
<p>I&#8217;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&#8217;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&#8217;s ok. We only live once right? but at the same time we also need to take care of our bodies and that&#8217;s the reason why I decided to do Keto.</p>



<p>Although I&#8217;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&#8217;t know he sometimes eats the crazy experimental desserts I make&#8230; he&#8217;s so supportive and is always will to try my recipes even when they&#8217;re not the best.</p>



<p>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.</p>



<p style="font-size:23px"><strong>Kitchen Tools:</strong></p>



<p>Whisk<br>Rubber Spatula<br>Mixing Bowl<br>Parchment Paper<br>13&#215;9 baking pan <br>Pro-tip! I use wooden clothespins to hold the parchment paper in place. Just remove the pins before baking.</p>


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				<h2 class="recipe-card-title">Keto Chocolate Brownies</h2><span class="recipe-card-author">Recipe by Carol</span><span class="recipe-card-course">Course: <mark>Desserts</mark></span><span class="recipe-card-difficulty">Difficulty: <mark>Easy</mark></span></div><div class="recipe-card-details"><div class="details-items"><div class="detail-item detail-item-0"><span class="detail-item-icon oldicon oldicon-food" style="color: #6d767f;"></span><span class="detail-item-label">Servings</span><p class="detail-item-value">12</p><span class="detail-item-unit">servings</span></div><div class="detail-item detail-item-1"><span class="detail-item-icon oldicon oldicon-clock" style="color: #6d767f;"></span><span class="detail-item-label">Prep time</span><p class="detail-item-value">15</p><span class="detail-item-unit">minutes</span></div><div class="detail-item detail-item-2"><span class="detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole" style="color: #6d767f;"></span><span class="detail-item-label">Cooking time</span><p class="detail-item-value">30</p><span class="detail-item-unit">minutes</span></div></div></div><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-60343369299fe" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 cup of almond or cashew smooth butter</span></p></li><li id="wpzoom-rcb-ingredient-item-60343369299ff" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">3/4 cups of Monk Fruit sweetener (I use Lakanto)</span></p></li><li id="wpzoom-rcb-ingredient-item-6034336929a00" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup of room temperature water</span></p></li><li id="wpzoom-rcb-ingredient-item-1614033890501195" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 organic, pasture-raised eggs at room temperature</span></p></li><li id="wpzoom-rcb-ingredient-item-1614033891379200" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup cacao powder</span></p></li><li id="wpzoom-rcb-ingredient-item-1614033892250205" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 tsp baking soda</span></p></li><li id="wpzoom-rcb-ingredient-item-1614033893287214" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 tsp of Himalayan pink salt</span></p></li><li id="wpzoom-rcb-ingredient-item-1614033939820403" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 tsp vanilla extract</span></p></li><li id="wpzoom-rcb-ingredient-item-1614033940686408" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup collagen protein (optional)</span></p></li><li id="wpzoom-rcb-ingredient-item-1614033998459549" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 tbsp chocolate chips (optional)</span></p></li><li id="wpzoom-rcb-ingredient-item-1614033999928554" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/4 cup of chopped walnuts (optional)</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-6034336929a02" class="direction-step">Preheat oven at 350F degrees</li><li id="wpzoom-rcb-direction-step-6034336929a03" class="direction-step">Line a 13&#215;9 pan with parchment paper and set aside</li><li id="wpzoom-rcb-direction-step-6034336929a04" class="direction-step">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</li><li id="wpzoom-rcb-direction-step-6034336929a05" class="direction-step">Once all the ingredients are mixed together transfer it to the 13&#215;9 pan, add chocolate chips on top (optional)</li><li id="wpzoom-rcb-direction-step-1614034140317919" class="direction-step">Bake in oven for 25-30 minutes until toothpick or knife comes out clean when testing</li><li id="wpzoom-rcb-direction-step-1614034156483960" class="direction-step">Let it cool off for 10 minutes and cut it into squares</li></ul></div><div class="recipe-card-notes">
					<h3 class="notes-title">Notes</h3>
					<ul class="recipe-card-notes-list"><li>Keep your brownies in the refrigerator in an air tight container. The brownies will be good for up a week in the fridge.</li></ul>
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<p><br>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.</p>



<p><strong>Enjoy!</strong><br>XOXO Carol</p>

Keto Chocolate Brownies
