FUDGY KETO BROWNIES | THE FUDGIEST

I have so many keto brownie recipes and nothing is ever really like the real thing. Either the texture is off, or the sweetness is off, or is too chocolaty and bitter. I have come up with the best recipe to mimic those fudgy store bought brownie mixes you used to eat. These super fudgy keto brownies go great with a glass of coconut milk 🙂

The Secret To The Perfect Fudgy Keto Brownies

So, to get fudgy brownies, you have to add a little special ingredient. You want them to melt in your mouth, you want them to be chewy and chocolaty. The secret is beef gelatin. Any unflavored gelatin will work really.

Everyone knows that chocolate is bitter. I am actually a fan of dark chocolate but I am also a fan of sweetness too. I remember I used to love those white chocolate bunnies at Easter time, which are really just cocoa butter mostly (not chocolate). Slowly overtime, white chocolate was way too sweet and I have started to love darker chocolates.

Don’t get me wrong, I still can’t eat 100% unsweetened dark chocolate without making a horrible face. My point is that when you are baking with chocolate and trying to make a recipe low carb, you will have to use 100% unsweetened dark chocolate and add sweetness. 100% dark chocolate is still super bitter, even with sweetness added.

I tried to tone down this recipe to be more like those boxed brownie mixes (you know the Betty Crocker type ones) that aren’t super bitter, but more like milk chocolate. Let me tell you, these brownies are exactly like the fudgy brownie mix you used to bake. Exactly!

INGREDIENTS

• 2oz 100% unsweetened Baker’s chocolate


• 4 tbsp butter


• 3 tbsp heavy whipping cream


• 1 egg


• ¼ cup unsweetened coconut milk (from carton)


• 3 tbsps granulated erythritol


• 1 tsp liquid stevia


• 1 cup + 2 tbsp almond flour


• 1 ½ tsp baking powder


• 2 tbsp beef gelatin


• Dash of salt

INSTRUCTIONS

• Preheat your oven to 350F and line a square baking pan with parchment paper (or grease).


• In a large, microwave safe bowl add your chocolate and melt. Then add the butter and melt that with the chocolate. Stir until smooth.


• Then, to the same bowl, add the heavy whipping cream and coconut milk and stir. If it separates and isn’t smooth, microwave for 10-15 seconds and then stir (this happens because the cold ingredients solidify the chocolate and butter).


• To the same bowl, add the egg, erythritol, and stevia, and stir. Your mixture should be pretty liquidy.


• In another bowl, add the dry ingredients (almond flour, baking powder, beef gelatin, and salt) and mix until combined.


• Add the dry ingredients to the wet ingredients and mix until smooth. If the brownie batter gets too firm, you can microwave for 5-10 seconds to make it softer to mix.


• Pour the batter in the square baking pan and smooth out on top.


• Bake for 25 minutes or until a toothpick inserted in the center comes out clean.


• Let cool. You have to let these cool or they will be too soft (soft but fudgy). They will get more firm with more time cooling. Eat them how you prefer (I like them after around 20 mins cooled).


• Store in the fridge in a container or bag for up to a week. They will be pretty firm straight out of the fridge, microwave for around 5 seconds to soften for a more fudgy feel.

RECIPES AND IMAGE ADAPTED FROM https://livbreatheketo.com

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