Coconut Flour Keto Brownies

Coconut Flour Keto Brownies

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Coconut Flour Keto Brownies are a decadent and fudgy dessert that’s perfect for those following a ketogenic or low-carb diet. These brownies are not only rich in chocolatey goodness but also gluten-free and grain-free, thanks to the use of coconut flour. They’re sweetened with a keto-friendly sweetener and packed with dark chocolate and chopped nuts, making them a satisfying treat for anyone looking to enjoy a guilt-free indulgence. Get ready to savor the delightful taste of brownies without the carb overload with this Coconut Flour Keto Brownies recipe.

Recipe: Coconut Flour Keto Brownies

Ingredients:

  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips (at least 70% cocoa content)
  • 1/2 cup chopped nuts (such as walnuts or pecans) (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
For the Brownie Batter:
  1. In a mixing bowl, sift together the coconut flour, unsweetened cocoa powder, powdered erythritol, baking powder, and salt. This helps remove any lumps.
  2. In a separate bowl, whisk together the melted unsalted butter, eggs, and vanilla extract until well combined.
  3. Add the wet ingredients to the dry ingredients and stir until you have a smooth brownie batter.
  4. Fold in the dark chocolate chips and chopped nuts (if using), reserving some for topping the brownies.
Baking:
  1. Pour the brownie batter into the prepared baking pan, spreading it out evenly.
  2. Sprinkle the reserved dark chocolate chips and chopped nuts on top of the batter.
  3. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake; you want these brownies to be fudgy.
Cooling and Cutting:
  1. Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack.
  2. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and cut into squares.
Nutrition Facts:

(recipe makes 16 servings):

  • Calories: 112
  • Total Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 43mg
  • Sodium: 49mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 3g
  • Sugars: 1g
  • Protein: 2g