Keto Coconut Flour Brownies

By deiv3 on July 24, 2024

Ingredients

1/2 cup of unsalted butter melted and allowed to cool
6 eggs , room temperature
1 cup of sugar-free chocolate chips
1 cup of granulated sugar-substitute
2 ounces of baking chocolate (roughly chopped)
¾ cup of dark cocoa powder
¼ cup of coconut flour
1 teaspoon of vanilla
¼ teaspoon of baking powder
¼ teaspoon of sea salt
Instructions
Preheat your oven to 350 degrees.
Grease a 10×10 baking pan or line it with parchment paper.
Melt the butter and the two ounces of unsweetened chocolate, and sugar-free chocolate chips in a double boiler or in the microwave in 10-second increments at a low setting. Be sure to stir while melting.
Stir and allow to cool to room temperature.
To the cooled chocolate mixture add the eggs one at a time using an electric mixer set to medium-low
Add vanilla extract and continue to stir.
Next carefully add the sugar substitute, unsweetened cocoa powder, coconut flour, baking powder, and salt using the electric mixture set to low.
Once the batter is well blended, pour the batter into the prepared baking pan.
Bake for 15 to 20 minutes. Do not overbake the brownies.
Allow the brownies to cool for at least 20 minutes before slicing them into squares.
Store the brownies in the refrigerator for up to 5 days or wrap and freeze for up to 3 weeks.

Nutrition Information: YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 150TOTAL FAT: 13.1gSATURATED FAT: 7.5gCHOLESTEROL: 102mgSODIUM: 88mgCARBOHYDRATES: 4.9gNET CARBOHYDRATES: 2.4gFIBER: 2.5gSUGAR: 0.5gPROTEIN: 5.3g

Useful Information

Coconut flour, derived from dried coconut meat, is not only a low-carb alternative but also gluten-free. It adds a unique texture and imparts a subtle coconut flavor, enhancing the overall appeal of the brownies.

Conclusion

Elevate your dessert experience with our Keto Coconut Flour Brownies, a harmonious blend of luxurious ingredients that redefine the boundaries of keto-friendly indulgence. Whether you're on a low-carb journey or simply seeking a delicious treat, these brownies deliver an exquisite symphony of flavors and textures. From the velvety smoothness of melted chocolate to the subtle coconut undertones, each element contributes to a brownie masterpiece. Share these delights with friends, family, or savor them as a personal indulgence—either way,

Keto Coconut Flour Brownies

Ingredients:

Dry Ingredients:
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar-free chocolate chips (optional)
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated erythritol or another keto-friendly sweetener
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal, or grease it with butter.
Prepare the Dry Ingredients:
- In a medium bowl, whisk together the coconut flour, unsweetened cocoa powder, baking powder, and salt until well combined. Set aside.
Mix the Wet Ingredients:
- In a large mixing bowl, combine the melted butter and granulated erythritol. Beat until the sweetener is well incorporated into the butter.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until smooth.
Combine the Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms. If you are using sugar-free chocolate chips, fold them into the batter at this stage.
Bake the Brownies:
- Pour the brownie batter into the prepared baking pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Be careful not to overbake, as coconut flour can make the brownies dry.
Cool and Serve:
- Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.

Tips:

For extra fudgy brownies, reduce the baking time slightly and allow the brownies to set and cool completely before cutting.
Store leftover brownies in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
To add more texture and flavor, consider adding chopped nuts or a swirl of sugar-free nut butter to the batter before baking.

Enjoy your keto-friendly Coconut Flour Brownies!