When looking for that perfect keto chocolate brownie recipe, you need to make sure that it has the right ingredients that will help you to stay in ketosis. So if you find yourself craving for chocolate brownies while on keto, here’s a tasty recipe that you could follow.
This recipe by Elsie Yan uses coconut flour, unsweetened dark chocolate, cocoa powder, and erythritol so you can enjoy a few slices while still maintaining ketosis. Each brownie contains 3.8 net grams carbs.
Related reading: What Are Net Carbs And Why Are They Important?
The best part about this keto chocolate brownie recipe is that it has coconut filling, which makes the brownies taste even more satisfying.
Health Benefits of Cocoa
As well as the yummy taste of cocoa when used in recipes it can also be good for your health. It’s loaded with antioxidants, healthy fats, and fiber and contains important minerals such as magnesium, potassium, copper, and manganese.
The flavanols, one type of polyphenol can help improve improve insulin sensitivity and blood sugar control so may help type 2 diabetics.
Related reading: Is the Keto Diet Good for Diabetes?
Because of the fiber cacao powder each tablespoon contains only 1 gram of net carbs.
It is important to use unsweetened organic cocoa powder for all the amazing health benefits. Cocoa from sun dried beans is preferable to beans that have been artificially dried because the method often involves the addition of oil or smoke which are not healthy.
Cocoa trees are heavily sprayed with pesticides because many pests are attracted to and feed on the trees. Although it’s said that roasting of the beans reduces any pesticide residue its not known by how much.
Better then to be on the safe side and buy organic cocoa powder like this one. The same applies of course to the chocolate that you buy.
For another delicious brownie recipe check out the one below and find out which healthy keto food makes it rather unusual.
Brownies On A Low Carb Diet?
Keto Chocolate Brownie Recipe
Chocolate Fudgy Brownie
- 1 cup unsweetened dark chocolate
- 1/2 cup grass-fed butter
- 6 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 3 large whole organic, pastured eggs
- 1/4 cup coconut flour
- 1/2 tsp. Himalayan salt
- 1 cup organic whipping cream
- 1/4 cup melted grass-fed butter
- 2 cups unsweetened shredded coconut flakes
- 3 tbsp. powdered sweetener such as Lakanto
- 1/2 cup organic whipping cream
- 3/4 cup unsweetened dark chocolate
- 1/4 cup Erythritol
1. Preheat oven to 350°F. (176°C). Grease a 8″ or 9″ square baking tin and line with non-bleached parchment paper.
2. Place a glass bowl over a pan of simmering water and melt the butter and chocolate and mix. Take care not to overheat as this will cause the chocolate to split. Remove the bowl from the heat.
3. Whisk in the erythritol or any other low carb sweetener you have until well combined.
4. Add the eggs one at a time whisking until smooth.
5. Add the salt and sieved cocoa powder. Whisk until smooth then fold in the coconut flour until well combined and the mixture is thick and smooth.
6. Pour the mixture into the greased square pan and spread evenly.
7. Bake for 15 minutes. Take care not to overbake as the brownies will be dry. Don’t worry if the top still feels a little soft as it will firm up when it cools.
8. Mix all the ingredients for the coconut filling in a bowl then spoon the mixture over the cooled brownie. Spread evenly and set aside.
9. For the chocolate ganache melt the erythritol, dark chocolate, and whipping cream in a pan over low heat. Mix well and take the pan off the heat and pour over the coconut filling. Spread it evenly and sprinkle with some salt flakes if you wish.
10. The brownies must be chilled in the fridge for at least 1 hour before cutting with a sharp knife into 1 1/2″ squares. Wiping the knife clean in between each cut will result in less messy looking brownies! Serve and enjoy!
Check out Elsie’s video demo of the keto chocolate brownies below.