This is a recipe for keto brownies that I’ve been using and tweaking for awhile.
I was worried that “keto friendly” baked goods like these would always be a danger food, either putting me in a lower level of ketosis or kicking me out completely. However, the last time I ate one of these brownies (and a pretty big piece at that) I tested my glucose and ketones about twenty minutes later and I was in a HIGH level of ketosis! I think adding the whipped cream on top really helped. I have also noticed that if I eat too much erythritol it can be harder to stay in ketosis, so I’ve lowered the amount in this recipe. Some people might be more sensitive to it than others. I hope it works for you, enjoy!
Ingredients
- ½ cup Nut Flour (Almond, Coconut, Walnut, etc.)
- ¼ cup Anthony’s Organic Wheat Gluten
- ¼ cup Flaxseed Meal
- ½ tsp Salt
- 1 tsp Baking Soda
- ¼ cup Cocoa Powder
- ½ cup Butter
- ½ cup Erythritol
- ½ tsp Monk Fruit or Stevia
- 4 Eggs
- 1 tsp vanilla
- 2 tsp Apple Cider Vinegar
- 1 cup Lilly’s Semi-Sweet Chocolate Chips
- Heavy Whipping Cream and a squirt of Monk Fruit or Stevia for topping
Instructions
Preheat oven to 350 degrees. Mix nut flour, wheat gluten, flaxseed meal, baking soda, salt, and cocoa powder in one bowl. In a second bowl cream butter and erythritol, then add monk fruit or stevia, eggs, vanilla, and apple cider vinegar and beat together. Oil a 8”x8” square baking pan. Mix wet and dry ingredients, then mix in chocolate chips. Pour into the pan and bake for 35 minutes. Let cool.
Whip cream with sweetener and add as a topping right before serving. Refrigerate any leftover brownie and microwave 30 seconds to one minute to warm them up before adding whipped cream. Let me know if you like them or have a better recipe in the comments!
