, and baking powder) in another bowl and mix until they are fully combined.
- Next, crack the eggs into a third bowl and beat them for 30 seconds. Add the eggs to the chocolate/butter mixture and continue mixing until smooth.
- Pour the egg, butter, and chocolate mixture into the dry ingredients. Fold everything together until well-mixed. Do not beat the mixture as this will make your brownies too light and less fudgy.
- Finally, slowly pour brownie batter into your pan and spread evenly with the back of a spoon. Do not press down or your brownies will turn into cookies!
- Bake for about 18-20 minutes, or until the top starts to go crispy. Avoid overcooking, or you’ll lose that delicious, moist center. Allow to cool for 15 minutes and then cut it into 16 squares. Store in an airtight container and in the fridge for up to a week.