Keto Chocolate Brownies

I’ve been living the Keto lifestyle for a little over a year, I have had my ups and downs but try to stick to it as much as I can because it has helped me tremendously with stomach issues and giving me a lot more energy than a regular diet. I’m super strict to it and I have broken Keto a few times because you sometimes just want eat what you want to eat and that’s ok. We only live once right? but at the same time we also need to take care of our bodies and that’s the reason why I decided to do Keto.

Although I’m not much of a sweets person or even dessert person my boyfriend is, and to make sure he gets his fix of sweets now and then I started to experiment with different ingredients to create good desserts for him. And let me tell you, I don’t know he sometimes eats the crazy experimental desserts I make… he’s so supportive and is always will to try my recipes even when they’re not the best.

This chocolate brownie dessert is pretty perfect, you can add walnuts if you want, you can add chocolate chips is you like chocolate or maybe even both. I use a hand whisk to mix the ingredients together but if you prefer to use an electronic mixer that works as well.

Kitchen Tools:

Whisk
Rubber Spatula
Mixing Bowl
Parchment Paper
13×9 baking pan
Pro-tip! I use wooden clothespins to hold the parchment paper in place. Just remove the pins before baking.

Keto Chocolate Brownies

Recipe by CarolCourse: DessertsDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 2 cup of almond or cashew smooth butter

• 3/4 cups of Monk Fruit sweetener (I use Lakanto)

• 1/2 cup of room temperature water

• 2 organic, pasture-raised eggs at room temperature

• 1/2 cup cacao powder

• 1 tsp baking soda

• 1/2 tsp of Himalayan pink salt

• 1 tsp vanilla extract

• 1/2 cup collagen protein (optional)

• 2 tbsp chocolate chips (optional)

• 1/4 cup of chopped walnuts (optional)

Directions

• Preheat oven at 350F degrees
• Line a 13×9 pan with parchment paper and set aside
• In a mixing bowl whisk almond or cashew butter together with the sweetener, eggs, vanilla and water. Also add the collagen and walnuts if are adding them to your brownies
• Once all the ingredients are mixed together transfer it to the 13×9 pan, add chocolate chips on top (optional)
• Bake in oven for 25-30 minutes until toothpick or knife comes out clean when testing
• Let it cool off for 10 minutes and cut it into squares

Notes

• Keep your brownies in the refrigerator in an air tight container. The brownies will be good for up a week in the fridge.

I prefer my brownies nice and warm so I microwave a piece for 20 seconds. If you prefer your brownies at room temperature just place them on your countertop for a few minutes.

Enjoy!
XOXO Carol